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  • ½ small onion
  • ½ leek, white part only, washed and finely chopped
  • 1 tbsp vegetable oil
  • 1 medium carrot, peeled and diced
  • ½ celery stalk, diced
  • 100 g French beans, cut into 1cm lengths
  • 1 potato, peeled and diced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp tomato puree
  • 1.2 litres chicken or vegetable stock
  • 3 tbsp frozen peas
  • 50 g very small pasta shapes


  1. Heat the oil in a saucepan and fry the onion and leek for 2 minutes, then add the carrot, celery, French beans, potato and parsley and sauté for 4 minutes.
  2. Stir in the tomato purée and cook for 1 minute.
  3. Pour over the chicken or vegetable stock and simmer, covered, for 20 minutes.
  4. Add the frozen peas and pasta and cook for 5 minutes (check the packet instructions for the cooking time of the pasta.
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