 |
INGREDIENTS:
1 tablespoon olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 clove garlic, slivered
1/3 cup red wine
1 ½ cups Leggo’s Sugo di Pomodoro - Roasted Onion
½ cup liquid vegetable stock
420g can Edgell Red Kidney Beans, undrained
1 bay leaf
4 cups of cooked rigatoni
METHOD:
1. Heat oil in a large saucepan, add carrot, celery and onion,
cook over a medium heat for 5 minutes stirring regularly.
2. Add garlic and wine, cook for 1 minute to reduce liquid.
3. Add Leggo’s Sugo di Pomodoro, stock,undrained Edgell Large Red
Kidney Beans and bayleaf. Bring to the boil, cover and simmer for 15
minutes.
4. Remove bay leaf and serve over cooked rigatoni.
SERVES: 4
PREPARATION: 10 mins
COOKING TIME: 20 mins
TIP: The herb flavoured Pomodoro may be used in this recipe.
 Serve
of vegetables
Low in
fat
High in
fibre
Suitable
for vegetarians
Source
of lycopene
| Energy |
2422kj |
|
| Protein |
21g |
|
| Fat - total |
6.5g |
|
| - saturated |
0.8g |
|
| Carbohydrate - total |
97.8g |
|
| - sugars |
10.7g |
|
| Fibre |
10g |
|
| Sodium |
560mg |
|
|
