As schools start to reopen nationwide, it is always a healthier option to prepare lunchboxes for your younger ones to have during their break time and to minimise any crowding and waiting in queues at the canteen or wasting food.
Minestrone is classic Italian comfort food that kids love. If you have a picky eater, you can ‘hide’ more vegetables in minestrone than in less soupy dishes. Using Alce Nero Organic Tricolore Sport Shape Pasta in this recipe add more visual interest that will capture your little one’s attention, and the spinach and tomato infused pasta will help with fibre.
This one pot meal is great for days when you are short of time. In a pot saute onion, celery and carrot in olive oil until carrots soften. Add garlic and salt. Next add in green beans, Alce Nero pasta sauce, water and bring to a boil. Add kidney beans and the Alce Nero Organic Tricolore Sport Shapes and cook until the pasta is al dente – approximately 10 minutes. Serve warm with parmesan and basil.
|Olive Oil||1 tsp|
|Medium Onion, chopped||1|
|Stalks celery, chopped||1|
|Garlic, chopped||3 cloves|
|Green beans, diced||200g|
|Alce Nero pasta sauce with onion & basil||1 jar|
|Alce Nero organic fusilli/ macaroni||300g|
|Parmesan cheese, for serving|
|Fresh basil, for serving|
- In a heavy bottom pot, combine the olive oil, onion, celery and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
- Add the garlic and salt, and cook for an additional 2 minutes.
- Next, add the green beans, sauce, and water, and bring to a boil.
- Then, add the kidney beans and pasta and cook for about 9-10 minutes until the pasta is al dente.
- Serve warm with Parmesan and basil. Enjoy!