INGREDIENTS
4 cups
macaroni pasta shellsblack pepper to season6 tomatoesto servefresh thyme leavesparmesan bread
1/4 cup
olive oil
1 large
onion
4 cloves
garlic
60 mls
olive oil
1 serving
cut all vegetables into spears
2 larges
carrots
1
courgette
1 stick
celery
6 sprigs
thyme leaves
1 tsp
mustard
4 tbsp
tomato puree
400 gs
tin tomatoes
1
ltrs water
2
g tin butter beans
2 1/2 cups
macaroni pasta shells
1 serving
pepper to season
6 larges
tomatoes
1 serving
to serve
1 serving
thyme leaves
1 serving
parmesan
1 serving
lower in salt)
1 serving
bread