V
Vegetarian
NF
Nut free
LL
Low lactose
Main meal
Ingredients
Serves
people
Method
- Cook oil, onion, carrot and celery on a low heat for 5 minutes.
- Add garlic and potato and cook for another 5 minutes.
- Add the stock, soup mix or kidney beans and crushed tomatoes. Cover.
- Bring to the boil, then reduce the heat and simmer uncovered for approximately 90 minutes or until the legumes are tender.
- Increase the heat to high. Add the pasta and cook for another 15 minutes.
- Serve lightly sprinkled with parmesan cheese, and a slice of wholemeal bread on the side.
Allergy modification
- For a milk protein free option omit parmesan cheese.
- For a gluten/wheat free option use gluten free stock and serve with gluten free bread.
- For a soy free option use soy free stock.
- For a nut free option, ensure the crushed garlic does not contain any nut products.
- For an egg free option, ensure the pasta does not contain any egg products.
Recipe tips
- Soak the dried soup mix or kidney beans overnight as this will reduce the cooking time.
- Use canned legumes such as cannellini beans instead of dried legumes. Include at step 3 and reduce cooking time to 30 minutes.
For 6 serves use 2 x 400g cans.
For 25 serves use 4 x 400g cans.
For 60 serves use 9 x 400g cans.
Each serve provides
| Food group | Children’s serves |
|---|---|
| Grains (lasagne sheets) | 1 children’s serve |
| Vegetables | 2 children’s serve |
| meat/alternatives (beef) | 1 children’s serve |
| milk/alternatives (cheese) | 1 children’s serve |
1 children’s serve of meat/alternatives (soup mix or kidney beans)
1 ½ children’s serves of vegetables
1 ½ children’s serves of grains (pasta, bread)
1 ½ children’s serves of vegetables
1 ½ children’s serves of grains (pasta, bread)
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
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Allergy resources
Developing an allergy policy and allergy action plans
Allergies & intolerances
+1
Early childhood services
+1
Introduction to food allergy and intolerance
Allergies & intolerances
Early childhood services
+1
Low allergy items to stock the pantry
Plan a menu
+1
Early childhood services
+1
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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