Minestrone pastagryta

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1. 1
   Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.
2. 2
   Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
3. 3
   Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.