Deluxe Pasta Ragout

Deluxe Pasta Ragout 

Serves 4

Points per serving: 6 (original points)

½ tbsp olive oil

1 medium onions, chopped

1 clove garlic, crushed

120 g lean back bacon

2 stick celery, chopped

½ tsp thyme

15 g flour

400 g canned tomatoes

2 stock cubes, (make 2 pints stock)

180 g green beans, frozen

120 g pasta, uncooked

420 g cooked kidney beans

1 tsp pepper

2 tbsp pesto sauce

Heat the oil in a pan and add the onion and garlic. Cover with a lid and cook gently for 2 minutes. Remove the lid and stir in the bacon, celery and thyme. Cover again and cook for 3 minutes.

Sprinkle over the flour and add the chopped tomatoes, stock and pepper. Bring to the boil and simmer gently for 20 minutes.

Add the pasta shapes, kidney beans and green or runner beans. Cook for a further 10-15 minutes, adding extra stock if needed. Meanwhile, dilute the pesto with a little cold water.

Ladle the râgout into large soup bowls and top with a whirl of the pesto. Serve at once.