1 onion, chopped
2 sticks celery, chopped
1 cup low-fat chicken stock, blended with 5 cups water
1 cup tomato and basil pasta sauce
50g salt-reduced lite ham, chppped
3 cups chopped mixed carrot and Swedes
400g can kidney beans, rinsed and drained
1/2 cup dried small wholemeal pasta, such as broken spaghetti or fusilli
1. Heat a large saucepan over medium heat with 2 tablespoons stock or water. Cook the onion and celery, stirring occasionally, until onion is soft.
2. Add the pasta sauce and stock, stir to combine and bring to the boil. Add the ham, carrot and swedes and reduce the heat to a gentle simmer.
3. Cook until vegies are tender then bring back to a gentle boil. Add beans and pasta and cook for time shown on pasta pack. Season and ladle into bowls. Garnish with shredded basil and grated parmesan.