Peanut minestrone

2 tsp oil

410g can tomatoes, chopped

1 tsp dried oregano

3/4 cup macaroni

315g can butter beans, drained

1 leek, washed and sliced

2 tbsp tomato paste

5 cups water

10g vegetable flavoured stock cube

2 cups can mixed vegetables, drained

2 tbsp smooth peanut butter

1. Heat oil in a saucepan. Add leek and saute until soft.

2. Add tomatoes, tomato paste, oregano, water, stock cube

and macaroni. Bring to boil, then reduce heat and simmer for 10

minutes.

3. Stir through beans, vegetables and peanut butter. Heat through.

4. Serve with crusty bread. Serves 6.

TIP: You can make extra and then divide this mixture into serving sizes and freeze.

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