Claire started her culinary career in 1987 as a kitchen porter, working as a full-time chef in 2001 she now manages her family pub The Bird Flanagan where her passion for cooking continues.
Each serving contains approximately 440 kcal.
- 1 small head broccoli
- 1 small cauliflower
- 1 carrot
- 100g wholewheat fusilli or penne pasta
- 400g tin kidney beans
- 2 x 400g tins chopped tomatoes
- 1 reduced sodium vegetable stock cube
- 200ml water
- 1 teaspoon chilli powder (optional)
- 4 fresh basil leaves
- salt (optional) and freshly ground black pepper
- Cut or break the broccoli into small florets, trimming them down as necessary so that they are the same size – you'll need 200g in total. Do the same with the cauliflower - you’ll need 200g in total. Peel the carrot and cut into slices on the diagonal – you’ll need 100g in total.
- Place the pasta in a pan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to instructions on the packet.
- Steam the cauliflower for 5 minutes. Add the carrot and broccoli and cook for another 4-5 minutes until tender.
- Drain the kidney beans and rinse well in a sieve under cold running water.
- Place the tomatoes in a large pan and crumble in the stock cube and add the chilli powder. Bring to a simmer, then reduce the heat simmer for 2-3 minutes to allow the flavours to combine.
- Remove the tomato mixture from the heat and blend until smooth with a hand blender (or use a potato masher if you don’t have one which will work but give a chunkier result). Add the kidney beans and blend again until smooth.
- Return the tomato mixture to a low heat and stir in the steamed vegetables and drained pasta. Give everything a good stir and season lightly with salt (optional) and freshly ground black pepper. Cook for a minute or so until everything is piping hot.
- Ladle the tomato and vegetable stew into bowls and tear over the basil leaves to serve