Created for: Round French Oven


  1. Cook the pasta in boiling salted water till al dente, drain and set aside.
  2. Prepare your vegetable stock by stirring the vegetable stock into the hot water.
  3. Heat the olive oil and butter in a heavy-based pot over a medium heat. Add the onion and fry gently until softened. Add the carrot, leek and garlic and fry for a further 5-10 minutes. Add the vegetable stock, beans and tomatoes and simmer for 30 minutes.
  4. Add the baby zucchini, peas, broad beans and asparagus and allow to simmer for 5 minutes or until just cooked.  Check the seasoning and stir in the pasta. Simmer until heated through. Serve with fresh pesto, shavings of Parmesan freshly baked bread.


  • 1 cup tiny shells or any small pasta
  • 4 tbsp vegetable stock
  • 2 litres hot water
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, roughly chopped
  • 250g carrots, peeled and cut diagonally into 2cm pieces
  • 250g leeks, cut diagonally into 2cm pieces
  • 1 clove of garlic, finely chopped
  • 1 tin borlotti beans, drained and rinsed
  • 4 tomatoes, skinned, deseeded and finely chopped
  • 6 baby zucchini, sliced
  • 100g frozen peas
  • 70g broad beans, blanched and peeled
  • 100g trimmed asparagus
  • Salt
  • Pepper
  • Basil pesto, to serve
  • Grated Parmesan to serve
  • Crusty bread to serve

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Preparation Time: 20 minutes
Cooking Time: 70 minutes