Definitions
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Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Cannellini beans, canned | 220g | 400g | 880g |
| Lima beans, canned | 110g | 220g | 440g |
| Water | 2 L | 4 L | 8 L |
| Beef stock cubes | 1 | 2 | 4 |
| Oil | 25mL | 50mL | 100mL |
| Onions, chopped | 1 | 2 1/2 | 4 |
| Carrots, chopped | 1 | 2 1/2 | 4 |
| Potatoes, diced | 1 | 2 | 3 |
| Peas | 1/4 cup | 2/3 cup | 1 cup |
| Tomato paste | 50g | 105g | 210g |
| Canned tomatoes | 200g | 405g | 810g |
| Wholemeal macaroni, cooked | 100g (40g raw) | 225g (90g raw) | 450 (180g raw) |
| Pepper (to taste) | |||
| Garlic powder (to taste) | |||
| Basil | 1/2 tsp | 1 tsp | 2 1/2 tsp |
| Parmesan cheese, garnish | 30g | 62g | 125g |
Method
- Rinse cannelloni and lima beans thoroughly, then add to water and beef stock and bring to the boil
- Saute onions, carrots, celery and potatoes in oil
- Add to beans and simmer covered until tender
- Add remaining ingredients and cook a further 20-30 minutes, stirring frequently
- Sprinkle 1 tsp of Parmesan cheese over each serving
