Ingredients

• oil for cooking
• 1 medium brown onion, diced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1 garlic clove, crushed
• 1 tbsp MAGGI Hot Chilli Sauce
• 1 medium sweet potato, diced
• 400g can crushed tomatoes
• 6 cups chicken stock
• 75g small pasta shells
• 100g green beans, chopped
• pepper, to taste
• ¼ cup chopped flat-leaf parsley

Method

1. Heat oil in a large non-stick saucepan over medium heat. Add onion, carrot and celery and cook for 6 minutes, stirring occasionally until tender. Add a little water if necessary.
2. Add garlic, MAGGI Hot Chilli Sauce and sweet potato and cook for 1 minute.
3. Add tomatoes and stock and bring to the boil. Add pasta and cook for 10 minutes,
4. Add green beans and cook for 5 minutes.
5. Season with pepper and top with parsley.