| Posted by Healthy Groms

We’re all about keeping it simple here at My Super Nanny, which is why we're a big fan of one pot wonders. Cooking & cleaning time is kept to a minimum, and there's always plenty to go around. We've come across a marvellous meat-free one pot wonder courtesy of Fiona at Move Nourish Believe. Plus, Fiona's veggie-tastic combination can easily be adjusted to suit your family's preferences. So if you or your little ones are not a fan of cannellini beans, not a problem! Replace the beans with lentils, or additional pasta!


So pour yourself a G&T as a reward for getting through Monday, and let’s cook!


Serves 4


You will need:

1 tablespoon olive oil                                               1 red onion, diced

1 clove garlic, crushed                                               1 stalk of celery, finely diced

½ eggplant, cubed into 1cm                                    ½ zucchini, cubed into 1cm

1 red capsicum, cubed into 1cm                              1cup baby spinach

½ teaspoon paprika                                                 ½ teaspoon oregano

1 sprig rosemary                                                     400g tin tomatoes

250ml vegetable stock                                            250ml vegetable stock

1 tin cannellini beans                                                 2 cups pasta

½ cup sundried tomatoes                                        Salt & pepper

3 tablespoons parmesan cheese 


  1. Preheat your oven to 180C.
  2. Place the olive oil and onions over a medium heat on the stove in an ovenproof pot. Sauté for 5 minutes. Add the garlic & celery, then cook for a further 3 minutes.
  3. Add eggplant, zucchini, baby spinach and capsicum and cook for 2 minutes. Add in spices and herbs, and coat the vegetables well.
  4. Add in tomatoes and stock. Simmer for 20 minutes. Add in beans and pasta and cook for another 8 minutes.
  5. Stir through Sundried tomatoes and sprinkle parmesan on top, and place in oven for 5 minutes until golden.

Love, LBL x

Thanks to Fiona at movenourishbelieve.com for this recipe, and images. 


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