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Ingredients
1 teaspoon olive oil 1 carrot, chopped 1 onion, chopped 1 stalk celery, chopped 1 clove garlic, crushed 440 gJ14 oz canned tomatoes, undrained and mashed 6 cups/1.5 litres/21/2 pt fish stock 440 g/14 oz canned cannellini beans, rinsed and drained 220 g/7 oz short pasta, such as elbow macaroni or penne 185 g/6 oz green beans, chopped 250 g/8 oz firm white fish fillets, cubed 155 g/5 oz mixed seafood such as mussels, scallops and prawns 1 tablespoon fresh lemon thyme leaves

Instructions
1800 kilojoules 429 Calories per serve High Fibre Medium Fat 3 serves carbohydrate 1. Heat oil in a saucepan over a medium heat, add carrot, onion, celery and garlic and cook for 5 minutes or until vegetables are soft. 2. Add tomatoes and stock to. pan, bring to simmering and simmer for 10 minutes. Stir in cannellini beans, pasta and green beans, bring back to simmering and simmer for 12 minutes or until pasta is tender. 3. Add fish, mixed seafood and thyme and cook, stirring occasionally, for 2-4 minutes or until seafood is cooked. Serves 4