Take leftovers to work the next day for lunch.
- 1 can cannellini beans, drained and rinsed
- 1 tbsp. olive oil
- 2 carrots, chopped
- 2 sticks celery, sliced
- 3 cloves garlic, crushed
- 1 can tomatoes, crushed
- 1 cup veg stock
- 2 cups water
- 2 tsp. brown sugar
- Mix of herbs – marjoram, oregano, basil, rosemary
- 50g baby spinach leaves
- 200g zucchini, sliced
- 1 onion, sliced
- ½ red capsicum, chopped
- 2 tsp. balsamic vinegar
- 300g pumpkin, chopped
- 200g small pasta, elbow
- Salt & pepper to taste
- Heat a pot with olive oil and sauté the onion and capsicum until softened, about 5 minutes. Add carrots, celery, zucchini and pumpkin, sautéing for a further 5 minutes.
- Add garlic, herbs, balsamic vinegar, sugar and tomatoes with vegetable stock and water season with salt and pepper. Simmer a further 10 minutes until pumpkin has softened slightly, then add spinach.
- Once spinach has wilted add pasta to dish, check liquid levels as the pasta requires liquid to cook. Stir. You can always add a little more hot stock or hot water if you think it is getting too thick.
- Once pasta has cooked you are ready to serve.
Servings: 4 Serving size:565g
|Average Serve||Average 100g|
|Energy||1420 kJ||251 kJ|
|339 Cal||60 Cal|
|Protein||12.5 g||2.2 g|
|Fat, total||5.5 g||1 g|
|- saturated||0.9 g||0.2 g|
|Carbohydrate||52.7 g||9.3 g|
|- sugars||15.5 g||2.7 g|
|Sodium||3370 mg||596 mg|
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