Pasta with beans
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This one-pot-wonder full of vegies makes a filling meal. Make a big batch and keep in the fridge for lunch the next day
Ingredients
Dry pasta
120 g, fussili variety
Olive oil
1 tbs
Brown onion
1 small, finely chopped
Carrot(s)
1 medium, cut into 1cm pieces
Celery
2 stick(s), cut into 1 cm pieces
Garlic
2 clove(s), crushed
Tomato(es)
500 g, cut into 1cm pieces
Canned cannellini beans, rinsed, drained
240 g, (400g), rinsed, drained
Vegetable stock
3 cup(s), (750ml)
Green string beans
150 g, trimmed, cut into 3cm lengths
Fresh oregano
2 tbs, chopped
Grated parmesan cheese
½ cup(s), (40g)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
2
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until vegetables are softened. Add garlic and cook, stirring, for 1 minute.
3
Add tomatoes, cannellini beans and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add green beans and simmer for 2 minutes. Add pasta and oregano and simmer for 2 minutes. Serve sprinkled with parmesan and freshly ground black pepper.
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