Preparation time is 4minutes
Cook time is 26minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 11.14 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 3 carrots, roughly chopped
- 150grams short-shaped soup pasta
- 400grams can cannellini beans, drained
- 100grams baby spinach
- 1 pinch salt
- 1 pinch pepper
- 1 red onion, roughly chopped
- 6 celery, roughly chopped
- 2tablespoons olive oil
- 2 cloves garlic, crushed
- 200grams potatoes, peeled and cut into 1 cm (½ in) dice
- 4tablespoons tomato purée
- 1.50L vegetable stock
- 400grams canned chopped tomatoes
Nutrition per serving
1900kJ / 452Cal
1900 Kilojoules or 452 Calories
22% of daily energy intake*
Protein
16.7grams
Fat
12.3grams
Carbs
66.2grams
Sugars
17.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Whizz the carrots, onion and celery in a food processor until finely chopped.
Step 2 of 4
Heat the oil in a large saucepan, add the chopped vegetables, garlic, potatoes, tomato purée, stock, tomatoes and pasta. Bring to the boil, reduce the heat and simmer, covered, for 12-15 minutes.
Step 3 of 4
Tip in the cannellini beans and the spinach for the final 2 minutes of cooking time.
Step 4 of 4
Season to taste and serve with crusty bread.
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