Ingredients
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 362.2
- total 2172.9
- Protein
- 17.1 g
- total 102.5 g
- Carbs
- 51.4 g
- total 308.2 g
- Fat
- 11.2 g
- total 67.2 g
Estimated · based on 15 of 17 ingredients
Method
- 1
- olive oil3 tbsp
- onion1
- carrot2
- celery stalk2
Soften the aromatics — Heat the olive oil in a large pot and gently soften the onion, carrot, and celery for 10 minutes until fragrant.
- 2
- garlic3
- zucchini1
- tomato paste2 tbsp
Add zucchini and tomato paste — Stir in the garlic, zucchini, and tomato paste and cook for 2 minutes.
- 3
- canned tomatoes400 g
- vegetable stock1½ l
- dried oregano1 tsp
Simmer the broth — Pour in the canned tomatoes and vegetable stock, add the oregano, and season. Bring to a simmer and cook for 20 minutes.
- 4
- cannellini beans400 g
- macaroni150 g
- green beans100 g
Cook the pasta and beans — Add the cannellini beans, macaroni, and green beans and cook for 9 minutes until the pasta is tender.
- 5
- Parmesan60 g
- fresh basil3 tbsp
Finish with basil — Stir through the fresh basil, taste, and adjust the seasoning. Serve topped with grated Parmesan.
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