Hearty pasta and beans
This recipe is filling and is full of vegetables so it's a great way to control hunger without being too indulgent! (adapted from budgetbytes.com)
|2 Tbsp||Olive oil|
|1||Onion, chopped finely|
|4 cloves||Garlic, crushed|
|4||Spring carrots, sliced|
|3 stalks||Celery, chopped|
|2 tsp||Chopped parsley|
|1 tsp||Dried basil|
|1 tsp||Dried oregano|
|½ tsp||Chilli powder|
|1 can||Red kidney beans, drained|
|1 can||Cannellini beans, drained|
|1 can||Canned tomatoes|
|1 can||Tomato pasta sauce|
|1½ cups||Green beans, chopped in half|
|1 cup||Frozen corn|
|3 cups||Chicken stock|
|150 g||Edam cheese, grated|
- Add garlic, onion, celery and carrots to a large pot with olive oil. Cook over medium heat for 3-5 minutes until onions are transparent.
- Add the herbs and chilli, the canned items, and the green beans and corn. Stir everything together and bring it up to a simmer.
- Add the chicken stock and bring the pot up to a simmer. Add the macaroni, then add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally.
- Add salt and pepper to taste. Scoop into bowls and topped with the grated cheese.