Ingredients
Scale
- 1 Red Onion
- 1 Carrot
- 1 Celery
- 1 Potato
- 5 Garlic Clove
- 2 Tomato Purée
- 1 Dried Oregano
- 1 Smoked Paprika
- 1 Chopped Tomatoes
- 1 Cooked Butter Beans
- 1000 Vegetable Stock
- 125 White Apple Vinegar
- 150 Pasta
- 50 Spinach
- 25 Basil
- Salt
- Black Pepper
- Nutritional Yeast (to serve)
- Olive Oil
Instructions
- Finely dice the red onion, carrot, celery, potato, and mince the garlic.
- In a large saucepan, heat olive oil over medium heat. Add the diced vegetables with a pinch of salt and sauté until softened (5–10 minutes). Add garlic and cook until fragrant.
- Stir in tomato purée, oregano, smoked paprika, and chili flakes; cook for 2–3 minutes. Pour in white apple vinegar and let it cook out briefly.
- Add cooked butter beans, chopped tomatoes, vegetable stock, salt, and pepper. Bring to a boil before reducing heat to low; simmer for 10–15 minutes.
- Incorporate pasta and cook until al dente; add spinach and basil to wilt before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg