Ingredients
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Method
-
Preparation
Peel the carrot and potato, then dice all the vegetables. Shred the cabbage, chop the green beans and tear the basil.
-
Making the base
Heat the olive oil in a large pan, add the onion, carrot and celery, then fry them gently over a low heat for a few minutes.
8 min -
Seasoning
Add the garlic and tinned tomatoes, season with salt and pepper, and cook for a few minutes until the tomatoes thicken slightly.
4 min -
Cooking
Pour in the vegetable stock, add the bay leaf and potato, then bring to the boil and simmer gently.
20 min -
Adding the vegetables
Add the courgette, green beans, cabbage and cannellini beans, then cook for a further ten minutes until the vegetables are tender.
10 min -
Pasta and serving
Add the pasta and cook until al dente, remove the bay leaf, adjust the seasoning, and scatter over basil and grated Parmesan before serving.
8 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 365 kcal | 91 kcal |
| Fat | 41 g | 10 g |
| of which saturates | 5,7 g | 1,4 g |
| Carbohydrates | 0,0 g | 0,0 g |
| Protein | 0,0 g | 0,0 g |
| Fibre | 0,0 g | 0,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: onion, carrot, celery, garlic, canned tomatoes, vegetable stock, bay leaf, potato, zucchini, green beans, cabbage, white beans, pasta, basil, parmesan. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, celery
For sensitive digestion: onion, garlic, white beans, pasta (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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