Ingredients
- 2 zuchinis diced
- 3 carrots diced
- 2 yellow squash diced
- ½ purple cabbage chopped
- 25 green beans halved
- 1 tin cannellini beans
- 1 ½ cups dried pasta
- chunk of parmesan rind
- 1 onion diced
- 2 garlic cloves crushed
- 1 teaspoon crushed ginger
- sprinkle of nutmeg
- salt and pepper
- 2 bay leaves
- 4 cups vegetable stock
- 1 cup water
- 1 tin crushed tomatoes
- 2 tablespoon tomato paste
Instructions
- Cook the onion, garlic, ginger and nutmeg until the onion has softened.
- Add the carrot and cook for a few minutes. Add the zucchini, squash and beans.
- Add the basil and cabbage and mix it through.
- Add the tomato paste, tomatoes and cannelini beans.
- Add the pasta and enough stock to cover it all then add the bay leaves and parmesan. Bring the pot to the boil then reduce to a simmer and cook until the pasta is al dente.
- Remove the parmesan and bay leaves and season with salt and pepper.
Nutrition
Calories: 320kcal
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
