By Ebenezer Obiri
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Chop 2 medium carrots, 2 stalks of celery, and 1 medium zucchini into bite-sized pieces.
Add the chopped carrots, celery, and zucchini to the pot. Sauté for about 5-7 minutes until they begin to soften.
Pour in 4 cups of vegetable broth and bring to a simmer.
Add 1 can of drained and rinsed cannellini beans to the pot.
Stir in 1 cup of pasta and 1 tablespoon of Italian herbs (dried oregano, basil, thyme mix).
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cover and cook for 10-12 minutes, or until the pasta is al dente.
Once the pasta is cooked, add 2 cups of fresh spinach and stir until wilted.
Taste and adjust seasoning as needed with additional salt and pepper if desired.
Serve hot, garnished with extra herbs if desired.
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By Ebenezer Obiri
This recipe is ready in 45 minutes and features Vegetable broth, Cannellini beans, Carrots and other delicious ingredients. Contains 320 calories total.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Chop 2 medium carrots, 2 stalks of celery, and 1 medium zucchini into bite-sized pieces.
Add the chopped carrots, celery, and zucchini to the pot. Sauté for about 5-7 minutes until they begin to soften.
Pour in 4 cups of vegetable broth and bring to a simmer.
Add 1 can of drained and rinsed cannellini beans to the pot.
Stir in 1 cup of pasta and 1 tablespoon of Italian herbs (dried oregano, basil, thyme mix).
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cover and cook for 10-12 minutes, or until the pasta is al dente.
Once the pasta is cooked, add 2 cups of fresh spinach and stir until wilted.
Taste and adjust seasoning as needed with additional salt and pepper if desired.
Serve hot, garnished with extra herbs if desired.
Calories per Serving: 320
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