Pestonudeln mit Spinat

[wpbb post:excerpt length=’65’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Zutaten

4 Portionen

• 150 g Pipe rigate (or other pasta)
• 1 Zucchini
• 3 Carrots
• 400 g Canned tomatoes
• 260g White beans in tomato sauce

• 1 L Bouillon (vegetable)
• 1 TBL sp Dried italian herbs
• 1 Onion
• 2 cloves Garlic

Variationen

Add some fresh spinach and pour the hot soup on top.

Tips

If you don’t have italian herbs, use 1 tea sp dried basil, 1 tea sp dried oregano and 1 tea sp dried thyme.

Add leftover hard rinds of parmesan from other recipes when you add bouillon, cook it with and take it out before serving.

Vorbereitung

10 min

1. Zwiebel würfeln und Knoblauch fein hacken
2. Cut carrot into slices
3. Zucchini in geviertelte Scheiben schneiden

Kochen

20 min

Gemüsebrühe zubereiten

Zwiebeln anbraten

auf mittlerer/hoher Hitze ~2 Min

Add garlic, zucchini and carrots

umrühren ~3 Min

Add herbs, canned tomatoes and bouillon

cook ~10 min

Add beans and pasta

taste, add salt and pepper if needed ~10 min