Spinach Pesto

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Ingredients

4 servings

• 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

Variations

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.

Prep

10 min

1. Dice onion and mince garlic
2. Cut carrot into slices
3. Cut zucchini into quartered slices

Cook

20 min

Make bouillon

Sauté onion

medium/high heat ~2 min

Add garlic, zucchini and carrots

stir ~3 min

Add herbs, canned tomatoes and bouillon

cook ~10 min

Add beans and pasta

taste, add salt and pepper if needed ~10 min