Ingredients
Scale
- 1 red onion
- 1 carrot
- 1 celery
- 1 potato
- 5 garlic cloves
- 2 tomato purée
- 1 dried oregano
- 1 smoked paprika
- 1 chili flakes
- 1 cooked butter beans
- 1 chopped tomatoes
- 1000 vegetable stock
- 125 white apple vinegar
- 150 pasta
- Fresh basil
- Fresh spinach
- Olive oil
- Salt
- Black pepper
Instructions
- Finely dice the onion, carrot, celery, and potato; mince the garlic.
- In a large saucepan over medium heat, add olive oil. Sauté onion, carrot, celery, and potato with salt until softened (5–10 minutes). Add garlic and sauté until fragrant.
- Stir in tomato purée, oregano, smoked paprika, and chili flakes; cook for another 2–3 minutes.
- Pour in white apple vinegar for a brief cook-out.
- Add butter beans and chopped tomatoes; pour in vegetable stock and season with salt and pepper. Bring to a boil then reduce heat to simmer for 10–15 minutes.
- Add pasta according to package instructions until al dente; stir in fresh spinach and basil until wilted.
- Serve hot topped with basil, olive oil drizzle, nutritional yeast, and extra chili flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg