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What you need
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 garlic cloves
- 1 tin chopped tomatoes (400g)
- 1 tin cannellini beans (400g), drained
- 1 litre vegetable stock
- 150g small pasta (wheat)
- 20g parmesan cheese, grated
How to make it
- Step 1
Soften the onion and carrot in oil for 6 minutes, adding garlic for the last minute.
- Step 2
Add the tomatoes, beans and stock and simmer for 10 minutes.
- Step 3
Add the pasta and cook for 10 minutes, stirring, until tender.
- Step 4
Season and top with parmesan.
Nutrition per serving
| Per serving | Amount |
|---|---|
| Energy | 265 kcal |
| Protein | 11 g |
| Carbohydrate | 42 g |
| Fat | 6 g |
This recipe fits these eating styles by the numbers and the ingredients: Mediterranean.
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