This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash.
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Units: US | Metric
- 1 tablespoon olive oil
- 1/4 onion, chopped
- 1 garlic clove, minced
- 2 small crookneck yellow squash
- 1 (15 1/2 ounce) can navy beans, drained
- 1 (14 1/2 ounce) can vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 cup fresh spinach
- 1/2 cup inch-long pieces spaghetti or 1/2 cup vermicelli, uncooked
- 1 tablespoon pesto sauce
- black pepper, to taste
- 1 cup baby portabella mushroom (optional)
- 2 tablespoons black olives, chopped from can (optional)
- 1Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
- 2Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
- 3Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
- 4Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.
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Nutritional Facts for Easy Vegan White Bean Au Pistou
Serving Size: 1 (547 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 803.1
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 984.4 mg
- Total Carbohydrate 147.3 g
- Dietary Fiber 29.7 g
- Sugars 10.9 g
- Protein 33.4 g
The following items or measurements are not included:
crookneck yellow squash