Easy Vegan White Bean Au Pistou
- Reviews 1
Ready In: 30 mins
Serves: 2-3
Ingredients
- 1 tablespoon olive oil
- 1⁄4 onion, chopped
- 1 garlic clove, minced
- 2 small crookneck yellow squash
- 1 (15 1/2ounce) can navy beans, drained
- 1 (14 1/2ounce) can vegetable broth
- 1 (14 1/2ounce) 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)
Directions
- Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
- Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
- Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
- Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.
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