A comforting favorite made of pantry and frozen ingredients.
Cook Time35 minutesmins
Total Time35 minutesmins
Course: Main Dish
Cuisine: Italian
Diet: Vegan
Servings: 4people
Calories: 359kcal
Ingredients
8ouncespasta
3garlic clovesminced
28ouncecanned crushed tomatoes
14ouncecanned cannelini beansor 1.5 cups, rinsed and drained if using canned
1teaspoondried parsley
1/2teaspoondried oregano
1/2teaspoondried basil
1bay leaf
ground black pepperto taste
2cupsvegetable stock
8ouncesfrozen greens (spinach, kale, etc.)
nutritional yeastoptional
Instructions
Cook the pasta according to packing directions. Drain and set aside.
Add about a tablespoon of water or vegetable stock to a large pot. Make sure there’s enough room in the pot to add the pasta to the sauce later. Cook garlic until softened, about 1 minute. Add tomatoes, beans, herbs, stock, and greens and simmer over low heat for about 20 minutes.
Add pasta to sauce and beans and simmer about 5 minutes. Remove bay leaf before serving. Sprinkle with nutritional yeast if desired.
Notes
Variations: Add more stock to make it soupier. Use different beans. Cooked lentils would work nicely. If you'd like it spicy, add 1/2 teaspoon of red pepper flakes with the other spices.