| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
serves
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Ingredients
- 1 400g can cannellini beans
- 1 litre chicken or vegetable stock
- 1 tbsp olive oil
- 1 medium brown onion roughly chopped
- 2 carrots roughly chopped
- 4 stalks of celery finely chopepd
- 3 garlic cloves minced
- 1 400g can diced tomatoes
- 2 bay leaves
- 3 tsps dried rosemary
- 1 cup fresh basil and flat leaf parsley (combined to make 1 cup)
- 1 medium zucchini roughly chopped
- 1 bunch of spinach roughly chopped
- 2 cups brown macaroni pasta cooked al dente
- 1/2 cup grated parmesan optional
Ingredients
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|
Instructions
- In a blender, puree cannellini beans with 1 cup of stock.
- Heat oil in a large pot over medium heat. Add celery, carrot, onions, and garlic and saute until fragrant and tender or for approximately 15 minutes.
- Add remaining stock, blended beans, tomatoes, salt and pepper. Followed by rosemary, bay leaves, basil, parsley and cover. Cook on low to medium heat for 30 mediums.
- Meanwhile, cook pasta according to packet instructions.
- Add spinach and zucchini and cover. Simmer for 8 minutes.
- Remove bay leaves. Taste and season as necessary.
- Ladle into bowls. Top evenly with pasta and parmesan. Enjoy!
Recipe Notes
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane-based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
