| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
people
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Ingredients
- 2 tbsp Extra virgin olive oil
- 2 carrots chopped
- 1 courgette chopped
- 1 onion, peeled and finely chopped
- 4 cloves of garlic crushed
- 1 15oz tin of tomatoes
- 1 tin of haricot beans or butter beans
- 1 tbsp tomato puree
- 75 g green beans chopped
- 1.5 litres Vegetable stock
- 1 tbsp Nutritional yeast
- Pinch tsp red chilli flakes
- 50 g gluten free pasta of your choice
- 2 tsp dried oregano
- 2 tsp dried oregano
- 1 tbsp Xylitol
- Sea salt and black pepper for seasoning
- Handful Fresh basil leaves
Ingredients
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Instructions
- In a large pot lightly fry the onion and garlic for 5 minutes.
- Add carrots, beans and cook for further 3 minutes. Season. Add the courgette, tinned tomatoes, stock, tomato puree, herbs, nutritional yeast, beans, and chilli flakes. Bring to the boil and simmer for 15 mins,
- Add pasta and cook for further 10 mins or until pasta is soft. Add xylitol to taste and adjust seasoning by adding more salt and pepper. Serve, Garnish with fresh basil leaves.
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