Vegetarian

Veggie Pasta Bean Pot is for Dinner.

Veggie Pasta Bean Pot takes several minutes to prepare.

Veggie Pasta Bean Pot takes several minutes to cook.

Veggie Pasta Bean Pot makes 1 servings.

The ingredients for Veggie Pasta Bean Pot are:

1 cup, chopped or diced Broccoli, fresh
60 gram(s) cannelini bean drained, ALDI canned (by SYAMAN)
1 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
1 gram Herb - Oregano, Dried (1 tsp) (by SNCNFC)
.5 cup, sliced Onions, raw
3 clove Garlic
3 cup, sliced Zucchini
2 oz Barilla - White Fiber Mini Penne Pasta
2 cup Chicken stock, home-prepared
0.25 tsp Himalayan Pink Salt (by WJHUNTER)
6 serving Sargento Cheddar-Mozzarella Thin Slice-Natural Blend
1 tbsp Extra Virgin Olive Oil
2 pat (1" sq, 1/3" high) Butter, unsalted

Here is how you make Veggie Pasta Bean Pot:

In a large chef's pan or chicken fryer pan, bring chicken stock to boil. Add pasta and boil about four minutes. Add onion and zucchini slices and broccoli and sprinkle with salt. Add olive oil and stir. Add tomatoes, beans, and crushed garlic cloves, oregano and stir. Allow to simmer a few minutes. You want the liquid to be considerably reduced and the veggies to be halfway soft. Turn off the heat. Stir in 2 pats butter and black pepper to taste (optional). Top with cheese slices and place in a 375 onion until cheese begins to brown. Note: You can make the dish truly vegetarian by replacing the chicken stock with vegetable stock. Serving Size: Makes six servingsNumber of Servings: 1Recipe submitted by SparkPeople user DAUNTLESSDANI.

The nutritional information for Veggie Pasta Bean Pot is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,246.8

• Total Fat: 66.6 g
• Cholesterol: 126.3 mg
• Sodium: 2,699.7 mg
• Total Carbs: 115.9 g
• Dietary Fiber: 22.6 g
• Protein: 49.5 g