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13Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. olive oil
- 1 onion (chopped)
- 1 yellow pepper (chopped)
- 1 carrot (diced)
- 500 mL gluten (free, low-salt vegetable stock)
- 400 grams chopped tomatoes
- 2 cabbage leaves (chopped)
- 1 tsp. oregano
- 1/2 tsp. thyme
- 400 grams borlotti beans (drained)
- 4 cloves garlic (crushed)
- 2 tsp. pesto
- 1 sprig fresh basil (to serve)
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Reviews(1)
ScillyL 6 years ago
It was surprisingly tasty, full of flavors. Cayenne pepper gave it a real kick. And the pesto in the end makes it very savory. I used 2 onions, 5 small carrots, 3 medium zucchini, 2 whole leeks, 5-6 garlic cloves, powdered veg stock, one can of borlotti beans with their juice and one pack of basil tomato sauce. I also added farfale pasta broken in halves before the last 10 minutes, made from whole grains and it went well. The pesto was vegan. A dream.