g
V
Vegetarian
NF
Nut free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Soak Berlotti beans in water, twice as much water as there are beans, overnight in cool room.
- Heat oil in a large pot, sweat off onion and garlic.
- Add Carrot, celery, capsicum and basil, cook down for 10 minutes.
- Add tomato paste and stir well.
- Add crushed tomato, berlotti beans and the chicken stock, bring to a boil, reduce heat to a simmer and cook for 45-50 minutes or until vegetables are tender and berlotti beans are soft.
- Add pasta and cook for a further 15 minutes or until pasta is cooked, add the chopped parsley, season with pepper.
- Serve with parmesan.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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