Instructions

1. 1
   In a deep sauce pan or pot, heat about 2 tsps of oil or butter.
2. 2
   Add bay leaf. When the bay leaf begins to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.In the meanwhile, boil water with a pinch of salt in another pot.
3. 3
   Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside.
4. 4
   Add the chopped zucchini and chopped carrots to the sauteed onions. Now, add salt and ground pepper and saute for a couple of mins. Empty the diced tomato cans into the sauce pan now.
5. 5
   Add the remaining spices red chilli powder and dried basil to the tomatoes. Cover and let cook for at least 5 mins.Empty the cannellini beans into a bowl. Rinse under running water to drain out all the canned liquid and add the beans to the sauce pan. Also, add the cooked pasta now.
6. 6
   Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed.
7. 7
   Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!

• vegan

Nutrition per serving