Easy White Bean Au Pistou
This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash.
SERVES 2 -3
- 1 tablespoon olive oil
- 1/4 onion, chopped
- 1 garlic clove, minced
- 2 small crookneck yellow squash
- 1 (15 1/2 ounce) can navy beans, drained
- 1 (14 1/2 ounce) can vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 cup fresh spinach
- 1/2 cup inch-long pieces spaghetti or vermicelli, uncooked
- 1 tablespoon pesto sauce
- black pepper, to taste
- 1 cup baby portabella mushroom (optional)
- 2 tablespoons black olives, chopped from can (optional)
Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
Season with black pepper to taste. Salt probably won't be necessary, as canned vegetables tend to have enough sodium added.