a quick and inexpensive one-pot meal made in the slow cooker.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 large carrots, diced
- 4 stalks celery, diced
- ½ (10 ounce) package frozen cut green beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and ground black pepper to taste
- 1 (28 ounce) can diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 6 cups vegetable broth
- ¼ cup water, or as needed
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup elbow macaroni
- ⅓ cup vegan shredded Parmesan-style cheese
- 2 tablespoons chopped fresh basil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
- Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
- Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
- Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.
- You can use mini rigatoni pasta in place of elbow macaroni, if desired.
Reviews
A vegetarian meal fit for a carnivore. I’m a hard core meat eater, but accidently garbed lots of veggie broth at the store one day, looked up this recipe and made it. I actually ate the entire pot in one weeks time. I only changed the regular diced tomatoes to the fire roasted diced tomatoes, it lent a wonderful, full flavor.
This was really good! I made 2 changes. Instead of elbow macaroni, I used the noodles that come in the blue box of mac and cheese. I had used the cheese powder packet for another recipe/experiment. Same noodle but no elbow basically. I did not buy the fresh basil (even though it would have been better) but used the dried. With that being said, this was really tomato forward and chunky tomato forward at that . Next time I would flop the crushed and diced tomatoes around for a smoother texture. Overall good recipe and one I would make again.