Easy Vegan Bean Au Pistou

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 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 1/2 cup vermicelli, uncooked
• 1 tablespoon pesto sauce
• black pepper, to taste
• 1 cup baby portabella mushroom (optional)
• 2 tablespoons black olives, chopped from can (optional)

Recipe

• 1 place the olive oil in a 4 qt saucepan over medium-high heat. saute the onions, garlic, and squash for approximately 4 minutes.
• 2 add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. boil, then lower heat and simmer while covered for 15 minutes.
• 3 stir in the pesto and pasta. continue to simmer for about another 5 minutes, until pasta is ready.
• 4 season with black pepper to taste. salt probably won't be necessary, as canned vegetables tend to have enough sodium added.