- Easy recipes
- Fast recipes
- Fibre Rich
- Low calorie
- One Pot
- Few steps
- Full of Veg
- Folate rich
- Big batch
- 4 slices reduced-sodium bacon, chopped
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried basil
- 1/4 tsp (1 mL) pepper
- 1 can (28 oz / 796 mL) crushed tomatoes
- 4 cups (1 L) reduced-sodium chicken or beef broth
- 1 can (19 oz / 540 mL) no-salt-added white kidney beans, drained and rinsed
- 3 oz (85 g) spaghetti, broken into quarters
- 1 cup (250 mL) shredded zucchini
- 2 cups (500 mL) baby spinach, lightly packed
- 1/4 cup (60 mL) grated Parmesan cheese
1. In large saucepan over medium heat, cook bacon, stirring, for 5 to 7 minutes or until crisp. Transfer bacon to paper towel. Drain fat from pan.
2. Using same pan, add carrots, onion, garlic, basil and pepper; cook for 5 minutes or until onion is softened. Add tomatoes and broth; bring to a boil. Add beans, spaghetti and bacon; reduce heat, cover and simmer for 12 to 14 minutes or until spaghetti is al dente.
3. Add zucchini and spinach; simmer until zucchini is softened, about 1 minute. Sprinkle with Parmesan before serving.
For little lunch boxes: If your kids are veggie-shy, remove their portions before adding the zucchini and spinach.