Cannelloni Beans with Brussel Sprouts & Tomatoes

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Cannelloni Beans with Brussel Sprouts & Tomatoes
Jeanette Kimszal:
  • 1 26.4 oz box of 26.4 oz box of chopped tomatoes ((I like Cento or Pomi)
  • 1 can organic cannelloni beans drained and rinsed
  • 1 medium onion diced
  • 3 garlic cloves diced
  • 1 cup Chickpea pasta
  • 6 cups water
  • 2 cups Brussel sprouts rinsed
  • 1 tsp basil
  • 1 tsp black pepper
  • Sprinkle of nutritional yeast (optional)
  1. In a large skillet add the tomatoes, 3 cups water, onion, and garlic
  2. Cover and sauté on medium high heat for 5 minutes
  3. Add Brussels sprouts and cook for 10 minutes
  4. Add Cannelloni beans and cook for another 15 minutes until the Brussel sprouts are soft
  5. In another pot add 3 cups water and bring to a boil on medium heat
  6. Once water has boiled and pasta is soft strain pasta and place in a large bowl
  7. Take the tomato, bean, andBrussels sprouts mixture and top
  8. Serve a ½ cup of pasta with a spoonful of the bean mixture
  9. Sprinkle with nutritional yeast and serve

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