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Cannelloni Beans with Brussel Sprouts & Tomatoes
Jeanette Kimszal: Jeanette
Ingredients
- 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)
Instructions
- In a large skillet add the tomatoes, 3 cups water, onion, and garlic
- Cover and sauté on medium high heat for 5 minutes
- Add Brussels sprouts and cook for 10 minutes
- Add Cannelloni beans and cook for another 15 minutes until the Brussel sprouts are soft
- In another pot add 3 cups water and bring to a boil on medium heat
- Once water has boiled and pasta is soft strain pasta and place in a large bowl
- Take the tomato, bean, andBrussels sprouts mixture and top
- Serve a ½ cup of pasta with a spoonful of the bean mixture
- Sprinkle with nutritional yeast and serve