Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Beans | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Kohlrabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 courgettes , roughly diced
- 1 aubergine , roughly diced
- 1 large piece pumpkin , roughly diced
- 1 onion , roughly diced
- 1 kohlrabi (colinabo), roughly diced
- 2 turnips , roughly diced
- 1 UK pint (600 ml ) vegetable stock
- Olive oil
- 1 head of garlic
- Fresh basil
- Dried kidney beans , soaked overnight
- Fideua (spaghetti)
- Salt
- Pepper
Directions
Combine the courgettes, aubergines, pumpkin, onion, and kohlrabi in a large pot or pressure cooker . Add the vegetable stock and 1 tablespoon of olive oil. Bring to pressure and cook for 8–10 minutes, or simmer for 1 hour. Cool, then purée the whole thing.
Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste.
Meanwhile, boil the beans separately until soft, then add to purée mixture.
Boil the pasta until al dente then add to mixture.
Serve with grated Parmesan or hard Edam sprinkled over it.