How to make it

  • Heat the olive oil in a pot over medium-high heat.
  • Add the garlic (and onion if using), carrot and pepper.
  • Cook, stirring, for 3 minutes.
  • Add the mushrooms and beans and cook, stirring often, for 5 minutes.
  • Pour in the wine, stock and tomatoes and bring to a boil.
  • Reduce the heat, stir in the thyme, celery seed, onion powder and vegan Parmesan and simmer until carrots are done - about 30 minutes.
  • Stir in the crumbled MiniBalls and the pasta and cook until the pasta is al dente (if freezing) or cooked through (if eating fresh).

People Who Like This Dish 4
Reviews & Comments 2

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  • chuckieb 5 years ago
    Very nice.
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 158.1
    Total Fat: 3.1 g
    Cholesterol: 0.0 mg
    Sodium: 886.8 mg
    Total Carbs: 25.6 g
    Dietary Fiber: 3.7 g
    Protein: 6.3 g
    Was this review helpful? Yes Flag

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