Mini chef
Utensils
Apron
Cooking pot
Cooking spoon
Measuring cup
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Can opener
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
One-pot
Peel the onion and garlic, finely chop. Heat the oil in a frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the tomato puree and cook briefly. Pour in the stock, bring to the boil. Add the pasta, cover and cook until just al dente, stirring occasionally. Add the spinach in batches, allow to wilt. Place the beans in a sieve, rinse well, drain. Add the beans to the pot, mix, season and heat gently.
Peel the onion and garlic, finely chop. Heat the oil in a frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the tomato puree and cook briefly. Pour in the stock, bring to the boil. Add the pasta, cover and cook until just al dente, stirring occasionally. Add the spinach in batches, allow to wilt. Place the beans in a sieve, rinse well, drain. Add the beans to the pot, mix, season and heat gently.
To serve
Serve the pasta in deep plates, top with the parmesan and croutons, drizzle with oil.
| Tip: | Mix 1 tsp of dried oregano into the pasta. |
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