Simply Filling Recipe of the Week!! INSTRUCTIONS 2 tsp. olive oil 1 onion, diced 2 celery stalks, diced 2 carrots, sliced 3 garlic cloves, minced 15 oz. can kidney beans, red or white, drained and rinsed 15 oz. can fire roasted diced tomatoes with roasted garlic 32 oz. vegetable broth 1 bay leaf 1 tsp. Italian seasoning pinch of crushed red pepper flakes 1 zucchini, diced 1/4 cup sweet mini peppers, sliced, optional 2 cups kale, roughly chopped 1 oz. Barilla whole grain shells sea salt and black pepper to taste INGREDIENTS 1. In a large soup pan, heat the olive oil over medium heat. Add the onion, celery, carrot and garlic, cooking until softened, about 5 minutes. 2. Add the beans, tomatoes, broth, Italian seasoning and crushed red pepper flakes. Bring to a boil, reduce heat, cover and simmer until the vegetables soften, about 8-10 minutes. 3. Add the zucchini, peppers, kale, pasta and continue cooking for 8 minutes. Remove the bay leaf. Scoop up and enjoy! Makes 6 heaping 1 cup servings.
Posted on: Tue, 04 Mar 2014 14:24:32 +0000
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