Ingredients
The following ingredients have 4 Servings
- 1 large onion (chopped)
- 4 garlic cloves (crushed)
- 2 large carrots (diced)
- 3 celery stalks (diced)
- 4 cups veggies like green beans, zucchini and potato (chopped)
- 3 tbsp olive oil (extra virgin)
- 1 tbsp rosemary (dried or fresh)
- 1 tsp salt
- Ground black pepper (to taste)
- 1/4 tsp red pepper flakes
- 3 bay leaves
- 28 oz can diced tomatoes (low sodium)
- 15 oz can white, cannellini or kidney beans (rinsed and drained)
- 8 cups chicken or vegetable stock (low sodium)
- 1 cup small pasta like ditalini, orzo or shells (uncooked)
- 3 large handfuls of spinach, kale or swiss chard (coarsely chopped)
- 1/2 cup parsley (finely chopped)
- Parmesan cheese (for garnish)
Instruction
- Preheat large dutch oven or heavy bottom pot on medium heat and swirl oil to coat. Add onion, garlic, carrots, celery and rosemary; saute for 5 minutes, stirring occasionally.
- Add other veggies, salt, pepper, red pepper flakes, bay leaves, diced tomatoes, beans and stock; stir. Bring to a boil, add pasta and stir again a few times to ensure pasta is not lumping.
- Cover, reduce heat to low and cook for 15 minutes.
- Turn off heat. Add spinach or kale, parsley and adjust any seasonings to taste, if you wish. Just remember there is Parmesan cheese coming.
- Serve hot with lots of Parmesan cheese in individual bowls and crusty bread.
