Kidney Bean Pasta Soup

Yield: 4-6

Kidney Bean Pasta Soup

Our girls are not big soup fans, but this one got 4 thumbs up! Give it a try. Look at all of that good stuff in there!

Ingredients

1 15 oz can kidney beans (drained and rinsed)

4 oz whole wheat penne pasta (about 1/3-1/4 of a 12 oz package) (cooked, rinsed with cold water, and set aside)

½ Tbsp coconut oil

2 cloves garlic (peeled and pressed)

1/4 regular yellow onion (diced)

1 small jalapeño (minced)

2 large carrots (thinly sliced on the diagonal)

2 large stalks celery (sliced thinly)

1 large sweet potato (cut in 1″ cubes)

1 cup edemame beans (frozen)

1 regular red bell pepper (chopped)

1/8 tsp cayenne

1 tsp basil

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp cumin

1 tsp coriander

1 cup tomato sauce (low sodium)

4 cups vegetable broth

Instructions

Gather your ingredients.
Cook pasta as per package. When done, drain and rinse with cold water and set aside.
Measure all your ingredients and chop all your vegetables.
Over medium heat, add oil and sauté onion, garlic and jalapeño until the onions are translucent (5-10 min)
Add celery, carrot, potato, and sauté another 5 min or so. Add the red pepper, edemame, spices, and sauté for another few min.
Add kidney beans, vegetable stock, and tomato sauce to the pot. Bring to boil, reduce heat, cover and simmer for about 20 min.
Add the pasta and cook for an additional 10 min.