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.
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