INGREDIENTS:
*2 tbsp of olive oil
*1 large onion, diced
*1 large carrot, diced ( I had baby carrots and used about 8-9).
*2 stalks of celery, diced
*4 cloves of minced garlic
*1 tsp of oregano
*1 tsp of basil
*sea salt (to taste)
*black pepper (to taste)
* 28 oz. can of diced tomatoes
*14 oz can of crushed tomatoes
* 6 cups of low sodium chicken broth
*15 oz can of kidney beans, drained and rinsed
*1 cup of whole wheat elbow macaroni (or any other whole wheat noodle option)
INSTRUCTIONS:
1. Dice all of your veggies. I LOVE our food chopper.
2. Heat the olive oil in a large pot at medium-high.
3. Add the onions and cook for a few minutes.
4. Add the garlic and cook for about 30 seconds.
5. Add the celery & carrots and cook for about 5 minutes.
6. Add your spices, including some salt & pepper, and cook for about 3 minutes.
7. Add the diced & crushed tomatoes and the broth. Bring to a boil.
8. Reduce the heat to medium-low and simmer for 10 minutes.
9. Stir in the beans & pasta and cook for another 10 minutes until noodles are tender.
FIXERS: One serving (2 cups according to recipe I used) would be 2 yellows (beans & pasta) & a green (veggies). If using cheese, factor in a blue.
1 cup is plenty!!!
You can add a little shredded parmesan cheese as a garnish if you would like. Ladle about 2 cups(which is a serving) into your bowl and enjoy! I paired mine with a small dinner salad. My
guests enjoyed it with a half of a grilled cheese sandwich.
Happy Eating!
XoXo
Kynslee
