This is a simple and quick recipe that can be made when you need a quick weeknight dinner to go along with a salad or a nice crusty loaf of bread. And because you can add a lot of different vegetables to this one you could use it as a “clean out the fridge” recipe too, which I like a lot.
But I hope you enjoy the video and the recipe. If you do end up trying it I would like to hear how it turned out and if you have any updates you would make.
Thanks!
Ingredients
1 tbsp canola oil
2 carrots diced
3 celery stalks diced
1/2 large onion diced
2 medium yellow squash diced
1 bunch of Tuscan kale
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 garlic clove minced
28 oz can of diced tomatoes
15 oz can of tomato sauce
3 cups of water
3 tsp Better Than Bouillon Chicken Base
15 oz can of white beans like cannellini or great northern
1/2 cup small pasta like elbow macaroni
2 tbsp fresh parsley
salt and pepper to taste
Instructions
- Heat the oil in a large soup pot over medium heat, and add carrots, celery, onion, squash and kale with time in between each addition so they have a chance to cook. - Cook, stirring often, until the vegetables have softened slightly and the kale has wilted. - Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. - Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit. - Add in the tomato sauce, water and bouillon and bring to a simmer. And cook for about 10 minutes. - Add the beans and pasta and fresh parsley and cook for about 8 minutes or until the pasta is cooked through. - Just before the pasta is finished check the seasoning and adjusting the salt and pepper as needed, then remove from heat and serve with red pepper flakes, grated cheese, more fresh parsley and some extra virgin olive oil drizzled over the top.
Let me know how it turned out!
