Tuscan Bean Stew
Serves 610 mins prep45 mins cook
This Tuscan Bean Stew is hearty, spicy, healthy and satisfying. Full of veggies, beans, and whole wheat pasta it's a high protein, high fiber, delicious meal that's done in 30 minutes.
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What you need
Instructions
0 Warm the olive oil in a large soup pot over medium heat and chop your veggies. Meanwhile, boil water for your pasta in a separate pot. 1 Add the carrots, peppers, onion, and garlic and saute until soft, about 5-10 minutes. Add in the kale, cook 2-3 minutes. 2 Add the crushed tomatoes, broth, beans, and spices (red pepper flakes, salt, pepper). In the separate pot of boiling water, cook your pasta. 3 Once the pasta is done, drain it and set aside. If you use penne pasta for this recipe, I recommend cutting each penne pasta in half when it's done cooking - to make them smaller and match the size of the other ingredients in the soup 4 Simmer the stew for 20 minutes on medium-low heat. When the stew is close to done, stir in the pasta. 5 Cook everything together for another 5-10 minutes on low heat (be careful not to overcook the pasta though!) 6 Ladle into bowls, and top each bowl with 1 tbsp of freshly grated parmesan cheese.View original recipe