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Ingredients:
- 2 medium carrots, diced
- 1 medium yellow onion, chopped
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 1/2 cups 3/4-inch diced Yukon gold potatoes
- 2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
- 1 medium zucchini, ends trimmed, sliced into half-moons or quarters
- 1 (14.5 oz) can of diced tomatoes
- 2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
- 2 1/2 tsp minced fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper
- 2/3 cup dry ditalini pasta (optional)
- 2 cups packed chopped kale (thick ribs removed)
- 1 (14.5 oz) can of red or white kidney beans, drained and rinsed
- Shredded parmesan cheese, for serving (optional)
Instructions:
Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute for 3 minutes then add garlic and saute 1 minute longer.
Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, and bay leaves, and season with salt and pepper to taste.
Bring to a boil then stir in pasta if using. Cover, reduce heat to medium-low, and simmer until veggies are nearly tender about 15 minutes.
Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer. Remove bay leaves, and serve warm with parmesan cheese.
Recipe source: adapted from My Recipes
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