1 (15-ounce) can Dark or Light Red Kidney Beans, drained and rinsed
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 cup cabbage, chopped
3 stalks celery, sliced
1 carrot, sliced
1/2 pound green string beans, cut into 1/2 -inch lengths, or canned green
1 potato, diced
1 (16-ounce) can tomatoes, undrained and chopped
8 cups vegetable stock
1/2 cup elbow macaroni or other small pasta
1/4 teaspoon each salt and pepper
1/8 teaspoon ground red pepper
1/2 cup Parmesan cheese, grated
In a large stockpot, over medium heat, heat olive oil and sauté onion and garlic until soft. Do not brown. Add cabbage, celery, carrot, string beans, and potato and cook for 2 minutes, stirring often. Add tomatoes and stock and simmer, stirring occasionally, for 30 minutes or until vegetables are tender. Add beans and pasta. Cook for 10 minutes or until pasta is slightly chewy. Season with salt and peppers. Serve hot with a spoonful of cheese over each serving.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 12
Serving size: 1 cup
Sodium: 598mg (898mg using canned beans)
1 lean meat
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