Tuscan Bean Stew with Whole Wheat Pasta
Serves 6
10 mins prep
45 mins cook
55 mins total
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.
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.
Add the carrots, peppers, onion, and garlic and saute until soft, about 5-10 minutes. Add in the kale, cook 2-3 minutes.
Add the crushed tomatoes, broth, beans, and spices (red pepper flakes, salt, pepper). In the separate pot of boiling water, cook your pasta.
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
Simmer the stew for 20 minutes on medium-low heat. When the stew is close to done, stir in the pasta.
Cook everything together for another 5-10 minutes on low heat (be careful not to overcook the pasta though!)
Ladle into bowls, and top each bowl with 1 tbsp of freshly grated parmesan cheese.
