Ingredients
- 1 tbsp extra virgin olive oil
- 3 carrots, peeled and chopped
- 1 red onion, chopped
- 2 bell peppers (any colour), chopped
- 6 cloves garlic, minced
- 1 box baby kale, chopped
- 28oz can crushed tomatoes with Italian spices
- 1-2 cups low sodium vegetable broth (more if needed)
- 1 15oz can cannellini beans, drained and rinsed
- 1 15oz can navy beans, drained and rinsed
- 1/2 cup dry small whole wheat pasta (I used penne and then cut the penne into smaller bits when it was cooked)
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Method
- Heat the olive oil over medium heat in a big soup pot and cut the veggies. In the meantime, boil water in a distinct pot for your pasta.
- Add the carrots, tomatoes, onion and garlic and sauté for about 5-10 minutes until soft. Cook 2-3 minutes in the kale.
- Add the crushed tomatoes, broth, beans and spices (red flakes of pepper, salt and pepper). Cook your pasta in the distinct boiling water pot
- Simmer the stew over medium-low heat for 20 minutes. When the stew is near to finish, stir in the pasta (note: once cooking has been completed, I cut each penne pasta in half–to make them smaller and match the size of the other soup components).
- Cook all together at low for another 5-10 minutes (be cautious not to overcook the pasta!).
- Ladle into bowls, and top each bowl with 1 tbsp of freshly grated parmesan cheese.