Rotini & Bean Soup
Ingredients:
- 6oz GoodWheat Rotini
- 1 Yellow onion
- 2 Carrots
- 2 Celery stalks
- 1 Tbsp. Kosher salt
- 1/2 tsp. Black pepper
- 6 Garlic cloves, minced
- 1-15oz can, Fire-roasted crushed tomatoes
- 6 c. Vegetable broth, unsalted
- 2 Bay leaves
- 1 tsp. Oregano, dried
- 1/2 tsp. Red pepper flakes
- 2 c. Kidney beans
- 1 c. Cannellini beans, drained
- 2 c. Kale, stems removed, finely cut
- 2 Tbsp. Parsley, chopped
- 2 Tbsp. Lemon juice
How to Make:
Step 1.
In a large pot over medium heat, add olive oil and bring to temperature. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables have softened and are tender, roughly 8 minutes.
Step 2.
Add the garlic and sweat until aromatic, roughly 30 seconds. Add in the fire-roasted tomatoes, vegetable stock, dried spices, and salt and pepper. Raise the heat to high and then bring the liquid to a simmer. Let cook for 5 minutes.
Step 3.
Add the beans and pasta to the pot. Cook the pasta until it is al dente, about 10 minutes, stirring occasionally to be sure the pasta is not sticking to the bottom of the pot.
Step 4.
Once the pasta is cooked, stir in the kale, parsley, and lemon juice. Remove from heat. Enjoy!
Nutrition Facts
- Total Fat 5g 6%
- Saturated Fat 0.5g 3%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 480mg 21%
- Total Carbohydrate 26g 9%
- Dietary Fiber 6g 21%
- Total Sugars 4g
- Protein 7g
- Vitamin D 0mcg 0%
- Calcium 58mg 4%
- Iron 2mg 10%
- Potassium 266mg 6%
