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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Combination of several recipes, good food storage recipe and balanced, cheap, easy meal. Ingredients:
2 -4 tablespoons olive oil |
2 cups onions, diced |
4 garlic cloves (minced or pressed) |
1/2 cup celery, diced |
1 cup carrot, diced |
1 tablespoon italian seasoning |
4 cups broth (chicken, veg, or beef stock all work well) or 4 cups water (chicken, veg, or beef stock all work well) |
2 cups whole grain pasta (spirals, elbows, ribbons...) |
4 cups white beans, cooked. (2 16oz cans or 2 cups dried beans soaked or cooked) |
2 (14 ounce) cans tomato sauce (or one can sauce and one can diced tomato) |
1/4-1/2 teaspoon salt |
black pepper |
4 cups spinach (chopped or shredded. can use 2 boxes frozen spinach.) or 4 cups kale (chopped or shredded. can use 2 boxes frozen spinach.) |
1/2 cup parmesan cheese, grated |
Directions:
1. Heat olive oil,.
2. Add onion and garlic, saute until translucent.
3. Add celery, carrot, Italian seasoning, saute 5 min on medium-high heat, until vegetables are just starting to brown.
4. Add broth, cover and bring to boil.
5. Add pasta, stir, cover and simmer until pasta is 1/2 done, stirring frequently.
6. Add beans, tomatoes, salt and pepper to taste, cover and bring back up to simmer, cook ~5 min or until beans are hot and pasta is almost done.
7. Add greens. If using spinach, stir it in and turn off heat, let sit for a minute or two until spinach is wilted. If using kale, add to pot, and continue simmering for ~ 5 minutes or until kale is tender, but still bright green.
8. Serve with a sprinkle of Parmesan.
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