2 Tbsp Olive Oil
2 Cups Onion, Chopped (1 Onion, Large)
1 and 1/2 Cup Carrot, Chopped (2 Carrots, Large)
1 Cup Celery Chopped (3 Celery Stalks, Large)
Heat oil in a pan, add onion, carrot, celery and saute for 5 minutes in medium flame.
2 Cups Zucchini, Chopped (2 small to Medium Zucchinis)
2 Cups Green Beans, Chopped (60 Green Beans)
1 Cup Yellow Bell Pepper, Chopped (1 Yellow Bell Pepper)
Add zucchini, green beans, yellow bell pepper and saute for 2 minutes in medium flame.
1 Bunch Kale Stems, Chopped
1 Tbsp Garlic, Chopped
Add kale stems, garlic and saute for a minute in medium flame.
1/4 Tsp Red Chili Flakes
1/2 Tsp Turmeric Powder
3/4 Tsp Dried Thyme
1 Tsp Dried Rosemary
1 and 1/2 Tsp Dried Basil
2 Tsp Black Pepper Powder
3 Tsp Salt
Add in all the spices and mix well.
1 Can, 28 oz Crushed Tomatoes
7 Cups Water
Add tomato, water, mix well, bring it to boil, reduce the heat to medium, allow the soup to boil uncovered for 20 minutes.
3/4 Cup Gluten Free Small Elbow Pasta
Add pasta, mix well, cook uncovered for 10 more minutes in medium flame.
13.4 oz No Salt Added Cannelloni Beans
13.4 oz No Salt Added Garbanzo Beans
1 Bunch Kale, Chopped
1 Tbsp Lemon Juice
Add beans, kale, lemon juice and cook covered for 5 more minutes and mix well.
Serves: 6 to 7
Yields: ? Cups
Taste Note: Tastes AWESOME
Source: cooking classy and mindbodygreen
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