Spicy Tomato, Vegetable, & White Bean Stew

 

Ingredients:

1 tbsp extra virgin olive oil

carrots (2-3, peeled & chopped)

3/4 red onion

2 green bell peppers, chopped

6 cloves of garlic, minced

28 ounce can of crushed tomatoes

2 1/2 cups of low sodium vegetable broth

1 15 ounce can of cannellini beans, drained & rinsed

1 15 ounce can of navy beans, drained & rinsed

1/2 cup dry whole wheat penne pasta

crushed red pepper flakes (to taste)

Italian seasoning (to taste)

salt (to taste)

black pepper (to taste)

2 bay leaves

  

Directions:

1. Warm the olive oil in a large pot over medium heat and add the carrots, peppers, onion, and garlic until soft. Meanwhile, boil water for your pasta in a separate pot.

2. Add the crushed tomatoes, broth, beans, red pepper flakes, salt, pepper, Italian seasoning, and bay leaves.

3. Cook your pasta until it is al dente.

4. Bring the stew to a boil and then simmer for 20 minutes on low heat.

5. Remove bay leaves and add pasta (cut them into small pieces) to the stew.

6. Cook together for another 5-10 minutes.

7. Enjoy :)