September 27, 2015

Spicy Tomato, Vegetable, & White Bean Stew


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


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 :)



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