A hearty one dish meal with the goodness of vegetables, beans and gluten free pasta.
Ingredients:
Ingredients:
- Olive oil - 2 tablespoons
- Onion - 1 small - chopped
- Garlic - 4 large cloves - chopped
- Red Potato - 1 large - leave the peel on and chop into 1x1 inch cubes
- Carrot - 1 medium - peeled and chopped into 1/4th inch slices
- Celery - 1 large stalk - chopped into 1/4th inch slices
- Green Cabbage - 1 cup - coarsely chopped
- Cauliflower - 1 cup - chopped into 1 inch florets
- Baby Spinach - 1 cup - coarsely chopped
- Baby Kale - 1 cup - coarsely chopped
- Zucchini - 1 small - leave the peel on and chop into 1/4th inch slices (half moon shape)
- Red Kidney Beans (cooked) - 3/4th cup
- Brown Rice Pasta / Quinoa Pasta (uncooked) - 3/4th cup
- Vegetable Broth / Water - 6 cups
- Italian Seasoning - 1 teaspoon
- Salt and Pepper - to taste
- Heat olive oil in a sauce pot.
- Add the chopped onion and garlic and saute for 3-4 minutes or until it turns soft and transparent.
- Add the potato, carrot, celery and the vegetable broth / water. Let it boil for 6-8 minutes or until the vegetables are half cooked.
- Add the cabbage, cauliflower, baby spinach, baby kale, zucchini, red kidney beans, pasta, italian seasoning, salt and pepper.
- You may add more water if needed to adjust the consistency.
- Bring the soup to a boil and let simmer until the pasta is cooked 'al dente'.
- Do not overcook the vegetables and pasta. Turn off heat.
- Serve hot.
