3 large carrots, chopped
3 celery ribs, chopped
3 garlic cloves, minced
2 medium zucchini, chopped
1 medium onion, chopped
1 (12 oz) bag fresh green beans, cut into 1 inch pieces
3 tablespoons olive oil
1 (24 oz) can diced tomatoes with garlic, basil and oregano~not drained
1 (14.5 oz) can fire roasted tomatoes~not drained
2 (32 oz) containers of beef broth
1 (15.8 oz) can great Northern beans~drained
1 (16 oz) can dark red kidney beans~drained
1/2 teaspoon salt
1/4 teaspoon crushed chili peppers
1 1/2 cup uncooked ditalini pasta
1 (6 oz) bag fresh baby spinach
2 1/2 tablespoons homemade or jarred pesto
freshly grated Parmesan for serving
Heat the olive oil and saute the first 6 ingredients until crisp~tender, about 7 minutes. Add both cans of tomatoes and the next 5 ingredients. Bring to a boil, reduce heat, simmer uncovered 20 minutes or until the veggies are tender. Add the pasta and simmer for an additional 10 minutes until the pasta is tender. Stir in the spinach and cook for about 1 minute, until the spinach wilts. Stir in the pesto. Serve with freshly grated Parmesan cheese.
enjoy!
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