Healthy Tuscan Bean Stew with Whole Wheat Pasta 

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This Tuscan Bean Stew is hearty, spicy, healthy and satisfying. Full of veggies, beans, and whole wheat pasta it’s a high protein, high fiber, delicious meal that’s done in 30 minutes.

INGREDIENTS

– Olive oil – Carrots – Red onion – Bell peppers – Garlic

Step-by-step instructions!

Follow our easy instructions for success!

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Warm the olive oil in a large soup pot over medium heat and chop your veggies. Meanwhile, boil water for your pasta in a separate pot.

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Add the carrots, peppers, onion, and garlic and sauté until soft, about 5-10 minutes.

Add in the kale, cook 2-3 minutes.

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Add the crushed tomatoes, broth, beans, and spices (red pepper flakes, salt, pepper). In the separate pot of boiling water, cook your pasta.

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Once the pasta is done, drain it and set aside.

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Simmer the stew for 20 minutes on medium-low heat.

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Cut whole wheat penne pasta shells in half to create bite sized pieces that are the same size as the other ingredients in the soup.

NOTES

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