Tuscan Bean Stew with Whole Wheat Pasta

the picky eater

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.

👩‍🍳 WHAT MAKES THIS TUSCAN BEAN STEW HEALTHY?

- Full of Veggies - Superfood Kale - High in Plant-Protein - High in Fiber

Ingredients

- Extra virgin olive oil - Carrots - Red onion - Bell peppers - Salt - Garlic cloves - Baby kale - Crushed tomatoes with Italian spices - Vegetable broth Swipe up for the full list!

How to make Tuscan Bean Stew with Whole Wheat Pasta

See

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instructions

01

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

02

Add in the kale, cook 2-3 minutes.

03

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

04

Once the pasta is done, drain it and set aside. If you use penne pasta for this recipe, I recommend cutting each penne pasta in half when it’s done cooking.

05

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

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