As the temperatures drop, I find myself looking for meals that are warm and comforting. This vegetable-pasta dish is just that. And with a big basket of organic veggies I felt this recipe was the way to go. It’s a great meal if you’re short on time or looking to use a bunch of vegetables because you just toss everything together, cook and serve.
INGREDIENTS:
1 tbsp olive oil
1 large leek, sliced (cut in half length-wise and wash before)
3-4 medium carrots, chopped
1 bunch kale, washed and rough chopped
1-14.5 oz can stewed tomatoes
1-16 oz can beans, kidney or butter beans in liquid
1-14.5 oz can of chicken broth
1 lb elbow pasta, whole wheat
Turkey meatballs, optional
DIRECTIONS
1 tbsp olive oil
1 large leek, sliced (cut in half length-wise and wash before)
3-4 medium carrots, chopped
1 bunch kale, washed and rough chopped
1-14.5 oz can stewed tomatoes
1-16 oz can beans, kidney or butter beans in liquid
1-14.5 oz can of chicken broth
1 lb elbow pasta, whole wheat
Turkey meatballs, optional
DIRECTIONS
- In a large, deep pan heat olive oil on medium-high heat. Add leek and sauté for 3-5 minutes, until slightly tender.
- Add carrots, beans and their liquid, tomatoes and chicken broth to the pan and bring to a boil.
- Lower heat and allow to simmer for 20-30 minutes, until carrots are tender and liquid has reduced slightly.
- Meanwhile, cook pasta according to package directions.
- Add kale to vegetable mixture and allow to wilt down, 5 minutes or so. Season with salt and pepper.
- Add meatballs, if using, and pasta stirring to heat everything through.
- Serve with a sprinkle of parmesan cheese.