When Daniel cooks this in the office, we all abandon our packed lunches and drool around the kitchen until he offers us some.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | tablespoon | olive oil | ||
| 1 | small onion, diced | |||
| 1 | tablespoon + ¼ teaspoon | Italian seasoning, divided | ||
| ½ | teaspoon | salt | ||
| dash of crushed red pepper flakes | ||||
| 2 | cloves | garlic, minced | ||
| 1 | (15 oz.) can | tomato sauce | ||
| 2 | tablespoons | olive oil | ||
| ½ | cup | whole-wheat elbow pasta | ||
| 1 | (15 oz.) can | red kidney beans, rinsed and drained | ||
| 1 | medium Russet potato | |||
| 1 | medium eggplant | |||
| 1 | medium zucchini | |||
| 1 | small green pepper | |||
| 8 | cups | water |
Instructions
- In a medium pot heat 1 tablespoon olive oil and sautéonion with 1 teaspoon Italian seasoning, ½ teaspoon salt, and a dash of red pepper flakes.
- Once onions are soft, add garlic and cook for a minute. Add tomato sauce and 2 tablespoons olive oil and bring to a boil. Lower heat and simmer for 20 minutes stirring occasionally.
- In the meantime, chop vegetables into ¾” cubes. Add 8 cups of water and an additional tablespoon of Italian seasoning. Set heat to medium high and when soup comes to a boil add pasta and rest of vegetables.
- Simmer for 15 minutes or until vegetables are tender.
Prep Time: 1 hour Serving Size: 8 servings
