When Daniel cooks this in the office, we all abandon our packed lunches and drool around the kitchen until he offers us some.
|1||small onion, diced|
|1||tablespoon + ¼ teaspoon||Italian seasoning, divided|
|dash of crushed red pepper flakes|
|1||(15 oz.) can||tomato sauce|
|½||cup||whole-wheat elbow pasta|
|1||(15 oz.) can||red kidney beans, rinsed and drained|
|1||medium Russet potato|
|1||small green pepper|
- 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.