A comforting, quick pasta dish
Hang on for a minute...we're trying to find some more stories you might like.
Email This Story
As temperatures drop, warm and comforting meals are essential. This vegetable-pasta dish is just that. And with a big basket of organic veggies, this recipe is the way to go. It’s great for a quick meal with a bunch of vegetables to just toss everything together, cook and serve.
1 tbsp olive oil
1 large leek, sliced (cut in half lengthwise and washed)
3-4 medium carrots, peeled and chopped
1 bunch kale, washed and chopped roughly
1-14.5 oz can stewed tomatoes
1-16 oz can beans, navy or butter beans in liquid
1-14.5 oz can of chicken broth
1 lb elbow pasta, whole wheat
Turkey meatballs, optional
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 broth 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.