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A comforting, quick pasta dish


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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.

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