| 14 | 40 | 284 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 1 tbsp | Extra virgin olive oil |
| 2 medium | White onion (chooped) |
| 1 1/2 tsp | Sea Salt |
| 4 clove(s) | Garlic (minced) |
| 1 medium stalk(s) | Celery (diced) |
| 1 medium | Carrots (diced) |
| 1 tsp | Oregano, dried |
| 1 bunch | Basil, fresh |
| 4 cup | Water (or bone broth) |
| 1 can(16oz) | Crushed tomatoes canned |
| 1 small | Zucchini (diced) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (drained and rinsed) |
| 2 cup elbows | Pasta, macaroni, elbow, cooked (optional) |
| 1 cup | Parmesan cheese, grated (grated, including rind) |
1. Heat oil in a large pot.
2. Add onion and salt and sauté 5 minutes over medium heat. Add garlic, celery, carrot and herbs. Cook over low heat, covered, for 5 - 10 minutes, or until veggies soften a lot.
3. Add zucchini, water and crushed tomatoes. Cook another 10 - 15 minutes.
4. Stir in beans and cooked pasta.
5. Heat gently with the rind of parmesan. Serve with fresh grated parmesan.
Beans
are a good source of protein and fiber which may help to promote healthy digestion!
| Grain | 0.7 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.3 |
| Vegetables | 2.1 |
