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Photo: Photography / Kelsey Hansen, Styling / Greg Luna
Active Time:25 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumonion, chopped1mediumcarrot, chopped1large stalkcelery, halved lengthwise and sliced2large clovesgarlic, minced1teaspoonItalian seasoning½teaspoonground pepper¼teaspoonsalt6cupslow-sodium vegetable broth1(14 ounce) canno-salt-added diced tomatoes1mediumsummer squash, halved lengthwise and sliced1mediumred bell pepper, diced4cupschopped kale1 ½cupswhole-wheat fusilli or similar pasta1(15 ounce) cankidney or cannellini beans, rinsed1tablespoonred-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumonion, chopped
1mediumcarrot, chopped
1large stalkcelery, halved lengthwise and sliced
2large clovesgarlic, minced
1teaspoonItalian seasoning
½teaspoonground pepper
¼teaspoonsalt
6cupslow-sodium vegetable broth
1(14 ounce) canno-salt-added diced tomatoes
1mediumsummer squash, halved lengthwise and sliced
1mediumred bell pepper, diced
4cupschopped kale
1 ½cupswhole-wheat fusilli or similar pasta
1(15 ounce) cankidney or cannellini beans, rinsed
1tablespoonred-wine vinegar
DirectionsHeat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until starting to soften, about 3 minutes. Add garlic, Italian seasoning, pepper and salt; cook, stirring, for 1 minute. Add broth and tomatoes with their juices; bring to a boil. Stir in squash, bell pepper, kale and pasta. Return to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes. Remove from heat and stir in beans and vinegar.Originally appeared: EatingWell.com, September 2021
Directions
Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until starting to soften, about 3 minutes. Add garlic, Italian seasoning, pepper and salt; cook, stirring, for 1 minute. Add broth and tomatoes with their juices; bring to a boil. Stir in squash, bell pepper, kale and pasta. Return to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes. Remove from heat and stir in beans and vinegar.
Originally appeared: EatingWell.com, September 2021
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Nutrition Facts(per serving)232Calories6gFat38gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
