Wednesday, September 1, 2010


    1 1/2 tsp. extra-virgin olive oil
    veggies of your choice ( I usually do 1/4 head cabbage, 1 zucchini, 1 cup sliced mushrooms, 1 bunch asparagus, 1 cup broccoli florets, 2 diced carrots, 1 diced onion.)
    2 garlic cloves, minced
    2 boxes (32 oz) chicken stock
    1 can diced tomato
    1 can each kidney beans & chickpeas
    8 oz. whole grain pasta
    pepper to taste
    2 tablespoons fresh basil

    In a large saucepan, heat the olive oil over medium heat. Add the onion and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes and beans. Bring to a boil over high heat. Add cabbage, broccoli, asparagus. Reduce heat and simmer for 5 minutes. Add zucchini and mushrooms. Cover and cook for 5 minutes more.

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