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- 1/2 tsp red pepper flakes
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- 1 white or yellow onion, diced
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- 3/4 tsp salt, plus more to taste
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- Freshly ground black pepper
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- 8 ounces green beans, trimmed and cut into 1 inch pieces
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- 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
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- 1 (28 ounce) can fire roasted crushed tomatoes
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- 4 ounces elbow noodles, small shells or fusilli
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- 1 (15 ounce) can kidney beans, rinsed and drained
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For serving:
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- Garlic bread or crostinis
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Directions:
- Add olive oil to a large pot or dutch oven and place over medium high heat.
- Add in diced onion, celery, sliced carrots and potatoes.
- Saute for 3-5 minutes or until onions soften.
- Aext add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper.
- Cover and cook on medium low for 10-15 minutes.
- Next stir in the green beans, spinach and pasta.
- Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender.
Thanks to our friends at Ambitious Kitchen for this tasty recipe!