Vegetarian recipe. The veggies are all organic too!
BAG 1 (Thaw before cooking)
1 box vegetable broth (32 oz.)
1 can red kidney beans, rinsed
1 can white kidney beans (cannelini), rinsed
1 each celery stock, carrot (2), potato, summer squash, zucchini and onion, chopped
1/2 cup Zesty Italian salad Dressing
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper
BAG 2 (Do NOT Thaw)
1 cup green beans
1 to 2 cups leafy greens (Kale, Swiss Chard,)
BAG 3 (Do NOT Thaw)
(Bag 3A) 2 cups small shell macaroni
(Bag 3B) 3/4 cup Parmesan cheese
Steps:
1. Thaw bag 1. (Do not thaw the other bags)
2. In a large pot add ingredients from Bag 1 and 2 cups water. Heat to a boil.
3. Cover and simmer for 25 minutes.
4. Add ingredients from Bag 2 (green beans and leafy greens). Return to a simmer for 10 more minutes.
5. Add ingredients from Bag 3 (macaroni and cheese). Bring to a boil and cook until pasta is tender, about 10 minutes.
Note:
- You're cooking the soup for a total of 45 minutes.
- Serve immediately. If you wait awhile to serve, you may need to add more liquid because the noodles will soak it up. Water or broth is fine.
- This recipe makes A LOT!
Add crackers, hot sauce and more Parmesan if needed.
