Ingredients:
3 cups bite-size pieces of assorted mixed vegetables (e.g.
broccoli, kale, peas, corn, mushrooms, string beans)
1 carton (32 ounces) creamy tomato soup
1 can (15 ounces) kidney beans, rinsed and drained
6 ounces dry elbow macaroni or rotini, cooked al dente
according to package directions
1 tablespoon extra-virgin olive oil
sea salt, to taste
Directions:
Place the extra-virgin olive oil into a large heavy-bottomed pot over medium-high heat. Add the vegetables and cook, stirring for 10 minutes or until softened. Add the soup and bring to a low boil. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the beans and the cooked pasta. Cover and cook for an additional 10 minutes. Season to taste with sea salt.
Nutritional Information:
Per serving: 291 calories, 2 grams fat, 0 milligrams cholesterol, 51 grams carbohydrate, 16 grams protein
Maribeth Abrams is a certified nutritional consultant, cooking instructor, and author of Tofu 1-2-3 and The 4-Ingredient Vegan (The Book Publishing Company, Summertown, TN, Release Date: spring 2009)
