- 4 C veggie broth (1 32oz container)
- 1 15oz can tomato sauce
- 1/2 C water
- 3 carrots, chopped
- 1 huge handful kale
- 1 squash (or zucchini), chopped
- 3 stalks celery, chopped
- 8 basil leaves (optional), chopped
- 1 can kidney beans
- 3 C leftover whole wheat pasta
- fresh cracked pepper
Take a big pot and place it on the stove. Pour in 1 15oz can tomato sauce, an entire container (~4 cups) of veggie broth (I used Nature’s Promise), and 1/2 C of water. Turn heat to medium high.
Chop veggies (whatever kind you like… if you include carrots and kale add them first so they have more time to soften) and add them in. Bring mixture to a simmer. Toss in the rest of your veggies, chopped fresh basil leaves, 1 can drained and rinsed kidney beans, and 3 cups whole wheat pasta. Let mixture warm (you don’t want to overcook the veggies!) and enjoy!