Labadie Recipe Database

Labadie Recipe Database

id	861
Name	Tomato Vegetable Pasta Stoup
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category
Main Ingredient	Assorted vegetables
Other Ingredient	Chickpeas
Number of People	6
List of Ingredients	2 T extra-virgin olive oil 1 zucchini, grated using the large holes of a box grater 2 carrots, peeled and grated using the large holes of a box grater 1 onion, chopped 4 ribs, celery 1 bay leaf salt and pepper 4 cups chicken broth 28 oz. can crushed tomatoes 15.5 oz. can chickpeas 2 jarred roasted red peppers, chopped 1/2 lb. whole penne regata 1/4 cup pesto kale
Description	Heat 2 T extra-virgin olive oil, 2 turn of pan, in a large soup pot over medium-high heat. Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes. Stir in broth, tomatoes, chickpeas, and red peppers; cover the pot and bring to a boil. When the broth begins to boil remove the lid. Add pasta and cook til al dente for 15 to 20 minutes. Turn off heat, stir in pesto. If it gets too thick, stir in a little water. Add kale and cook til tender. Taste and add salt and pepper if needed; discard bay leaf.
Time	35 minutes
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	Can be a good recipe with children.
Origin	rachaelraymag.com
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