2 medium onions (200g) chopped
3 cloves of garlic, minced
50g of pancetta or bacon, diced
2 tablespoons olive oil
1 medium red bell pepper (160g), seeded and cut into strips
2 medium carrots (240g), peeled and cut into small pieces
4 stalks of celery (190g), cut into small pieces
3 medium potatoes (410g), peeled and cut into small cubes
1 medium zucchini (210g), cut into small cubes
1 small eggplant (240g), cut into small cubes
2 cups of chopped cabbage
1 cup of fresh green beans, trimmed
2 liters of water
1 1/2 teaspoons salt
a pinch of black pepper
1 cup of small pasta shapes (such as corallini or anellini)
1 can of cooked kidney beans (420g)
1/3 cup grated Provolone cheese (25g)
1 tablespoon chopped fresh parsley
2 medium onions (200g) chopped
3 cloves of garlic, minced
50g of pancetta or bacon, diced
2 tablespoons olive oil
1 medium red bell pepper (160g), seeded and cut into strips
2 medium carrots (240g), peeled and cut into small pieces
4 stalks of celery (190g), cut into small pieces
3 medium potatoes (410g), peeled and cut into small cubes
1 medium zucchini (210g), cut into small cubes
1 small eggplant (240g), cut into small cubes
2 cups of chopped cabbage
1 cup of fresh green beans, trimmed
2 liters of water
1 1/2 teaspoons salt
a pinch of black pepper
1 cup of small pasta shapes (such as corallini or anellini)
1 can of cooked kidney beans (420g)
1/3 cup grated Provolone cheese (25g)
1 tablespoon chopped fresh parsley
In a large pot, over high heat, combine the onion, garlic, pancetta or bacon, and olive oil
Cook, stirring occasionally, until the onion is soft and translucent (about 3 minutes)
Add the bell pepper, carrots, celery, potatoes, zucchini, eggplant, cabbage, green beans, and water
Stir to combine
Cover and bring to a boil, then reduce heat and simmer, stirring occasionally, until the vegetables are tender (about 20 minutes)
Add the pasta, stir to combine, and cook until al dente (about 10 minutes)
Add the cooked kidney beans, stir to combine, and let it warm up for about 2 minutes
Combine the Provolone cheese and parsley
Stir to combine and remove from heat
Transfer to a serving bowl and serve immediately
367 calories per serving
