Tuscan Vegetable Soup


I normally don’t like things flavored with Italian seasoning, but this just happened to be absolutely amazing. It was so simple to make, especially because it was all done in one pot, making cleanup a breeze.

Make this recipe of your favorite weeknight fall staples. This recipe makes enough for 4 to 5 hearty servings.

And yes my pic is ugly but I left my camera at work :-)

2 cups penne pasta
1 can cannellini beans
1 cup fresh basil packed loosely
1/4 cup sun-dried tomatoes
1/2 cup yellow onion
1 cup cherry tomatoes sliced in half
2 cups Tuscan kale chopped
2 generous pinches of Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Black pepper to taste
Sea salt to taste
Dried basil to taste
5 cups vegetable broth

Chop onion finely and half cherry tomatoes. Add 5 cups vegetable broth to a medium pot and bring to a boil. Once boiling, add pasta, sun dried tomatoes, kale, fresh basil, chopped onion, Italian seasoning, onion powder, garlic powder, salt, pepper and dried basil to taste. Boil at medium heat until noodles are done.

Reduce heat, then add cherry tomatoes and cannellini beans, stir and let simmer another 5 minutes. Add more liquid if desired. Garnish with fresh basil.

Makes 4-5 hearty servings


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