I made this Italian, leaving out the tomato/chiles, and cumin. Sauteed a chopped onion with a cup of mushrooms, a diced small red bell pepper, a minced garlic clove in a tsp of veg. oil with the lid on to let them steam and reduce down, then added a 1/2 cup chicken broth, splash of white wine, 1 can of beans, a T. of Italian herb blend, 1/3 cup chopped dried tomatoes in oil and 1 chopped fresh Roma tomato and tossed with a whole plastic tub of baby kale. This simmered covered while I boiled 1/2 cup WW elbow pasta, which I stirred in with a good splash of Sherry vinegar to brighten the flavors. Before serving I stirred in some fresh basil and drizzled some good olive oil on with just a little sprinkle of parmesan when serving. It was such a good and satisfying vegetarian meal for two. Thank you for the inspiration.
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I made this Italian, leaving out the tomato/chiles, and cumin. Sauteed a chopped onion with a...