Tuscan Ribollita with ZENB Elbows

This veggie-packed, low-calorie recipe is a delicious take on a classic, comforting Italian bean stew. You will enjoy ZENB Elbows Pasta and ZENB Sweet Carrot and Tomato Marinara Pasta Sauce combined with a variety of vegetables. This warm stew is ideal for when you are looking for hot, comforting dish to enjoy.

• 2 teaspoons olive oil
• 1 medium yellow onion, chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 3 cloves garlic, minced
• 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
• 4 cups low-sodium vegetable broth
• 1 can (15.5 ounce) cannellini beans, rinsed
• 1/2 cup uncooked ZENB Elbows Pasta made from 100% Yellow Peas
• 1 sprig fresh thyme
• 1 pound kale, stemmed, coarsely chopped
• 4 thick slices rustic bread, toasted, torn into bite size pieces
• 2 tablespoons finely grated Parmesan cheese

INSTRUCTIONS

1.

Heat oil in large pot on medium heat. Add onions, carrots, celery and garlic; cook 6-8 minutes, stirring occasionally, until softened. Add ZENB Sauce, broth, beans, ZENB Pasta and thyme; bring to a boil. Cook 15-20 minutes until pasta and vegetables are tender.

2.

Reduce heat to medium-low. Stir in kale; cook 10-15 minutes until kale is tender. Remove thyme sprig from pot. Add bread; stir gently to combine.

3.

Sprinkle with Parmesan cheese before serving.