- Debra Klein
Dice onion and celery. Peel and dice carrots and parsnips. peel squash and dice. Peel garlic cloves. Wash, de-stem and roughly chop kale.
Heat olive oil in stock pot over medium heat. Stir in onions, sprinkle with salt and pepper and saute until translucent. Add carrots, celery, parsnips and Italian spices and cook for another 2 minutes.
Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.
Stir in the pasta and beans to heat through. Turn off heat, add kale and continue to stir as it wilts. Taste for seasoning, adding salt and pepper to taste.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.