Vegan
Pasta e Fagioli
Balsamic Roasted Red Peppers
Ingredients
- ½ (8-oz) pkg chopped onion, bell pepper, and celery mix (or use ½ cup frozen seasoning blend)
- ½ Tbsp olive oil
- 3 cups low-sodium vegetable broth
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- 1 (15-oz) can cannellini beans, drained and rinsed
- ¾ cup ditalini
- ½ (6-oz) pkg baby spinach
- ½ cup freshly shredded Parmesan cheese
Instructions
- Cook onion mix in hot oil in a Dutch oven over medium heat 4 minutes, stirring often. Stir in broth, tomatoes, and beans; bring to a boil, reduce heat, and simmer. Stir in pasta; cook 5 minutes.
- Gradually add spinach, stirring until wilted. Cook 2 to 3 minutes or until pasta is tender. Top with cheese and Basil-Garlic Croutons recipe.
Side Dish Ingredients
- 2 red bell peppers, halved
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp balsamic vinegar
- ½ Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F.
- Place bell peppers on a rimmed baking sheet coated with cooking spray.
- Sprinkle with salt and pepper; bake 20 to 25 minutes.
- Slice peppers into strips; drizzle with vinegar and oil.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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