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Ingredients
0 servings
2carrots
diced
2celery stalks
diced
0.5onion
diced
1shallot
diced
6 clovesgarlics
chopped
1 inchginger
piece, chopped
Bok Choy
diced
1potato
diced
0.5bell pepper
diced
1 cupPasta
or rice
cannellini beans
1 cupfrozen peas
1 Tturmeric
1 tsea salt
½ tpepper
1 teaspoonblack cumin seed
1 toregano
1 tbasil
0.5thyme
0.5cayenne pepper
1 containerveggie broth
1 containerroasted tomato soup
2 tbasil pesto
1 cupwater
Instructions
Step 1
Dice all the veggies
Step 2
In Dutch oven add 2 T oil, add turmeric and pepper and make paste, add black cumin seed and toast a few minutes, then add onions, shallots, celery, carrots, ginger and garlic and cook a few minutes.
Step 3
Boil water to cook pasta. Add broth, tomato soup, water, beans and spices let cook a few minutes. Once pasta is cooked add it and potatoes to the soup, taste and adjust spices as needed. When potatoes are close to being cooked add the Bok Choy
Notes
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