1 quart water
2 cups beef broth
1 (28 Ounce) can diced or crushed tomatoes
1 (15 Ounce) can tomato sauce
2 large carrots, peeled and sliced
1 tablespoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon pepper
¼ teaspoon garlic powder
sea salt to taste
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 cups frozen green beans
1 ¼ cup KAMUT® Khorasan elbows (or whole grain pasta of choice)
Parmigiano-Reggiano cheese, grated, for garnish
- In a large pot combine water, broth, tomatoes, tomato sauce, carrots, parsley, basil, oregano, pepper, garlic powder. Bring to a boil. Cover, simmer over low heat about 20 minutes.
- Add garbanzo beans, kidney beans, and green beans. Return to a boil. Add Kamut pasta. Cook 10 minutes or until pasta is tender.
- Garnish with Parmigiano-Reggiano cheese.
Recipe and photo courtesy of the Kamut Association.