¼ cup olive oil
1 large onion, diced
4 cloves garlic, peeled and sliced
3 tablespoons chopped fresh thyme
½ medium carrot, shredded
2 (28-ounce) cans whole tomatoes with no added salt
1 box (13-16 oz) whole-grain medium shells or other whole grain pasta
6 tablespoons extra virgin olive oil, divided
6 cloves garlic, peeled and thinly sliced
1 medium red onion, chopped
1 teaspoon red chili pepper ﬂakes
¼ cup chopped fresh parsley
2 cups chopped collard greens
1 (14-ounce) can borlotti beans, drained and rinsed
1½ cup low-sodium vegetable stock
½ cup tomato sauce (recipe above)
- In a 3-quart saucepan, heat olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
- Add thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
- Add the tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer until the sauce is as thick as hot cereal, about 30 minutes. Season with salt to taste.
This sauce can be refrigerated for up to 1 week or frozen for up to 6 months.
- In a large pot, cook the pasta 2 minutes less than the package directions. Drain the pasta and set it aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the garlic and onion until the onions are translucent, about 7 to 8 minutes.
- Add the red chili pepper ﬂakes, parsley, and collard greens, cover and cook until completely cooked down, about 10 minutes.
- Add beans, vegetable stock, and tomato sauce. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add pasta to the soup and stir well to combine. Simmer for 10 minutes.
- Season with salt and pepper to taste. Drizzle 1 tablespoon extra virgin olive oil over the top of each serving of soup. The soup can be served hot or cold.
Recipe and photo courtesy of Barilla.
Saturated Fat: 3g