- 1
Ingredients
- 2 T olive oil
- ■ 1 large onion, chopped
- ■ 1 cup sliced celery
- ■ 1/2 cup chopped carrots
- ■ 1 T minced garlic
- ■ 1 tsp. Italian Herb Blend ■ 2-3 tsp.
- Spike Seasoning (Or substitute any type of all-purpose seasoning blend that you like.)
- ■ 1/2 tsp. ground fennel
- ■ 1/2 tsp. red pepper flakes
- ■ 2 cans (15 oz.) red beans, rinsed and drained
- ■ 3 cans (14 oz.) vegetable broth
- ■ 8 oz. can tomato sauce
- ■ salt and fresh ground black pepper to taste
- ■ several pieces Parmesan rind (optional, but does add wonderful flavor to the soup)
- ■ 1/2 cup 100% Whole Wheat Orzo Pasta (could substitute any type of small whole wheat pasta, or use brown rice for gluten-free variation)
- ■ 2 T good quality balsamic vinegar
- ■ freshly grated Parmesan cheese for serving
Preparation
Step 1
Heat olive oil (either in the Ninja Cooker or in a pan on the stove) and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 minutes more, then add the minced garlic, Italian Herb Blend, Spike Seasoning, ground fennel, and red pepper flakes and cook about a minute more. (Transfer to the slow cooker if you're using a pan on the stove.)
While the vegetables are cooking, put the beans in a colander placed in the sink and rinse well with cold water, until no more foam appears. When vegetables are done, add the drained beans, vegetable broth, tomato sauce, salt, and fresh ground black pepper to the slow cooker (along with the Parmesan rinds if you have some) and cook on high for 3-4 hours (or on low for 6-7 hours.)
Add the orzo (or other small pasta shape) and cook about 40 minutes more. Remove Parmesan rinds and stir in the balsamic vinegar. Serve soup hot, with freshly grated Parmesan and chopped fresh parsley to add at the table.