Ingredients

8-10 cups water or broth (chicken or vegetable)

1 540ml can mixed beans, rinsed and drained

1/2 bag Cookin’ Greens Athlete’s Mix

1 350 ml box whole wheat elbow macaroni (or any small cut)

1 carrot peeled, diced

3 cup cooked marinara sauce (homemade would be preferable)

3 tbsp EVOO

3 tbsp salt (if using water instead of broth adjust seasoning)

1 tsp red chili pepper flakes

parmesan cheese for sprinkling

 Method:

Place liquid into a large stock pot on high heat.  Add beans, Cookin’ Greens, carrots and salt bring to a boil.  Reduce heat to med. high (#5-7) cook for 5-10min.  Add pasta and oil continue cooking (5 min) until pasta is almost cooked.  Add tomato sauce and chili flakes continue cooking until pasta is completely cooked, stir often to prevent pasta from sticking to the bottom of the pot. Taste for seasoning.

Ladle into bowls and sprinkle with parmesan cheese.

Serves 8-10 generous portions.

Enjoy with love!

Recipe submitted by Marisa Raponi Tasty Delights