Ingredients:
We used ingredients from our trip to the farmers market. Feel free to toss in what veggies you have.
1/4 cup 9°80° Wild Cilantro
3 tbsp 9°80° Charleston Hot
1 zucchini, diced
4 cups Chicken or Vegetable Broth
1 tbsp Olive Oil
1 cup kale, chopped and stems removed
1 yellow squash, diced
2 carrots, sliced
1 large tomato, diced
1 cup cooked elbow pasta
1 cup diced white or yellow onion
2 garlic cloves, minced
Garnish: Fresh cilantro and grated parmesan cheese
Directions:
Heat olive oil in a deep pot (with lid), add onion, garlic, and cook until onions are soft.
Add carrots and cook for 2 minutes. Add zucchini and summer squash and cook for 1 more minute.
Add rinsed beans, salt, tomatoes. Add 9°80° Wild Cilantro, stock, and pasta. Bring to boil and cook covered until pasta is tender.
Add in chopped kale and cook until just wilted (1-2 minute).
Ladle into serving bowls, garnish with cilantro and sprinkle some parmesan cheese. Serve and enjoy!