Directions

• ESTIMATED TIME: 15:00 MIN – Remove all liquid from lima beans. Cut ends off, wash zucchini then dice with skin on 1/4″. Wash and dice celery hearts 1/4″. Remove ends from green beans wash and dice 1/2″. Remove tops and peel carrots dice 1/4″. Remove ends from 1/2 beet peel and dice 1/4″. Peel garlic and dice small.
• ESTIMATED TIME: 18:00 MIN – Add olive oil to 5 to 6 quart heavy gauge pot, add carrots, garlic, celery, beets. Saute on low-medium heat for about 18-20 minutes stirring frequently. Add Red wine to cooked vegetables and continue cooking for 4 minutes. Increase heat to high and add chicken stock.
• ESTIMATED TIME: 20:00 MIN – Turn heat off; add chicken stock, green beans, zucchini, lima beans, thyme, black pepper, crushed red pepper and Heart Smart Original Sauce stir well. Turn heat on high bring all contents to a high simmer then reduce to a low simmer (adjust heat accordingly). Allow soup to simmer for about 20 minutes.
• ESTIMATED TIME: 2:00 MIN – Add pasta to soup, cook for one minute, remove from heat and serve. While vegetables are cooking, prepare pasta according to manufacturer’s instructions. For this recipe, do not add any salt. While pasta is draining, add approximately 1 teaspoon olive oil and mix to prevent sticking.