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Categories:
vegetable stock celery carrot chickpeas red kidney beans Pasta onion garlic tomatoes spinach basil oregano parsley salt
Viewed: 34 - Published at: 5 months agoIngredients
- 4 cup vegetable stock
- 2 celery stalks chopped
- 1 carrot chopped
- 1/2 cup chickpeas
- 1/2 cup red kidney beans (or other bean)
- 1/2 cup pasta (small shapes)
- 1 onion chopped
- 4 clove garlic minced
- 1 can diced tomatoes
- 1 spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 salt and pepper to taste
Method
- In a pot Sautee onion, and garlic until translucent
- Add your dried herbs and chopped celery and carrots.
- Cook 2 min
- Add canned diced tomatoes and vegetable stock and salt and pepper to taste.
- Bring to boil (to cook out the tomatoes a bit)
- Add your beans,chickpeas and pasta.
- Let simmer on medium low until pasta is cooked
- Place some spinach at the bottom of your bowl and serve soup on top of spinach.
- Spinach will wilt with heat of the soup :)
