A simple country-style soup. The shape of the pasta and the beans compliment one another beautifully.
Chickpeas, beans and pasta unite to give you everything you need, when you are skipping meat and dairy foods.
Enjoy.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4
- Difficulty Level Easy
Ingredients
- 1 onion
- 1 carrot
- 1 celery sticks
- 2 tbsp olive oil
- 200 g cooked chick-peas, drained200 гр. сварен нахут
- 100 g cooked beans – red or white
- 100 g tomato sauce
- 100 ml water
- 4 cups vegetable stock
- 1 rosemary spring, optional
- 100 g pasta of any shape
- Finely grated Parmesan cheese, optional
- 1 tsp salt
- ½ tsp grated black pepper
Nutrition Info
-
290 Calories per serving
Instructions
- Chop the onion, carrots and celery finely.
- Heat the oil in a large saucepan. Add the chopped vegetable mixture and cook over a low heat, stirring frequently for 5 minutes.
- Add the chick-peas and beans. Stir well to mix. Cook for 5 minutes. Stir in the tomato sauce and 100 ml. water. Cook for 5 minutes.
- Add half the stock, rosemary, salt and pepper. Bring to the boil. Cover, then simmer gently for 30 minutes.
- Pour in the remaining stock. Add the pasta and bring to the boil. Lower the heat and simmer frequently until the pasta is cooked (according to the packet instructions).
- Taste and adjust to taste. Remove the rosemary spring.
- Serve the soup hot in warmed bowls topped with grated Parmesan.
- Servings : 4
- Ready in : 50 Minutes
- Course : Appetizers, Main courses
- Recipe Type : 90 day diet, Finger foods
- Ingredient : Carrots, Celery sticks, Chickpeas, Ground black pepper, Macaroni, Olive oil, Onion, Parmesan cheese, Red beans, Rosemary dry, Salt, Tomato puree, Vegetable broth, паста
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