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Low-Fat Pasta and Bean Soup |
Ingredients (use vegan versions):
- 2 cups water
- 1 vegetable boullion cube
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried bazil
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 small zucchini, sliced (or orhter vegetable, like squash or corn)
- 1 15 oz. can cooked beans (pink, kidney, pinto, etc.)
- 1 16 oz. can tomatoes (diced or stewed)
- 1 cup uncooked pasta (elbow, spirals, etc.)
Directions:
Bring water and boullion cube to boil, then add onion, garlic, spices,
carrot, celery and zucchini. Simmer until vegetables are tender, about
10-15 minutes. Add canned tomatos and beans. Bring to a low boil.
Add pasta. Cook until pasta is done, about 8 minutes. Serve hot!
Total preparation time: about 30 minutes.
Serves:
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