August 18, 2008

Pasta and Bean Soup

The 15-Minute Vegetarian Gourmet

I used to make this all the time when I was in high school. I called it Happy Soup because it is so colorful and cheerful looking.

1/2 C elbows or other small pasta
2 t oil
1 medium onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
3 C water or vegetable stock
6-oz. can tomato paste
16-oz. can chick peas, drained and rinsed
16-oz. can kidney beans, drained and rinsed
3/4 t pepper
1/2 t summer savory (or not)
1/2 t thyme leaves
dash of cayenne pepper

Cook pasta until al dente.

Heat oil in a large pot. Stir in onion, garlic, and pepper; saute until tender. Stir in remaining ingredients except pasta. Cover and cook 10 minutes.

Drain pasta and add to soup.

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