SERVING SIZE – 3

INGREDIENTS:

• Penne Pasta – 1 cup
• Vegetable stock – 2 cups
• Onion [M] – 1 number
• Garlic (finely chopped) – 1 tsp
• Tomato puree – 1 cup
• Zucchini [Medium] – 1 number
• Yellow Squash – 1 number
• Carrot [Medium] – 1 number
• Celery – 1 cup (chopped)
• Basil leaves – few sprigs
• Red kidney beans – ¼ cup (cooked)
• Chick peas – ¼ cup (cooked)
• Crush Black pepper – to taste
• Italian seasoning – to taste
• Red chili powder (optional) – 2 pinches
• Spring onion – for garnishing
• Olive oil – 3 tbsp
• Salt – to taste

PREPARATION:

• Cook the penne pasta separate as per the instruction in the box (i.e. 8-10 min in boiling water).
• Soak the chick peas and red kidney beans overnight and cook it in the pressure cooker and keep it aside.
• Take a large pan and heat the oil. Add the chopped onion and when it is translucent, add the chopped garlic and sauté until raw smell is gone.
• Add the tomato puree and cook it until raw smell is gone. Then add the red chili powder and pepper powder and mix it well.
• Add the chopped veggies, few basil leaves and salt and mix it well. Add the vegetable stock and some water to mix it well. Cover it with lid.
• Bring to boil and reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
• And add the cooked pasta, chick peas, red kidney beans and Italian seasoning. Mix it well. Cook all together for last 5 minutes. Now you can adjust the salt and pepper according to your taste.
• The consistency should be not too watery or too thick. It should be in the medium.
• Garnish it with spring onion and some basil leaves.
• Serve it hot with toasted bread.

Note:

• You can use any kind of pasta variety (Macaroni, Ditalini etc…)
• Instead of fresh basil you can use dry basil as well.
• Add the cooked beans and chick pea’s water while boiling the soup.
• You can use any bean variety (eg: – Cannellini beans/White beans etc…)
• Canned beans are also fine.

SERVING SIZE – 2

INGREDIENTS:

• Spaghetti – 1 fistful
• Tomato paste – 2 tbsp.
• Onion – 1 medium (chopped)
• Garlic – 4 cloves
• Basil leaves – few / to taste
• Red chili flakes – 1 tsp. / to taste
• Carrot – 1 medium (chopped into small cubes)
• Italian seasoning – 1 tsp. / to taste
• Salt – to taste
• Olive Oil – 3 tbsp.
• Tomato chili sauce (optional) – 2 tbsp. / to taste

PREPARATION:

• Take a Pot and cook the Spaghetti in boiling water for 10 min. For further soft texture, cook for additional 2 min. Drain the pasta and keep it aside. Keep some pasta water as well.
• Cook the carrot separate and keep it aside.
• Heat the pan, add Olive Oil. Add the chopped onion and sauté it. When it is translucent color, add the chopped garlic and chili flakes and mix it well. Cook until the raw smell is gone.
• Add the tomato paste and sauté it well. Add the cooked carrot + little water and basil leaves. Give it a stir.
• Add the cooked pasta, Tomato chili sauce and Italian seasoning. Mix it well. If it is dry add some pasta water and mix it well.
• Serve it hot with some steamed veggies.

Note:

• Instead of tomato paste you can use chopped tomatoes / canned tomatoes / pasta sauce as well.
• Instead of fresh basil you can use dry basil as well.
• You can add the Basil leaves at the end as well.