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.