SERVING SIZE â€“ 3
- Penne Pasta â€“ 1 cup
- Vegetable stock â€“ 2 cups
- Onion [M] â€“ 1 number
- Garlic (finely chopped) â€“ 1 tsp
- Tomato puree â€“ 1 cup
- Zucchini [Medium] â€“ 1 number
- Yellow Squash â€“ 1 number
- Carrot [Medium] â€“ 1 number
- Celery – 1 cup (chopped)
- Basil leaves â€“ few sprigs
- Red kidney beans â€“ Â¼ cup (cooked)
- Chick peas â€“ Â¼ cup (cooked)
- Crush Black pepper â€“ to taste
- Italian seasoning â€“ to taste
- Red chili powder (optional) â€“ 2 pinches
- Spring onion â€“ for garnishing
- Olive oil â€“ 3 tbsp
- Salt â€“ to taste
- 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 sautÃ© 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.
- 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 peaâ€™s water while boiling the soup.
- You can use any bean variety (eg: – Cannellini beans/White beans etc…)
- Canned beans are also fine.