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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Easy to put together, easy to eat! Just serve with a loaf of crusty bread, and a sprinkle of parmesan cheese, and you have a winner! You can substitute fresh tomatoes for the canned. Ingredients:
2 tablespoons olive oil |
2 cups chopped onions |
5 medium minced garlic cloves |
1 teaspoon salt |
2 stalks sliced celery |
2 medium sliced carrots |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 medium diced bell pepper |
1 medium sliced zucchini |
1 cup diced eggplant |
3 cups water |
1 (14 ounce) can tomato sauce |
1 (15 1/2 ounce) can kidney beans, drained and rinsed |
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed |
1 cup pasta (shells or bows) |
1 (15 ounce) can chopped tomatoes |
Directions:
1. Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
2. Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
3. Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
4. Add beans and simmer for five minutes.
5. Add the pasta and cook until tender (check the pasta package for the time required).
6. Add the tomatoes and heat through.
7. You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!
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