Lent Soup

Name: Lent Soup
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams beans (i use navy and kidney); 425 grams diced tomatoes, dont drain; 454 grams carrot, chopped into large pieces; 4 larges celery ribs, chopped into large pieces; 2 teaspoons dried basil (or herbs); 3 garlic cloves, rough chop (or more if youre garlic lovers like us! i use about 5); 2 larges onions, chopped into large pieces; 454 grams dry pasta (i use shells); 237 milliliters frozen peas; 2 teaspoons pepper (or to taste); 6 servings romano cheese, on top; 1 Tbsp salt (or to taste); 2 liters water

You can never have too many main course recipes, so give Lent Soup a try. This recipe makes 6 servings with 608 calories, 31g of protein, and 10g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of pasta, romano cheese, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes.