Pasta and Bean Soup

Name: Pasta and Bean Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams package frozen broccoli florets, thawed and chopped; 425 grams chickpeas (garbanzo beans), drained and rinsed; 1 clove garlic, lightly crushed; 473 milliliters low-sodium vegetable broth or chicken broth; 2 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 473 milliliters ditalini or small pasta shells; 283 grams package frozen peas; 710 milliliters tomato sauce

Pastan and Bean Soup might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 498 calories, 23g of protein, and 11g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 25 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up olive oil, peas, garlic, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain in a colander.

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Colander

Heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chickpeas. Bring to a boil, then cover, reduce heat and simmer gently for 10 minutes. Stir in pasta.

Ingredients you will need

Tomato Sauce