Tomato-vegetable-pasta Stoup

Name: Tomato-vegetable-pasta Stoup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams can chickpeas; 794 grams can crushed tomatoes; 2 carrots, peeled and grated; 4 ribs celery, chopped; 946 milliliters vegetable or chicken stock; 2 Tbsps extra virgin olive oil (EVOO); 1 bay leaf, fresh or dried; 1 onion, chopped; 59 milliliters store-bought pesto sauce, available in the refrigerated case at the grocery store; 2 roasted red peppers, chopped; 4 servings Salt and pepper; 227 grams whole wheat penne pasta; 1 zucchini, grated with the large side of a box grater

You can never have too many main course recipes, so give Tomato-vegetable-pasta Stoup a try. This recipe serves 4. One serving contains 596 calories, 24g of protein, and 20g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have chickpeas, pesto sauce, roasted peppers, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.