| 12 | 60 | 1033 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 7 |
| 1 tsp | Extra virgin olive oil |
| 1 3/4 medium | Yellow onion (finely chopped) |
| 1 3/4 medium | Carrots (peeled, chopped) |
| 4 clove(s) | Garlic (minced) |
| 1 3/4 tbsp | Italian herb seasoning |
| 1 3/4 tsp | Sea Salt |
| 1/2 cup | Tomato paste, canned |
| 6 cup | Diced tomatoes, canned |
| 7 cup | Vegetable stock/broth |
| 15 can(s) (15 oz) | Red kidney beans, canned, drained |
| 1 3/4 cup | Green/yellow string beans, frozen (chopped) |
| 2 cup | Chickpea Fusilli (any type of chickpea pasta) |
Heat the oil in a large pot over medium heat. Cook the onion for 3 to 5 minutes or until softened. Add the carrot, garlic, Italian seasoning, and salt and stir to combine. Cook for 2 to 3 minutes more. Stir in the tomato paste and continue to cook for another minute.
Add the diced tomatoes, vegetable broth, and kidney beans and stir until combined.
Add the green beans. Bring to a gentle boil and continue to cook for 30 to 35 minutes or
until the vegetables are tender. Season with additional salt if needed.
Meanwhile, cook the pasta according to the package directions. Drain, rinse well, and set aside.
To serve, divide the soup between bowls and stir in the cooked pasta. Enjoy!
Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size: One serving is approximately 2 cups of soup.
Grain-Free: Omit the pasta or use chickpea pasta instead.
Additional Toppings: Fresh herbs, red pepper flakes, nutritional yeast, parmesan cheese, or fresh ground pepper.
More Flavor: Add or substitute potato, zucchini, swiss chard, celery, bell pepper, peas, corn kernels, kale, or spinach.
Consistency: Make sure the vegetables are chopped to be approximately the same time for even cooking. Add more broth to thin the soup as needed.
| Grain | 0.3 |
| Meat Alternative | 6.2 |
| Vegetables | 8.5 |
