Low-Fat Pasta and Bean Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.
Ingredients (use vegan versions):
- 2 cups water
- 1 vegetable boullion cube
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried bazil
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 small zucchini, sliced (or orhter vegetable, like squash or corn)
- 1 15 oz. can cooked beans (pink, kidney, pinto, etc.)
- 1 16 oz. can tomatoes (diced or stewed)
- 1 cup uncooked pasta (elbow, spirals, etc.)
Directions:
Bring water and boullion cube to boil, then add onion, garlic, spices,
carrot, celery and zucchini. Simmer until vegetables are tender, about
10-15 minutes. Add canned tomatos and beans. Bring to a low boil.
Add pasta. Cook until pasta is done, about 8 minutes. Serve hot!
Total preparation time: about 30 minutes.
Serves:
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