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Categories:
olive oil onion garlic stalks celery carrots vegetable stock tomatoes fresh basil Pasta vegetable fresh Green garbonzo beans Chickpeas kidney beans salt
Viewed: 60 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil ; for the pan
- 1/2 onion ; diced
- 2 cloves garlic ; minced
- 2 stalks celery ; diced
- 2 medium carrots ; diced
- 3 cups vegetable stock
- 1 can tomatoes ; diced
- 1/2 cup fresh basil
- 1 cup pasta ; any small size, eg Conchiglie, shells
- 1 cup vegetable fresh Green, ;, snap peas or green beans
- 1 can garbonzo beans Chickpeas;, do not drain
- 1 can kidney beans ;, do not drain
- 1 salt and pepper; to taste
Method
- Heat the oil on medium heat and add the onions until translucent.
- Add the celery, carrots and saute until soft (about 5 minutes). Add the garlic and continue to saute for another minute.
- Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer.
- Add the basil and pasta and cook for 10 minutes.
- Add your green veggie and the beans (including the liquid from the cans). Cook on low for another 20-30 minutes. Add salt and pepper to taste.
