Vegetarian Recipes


Quick Pasta and Bean Soup

1 cup uncooked ditalaini (tiny, tube-shaped pasta

1 tablespoon olive oil

1 small zucchini, cut into 1/2 inch or smaller dice

2 cloves garlic

2 1-pound cans cannellini (great northern beans)

14-ounce can crushed or pureed tomatoes

1 tsp paprika

1/2 teaspoon Italian herb seasoning blend, or more to taste

2 Tablespoons finely chopped fresh parsley

salt and freshly ground pepper , to taste

1. Bring water to a boil in a medium-sized saucepan.  Cook the ditalini until al dente, then drain.

2.  In the meantime, heat the oil in a soupot.  Add the zucchini and garlic and cook over moderate heat, incovred, about 2 minutes.

3.  Add the remaining ingredients except the parsley, along with 3 cups of water.  Turn up the heat and bring the soup to a simmer, then turn the heat back to moderate and simmer the soup gently but steadily for 10 minutes, covered.

4.  Whe  the pasta is done, drain it and add it to the soup along with the parsley.  Adjust the consistency with more water if the soup is too dense. Season to taste with salt and pepper, remove the soup from the heat and serve.

Variation: Replace one of the cans of canellini with a can of chickpeas.

Calories 238  

Carbs: 41 grams

Total fat: 3 g       Cholesterol: 0 g 

 Protein: 11 g       Sodium: 296 mg.

Cookbook: Vegetarian Express by Lillian Kayate    c-1995


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