Vegetarian Pasta And Bean Dinner Soup Recipe

About this recipe

A hearty and comforting vegetarian pasta and bean soup, perfect for dinner. Packed with fresh vegetables, tender beans, and ditalini pasta, this dish is both nutritious and satisfying.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 250 g Zucchini Yellow
• 125 g Red Bell Pepper
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 50 g Basil
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. In a 4-quart saucepan, heat 1 tablespoon olive oil over medium-high heat. Add 1 cup diced onion, 1/2 cup diced celery, and 2 minced garlic cloves. Sauté until the onions are translucent, about 5 minutes.
2. 2. Add 4 diced tomatoes and cook, stirring constantly, for 2 minutes. Then, add 6 ounces of uncooked white kidney beans and 4 cups of water. Bring the mixture to a boil.
3. 3. Reduce the heat to medium, cover, and cook until the beans are tender, about 25 minutes.
4. 4. Stir in 1 cup diced zucchini and 1/2 cup diced red bell pepper. Cover and cook until the vegetables are tender, about 15 minutes.
5. 5. Add 1 1/2 ounces of ditalini pasta, 1 tablespoon chopped fresh basil, 1 teaspoon salt, and stir well. Cover and cook until the pasta is just al dente, about 8 minutes.
6. 6. Serve the soup hot, garnished with 2 ounces of grated Romano cheese, divided evenly among the servings.