Kidney Bean Pasta Soup
Soups have the power to comfort. When the weather turns brisk there is nothing cozier than a big bowl of soup made with the season’s harvest.A piping hot bowl of soup filled with goodness satisfies my soul.In fact mostly dinner at our place is a filling low calorie soup with a salad.It satisfies bot
Servings Prep Time
4serving 15minutes
Cook Time
30minutes
Servings Prep Time
4serving 15minutes
Cook Time
30minutes
Ingredients
  • 1Cup kidney beanscooked .
  • 1cup rigatoni pastapenne or cooked al dente .
  • 1 carrotbig sliced thin diagonally .
  • 1 1 potato” peeled and cut into cubes .
  • 1cup green beanssliced .
  • 1/2cup red peppergreen or chopped .
  • 2 – 3tbsps olive oil.
  • 1pinch hing or asofoetida .
  • 1pinch cayennetiny .
  • 1/2tsp fennelground .
  • 1tsp basildried or fresh minced .
  • 1tsp thymedried or fresh minced .
  • 1/2tsp marjoramdried or fresh minced .
  • basil tomato saucespicy or zesty
  • to taste salt.
  • 4 – 6cups water.
  • 1tbsp cheesegrated (optional)
Instructions
  1. Cook the pasta in salted water,drain ,rinse with cold water and keep aside.
  2. Heat the oil in a pan,add hing or asofoetida then the veggies and saute for 5 mins on med/high heat.
  3. Add the herbs and spices and saute briefly.
  4. Add the cooked kidney beans to the veggies.If using tinned beans then drain and rinse them,then add to the veggies.
  5. Bring to boil and cover and simmer the veggie and beans.
  6. Then add the tomato sauce and the cooked pasta and as much more water as you like.Cook for 5-10 mins more.
  7. Serve hot with grated cheese on top.
  8. If you are using a slow cooker or crockpot put everything in the pot including the tomato sauce,add 4 cups boiling water,cover and simmer until veggies are tender i.e 1-2 hours.When the veggies are tender add pasta ,tomato sauce and salt and simmer for 15-20 mins more.
  9. Enjoy!!
Recipe Notes