You just know that if I'm cooking, it's gotta be a simple dish. Fast, easy, nutritious, filling, delicious, and excellent for this rainy weather we're having...! It's also pretty flexy -- add different vegetables (e.g., broccoli, green beans) or different beans -- use alphabet pasta instead, etc.
The crushed tomatoes give the soup more body, but feel free to use an equivalent amount of fresh, diced tomatoes instead.
45 minutes, tops, from prep to table.
Ingredients
- 4 cups vegetable stock (or 4 cups water with veggie bouillion added)
- 28 oz. can of crushed tomatoes (or stewed tomatoes)
- 1 can of garbanzo beans
- 1 can of white beans (or beans of your choice)
- 2 tbsp. Italian seasoning
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 cup of orzo (or shell pasta)
- salt and pepper to taste
Add stock, onions, carrots, celery, crushed tomatoes (not drained), and Italian seasoning to a pot and bring to a boil.
Once it comes to a boil, lower the temperature and simmer for about 10-15 minutes.
Add beans, chickpeas, and orzo and simmer for another 10-15 minutes, until veggies are tender and orzo is done.
Add salt and pepper to taste.
