vegan mixed bean and pasta soup

[Guest guest]

* Exported from MasterCook *

 

Mixed Beans and Pasta Soup

 

Recipe By :Kurumi Hayter

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra virgin olive oil

1 medium onion

2 garlic cloves -- chopped

1 zucchini -- chopped

1/2 teaspoon chili powder

1 teaspoon ground coriander

1/4 cup canned red kidney beans

1/4 cup cooked soybeans -- (canned or frozen)

1/4 cup cooked flageolet beans

5 cups ready-to-serve vegetable broth -- (or your choice)

salt and black pepper

1 tomato -- peeled, chopped

1/2 cup rotelle -- or similar pasta

chopped fresh cilantro leaves

basil leaves -- for garnish

 

1. Heat the oil in a pan. Add the onion, garlic, zucchini and saute for 3

minutes or until softened.

 

2. Add the chili powder, coriander, beans and broth. Season with salt and

pepper, then simmer for 30 minutes, covered.

 

3. Add the tomato, pasta and cilantro and simmer for 10 minutes.

 

4. Serve, garnished with basil.

 

[ROTELLE. Corkscrew or spiral shaped pasta, about 1-1/2-inches long. Other

Names: Twirls, Curly-Roni, Rotini]

 

Description:

" Flageolet, mature soybeans and red kidney and a clear broth "

Source:

" Soy for Health Cookbook "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 187 Calories; 10g Fat (43.9% calories

from fat); 6g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

1314mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 945 0 0 0 0 0 0