Hearty Zucchini-bean-pasta Soup Recipe

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HEARTY ZUCCHINI-BEAN-PASTA SOUP

Lori-Jo Wahl

By
@coolnana

I LOVE SOUP...

This is a delicious combination, very tasty.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

20 Min

Ingredients

cooking spray
1 c
onion, chopped
2 clove
garlic, chopped
2 -14 oz. can(s)
chicken broth
1-15 oz. can(s)
garbanzo beans, or chickpeas, drained & rinsed
1-15 oz. can(s)
red kidney beans, drained & rinsed
2 tsp
curry powder
1/4 tsp
salt
1 1/2 c
water
1 c
carrot, sliced
1/4 c
small pasta shells
1 1/2 c
zucchini, cut in half
1/4 c
couscous
1/2 pkg
of a 10 oz. frozen chopped spinach; thaw, squeezed dry
1 or 2 Tbsp
fresh lemon juice

**** YOU CAN USE FRESH SPINACH INSTEAD OF FROZEN.... USE 6 -OZS. FRESH SPINACH, STEAMED, WASHED, DRIED & CUT-UP.

Directions Step-By-Step

1
Coat large Dutch oven pan with cooking spray. Heat over medium-high heat. Add onion & garlic. Cook stirring, about 2 minutes.

Add a splash of chicken broth as needed to prevent onion & garlic from sticking
2
Add beans, curry powder, salt, remaining chicken broth & water. Bring to boil. Add carrots.

Lower heat & simmer 5 minutes. Add pasta, simmer 5 more minutes.
3
Add zucchini, couscous & spinach. Simmer, stirring occasionally, 5 more minutes or until couscous & pasta are tender.

Stir in lemon juice. Adjust salt amount to taste.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #beans, #vegetables