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Low-Fat Pasta and Bean Soup

Low-Fat Pasta and Bean Soup

Ingredients
 

  • 2 cups water
  • 1 vegetable boullion cube
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dried bazil
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1 small zucchini, sliced (or orhter vegetable, like squash or corn)
  • 1 15 oz. can cooked beans (pink, kidney, pinto, etc.)
  • 1 16 oz. can tomatoes (diced or stewed)
  • 1 cup uncooked pasta (elbow, spirals, etc.)
 
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Preparation
 



Bring water and boullion cube to boil, then add onion, garlic, spices,
carrot, celery and zucchini. Simmer until vegetables are tender, about
10-15 minutes. Add canned tomatos and beans. Bring to a low boil.
Add pasta. Cook until pasta is done, about 8 minutes. Serve hot!


Total preparation time: about 30 minutes.







 

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