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Recipe submitted by miacody on June 18th, 2007

Delicious thick soup, you can make it from scratch, just right for cold nights. It tastes even better the day after making it. (That is if you can stop your husband from eatting it all that night lol)

Prep time:   20 minutes
Cook time:   1 minutes
Servings:   4-6 people

Ingredients:
1 Chopped red onion
2 tbsp crushed garlic
Can seasoned tomatoes
Can red kidney beans (drained)
Can chickpeas (drained)
1L vegetable stock
1 cup of short pasta eg Penne, spirals
1/2 tsp dry thyme
1tsp salt
black pepper to taste
pesto

Directions:
Cook the onion till soft add garlic. Add canned tomatoes, drained beans, thyme and the stock. Heat until boiling, then add pasta. Boil gently until the pasta is cooked. Add salt and black pepper to taste.
Serve topped with a spoonful of pesto and crusty bread on the side.

Average Rating:   (0 votes)

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