Kidney Bean & Garbanzo Minestrone Soup
Serves 8 | Prep Time 10 minutes | Cook Time 30 minutes
Ingredients
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• 1 cup Eden Kamut & Buckwheat Rigatoni
Eden Kamut Elbows or Eden Spelt & Buckwheat Gemelli
• 1 Tbsp Eden Extra Virgin Olive Oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, diced
• 2/3 cup carrots, diced
• 3/4 cup organic potatoes, diced
• 1/2 cup green beans, remove ends, sliced 1 inch long
• 4 cups water
• 1 cup Eden Kidney Beans, do not drain
• 1 cup Eden Garbanzo Beans, do not drain
• 14 ounces Eden Crushed Tomatoes
• 2/3 cup Eden Pizza Pasta Sauce
• 2 Tbsp Eden Shoyu Soy Sauce
• 1 cup diced tomatoes
• 1/2 tsp Eden Dried Basil
• 1/2 tsp Eden Dried Oregano
Directions
Cook pasta as package directs, rinse, drain, and set aside. Heat oil in a soup pot, and sauté the garlic and onions for 2 to 3 minutes. Add all ingredients except the shoyu and pasta. Cover, and bring to a boil. Reduce the flame to medium-low, and simmer for 20 minutes. Reduce the flame to low, and add the shoyu and cooked pasta. Simmer for 5 minutes more.
Nutritional Information
Per serving: 151 calories, 2g fat (15% calories from fat), 6g protein, 26g carbohydrate, 6g fiber, 0mg cholesterol, 480mg sodium