Serves: 8 |
Prep Time: 10 minutes |
Cook Time: 30 minutes
Ingredients
- 1 cup Eden Vegetable Shells
or Eden Kamut Elbows
- 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 peas, fresh or frozen
- 4 cups water
- 15 ounces Eden Cannellini (White Kidney) Beans, do not drain
- 15 ounces Eden Garbanzo Beans, do not drain
- 1 cup Eden Crushed Tomatoes with Onion, Garlic & Basil
or any Eden Diced Tomatoes
- 1 cup organic tomatoes, diced
- 2/3 cup Eden Pizza Pasta Sauce
- 2 Tbsp Eden Shoyu Soy Sauce, or to taste
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 -
210 calories,
4 g fat (16% calories from fat),
10 g protein,
35 g carbohydrate,
8 g fiber,
0 mg cholesterol,
341 mg sodium
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