Serves: 8 |
Prep Time: 10 minutes |
Cook Time: 30 minutes
Ingredients
- 30 ounces Eden Pinto Beans, 2 cans, do not drain
- 15 ounces Eden Cannellini (White Kidney) Beans, do not drain
- 2 Tbsp Eden Extra Virgin Olive Oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup green bell pepper, diced
- 1 ear organic sweet corn, removed from cob
or 1/3 cup frozen organic sweet corn - 8 ounces organic tomatoes, diced
- 3 cup water
- 1/2 cup Eden Spaghetti Sauce, or Spaghett Sauce - No Salt
- 1/2 cup Eden Vegetable Alphabets
- 1 tsp dried parsley
or 2 Tablespoon fresh minced parsley - 1/8 tsp Eden Black Pepper, or to taste
- 1/2 tsp Eden Dried Basil
- 1/2 tsp Eden Dried Oregano
- 1/2 tsp Eden Sea Salt
- 2 tsp Eden Shoyu Soy Sauce
Directions
Heat the oil in a large soup pot and sauté the garlic and onions for 2 to 3 minutes. Add the beans, tomatoes, spaghetti sauce, water and sea salt. Cover and bring to a boil. Reduce the flame and simmer 10 minutes. Add the corn, peppers, parsley, ground pepper, basil and oregano. Cover and simmer another 5 to 7 minutes. Remove the cover and stir in the pasta and shoyu. Cook, uncovered for 5 to 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Serve.
Nutritional Information
Per serving - 226 calories, 5 g fat (19% calories from fat), 11 g protein, 36 g carbohydrate, 10 g fiber, 0 mg cholesterol, 282 mg sodium