All you need for this nourishing soup are a few ingredients. There´s nothing better than a warm bowl of soup for lunch. 🙂
Ingredients:
- Handfull of (frozen) cut green beans
- 1 Zucchini, diced
- Baby spinach leaves
- (Italian) herbs, or whatever herbs you like
- 500g Tomato passata (or tomato juice)
- 400g Chickpeas (in a can)
- 1 red Onion, diced
- 2 tbs Olive oil
- 2 Cups of pasta spirals
- 3 L Water
- 1 tsp Salt
What you have to do:
- Place oil, chickpeas, passata, green beans, and the diced zucchini in a saucepan and add 1,5 L of water.
- Cover the saucepan with a lid and let it cook for ~1 hour or until the zucchini is tender.
- After half an hour, add the baby spinach leaves.
- Cook the pasta in a separate saucepan by adding 2 cups of pasta spirals, 1,5 L water and 1 teaspoon of salt.
- When the pasta is tender, add it to the other saucepan and stir until everything is mixed.
- Now, you can add the herbs, stir again and let it simmer for 5 minutes.
- Serve the soup topped with some fresh baby spinach leaves.
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