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Campfire Vegetable Bean Pasta Soup

chef.expert's picture
Ingredients
  Non stick olive oil cooking spray 1
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Canned fat free reduced sodium chicken broth 29 Ounce (2 Cans, 14 1/2 Ounces Each)
  Canned garbanzo beans 15 Ounce, drained and rinsed (1 Can, Chickpeas)
  Canned red kidney beans 15 Ounce, drained and rinsed (1 Can)
  Curry powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Small pasta shells 3⁄4 Cup (12 tbs)
  Sliced zucchini 1 Cup (16 tbs) (Half Moon Shaped Slices)
  Couscous 1⁄4 Cup (4 tbs)
  Frozen chopped spinach/6 ounces fresh spinach, stemmed, washed, dried and shredded 5 Ounce, thawed and squeezed dry (Half Of 10 Ounce Package)
  Lemon juice 2 Tablespoon
Directions

1. Coat large Dutch oven with cooking spray. Heat over medium-high heat. Add onion and garlic. Cook, stirring, 2 minutes. Add splash of chicken broth as needed to prevent onion from sticking or browning.
2. To Dutch oven add beans, curry powder, salt, remaining chicken broth, and water. Bring to boil. Add carrots. Lower heat and simmer 5 minutes. Add pasta. Simmer 5 more minutes.
3. Add zucchini, couscous, and spinach. Simmer, stirring occasionally, 5 more minutes or until couscous and pasta are tender.
4 Stir in lemon juice. Adjust salt to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Bean
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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