Nick’s Italian Pasta and Bean Soup

or as my bro calls it, The Chunkey Pandey Soup… lol

This soup is quick, healthy, hearty, and easy to make. AND delicious! It’s pretty much a meal on it’s own 🙂 The moment I saw it on Macheesmo I knew I had to try it one of these days. I am trying to eat healthy more often and this one is definitely a keeper!

3 small Onions or 1 large onion

1 Large Carrot

1 Green Pepper/Capsicum

4 Medium Sized Tomatoes

1/2 cup Tomato Paste (Or Ketchup)

1/2 cup soaked and steamed Beans of choice (I used pressure cooked White Beans)

A handful of Spinach Leaves (I did not use any)

1 teaspoon minced Garlic

4 cups Vegetable Stock (You can use water + 1 vegetable cube, or water by itself)

1 cup Water

1 Bayleaf

1 teaspoon Cayenne Pepper (Optional)

Salt and Pepper to taste

Dried Italian Herbs (I used Oregano and Thyme)

Parmesan Cheese for garnish (I did not use any)

2 tbsp Olive Oil

Roughly dice the Onions, Carrots and Green Peppers almost the same size. Coarsely grind the Tomatoes + Tomato Paste/Ketchup. I used this because honestly the Tomatoes out here are quite tasteless and sometimes the canned stuff is way better.

Heat Olive Oil + Garlic in a large skillet. I add the Garlic to the Oil before it gets too hot so it prevents itself from burning. When the Garlic starts to sizzle, add the Onions, Carrots and Green Peppers. Sauté them on medium high for about 5 minutes till the vegetables get soft. Then add in the Bay leaf, Vegetable Stock, Tomatoes and 1 cup water. Bring it to a simmer.

Throw in the beans and the Pasta, and cook on medium low for another 15 minutes till the pasta is cooked. Then add in the Spinach Leaves, and give it a quick stir, for 30 seconds or so. Then turn off the heat and serve with a garnish of grated Parmesan. I just served it plain, with no Garnishes. This one’s really, really good!!