Super healthy bean and veggie soup Recipe

Name: Super healthy bean and veggie soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cup vegetable stock; 2 celery stalks chopped; 1 carrot chopped; 1/2 cup chickpeas; 1/2 cup red kidney beans (or other bean); 1/2 cup pasta (small shapes); 1 onion chopped; 4 clove garlic minced; 1 can diced tomatoes; 1 spinach; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried parsley; 1 salt and pepper to taste

Servings: persons

4 cup vegetable stock
2 celery stalks chopped
1 carrot chopped
1/2 cup chickpeas
1/2 cup red kidney beans (or other bean)
1/2 cup pasta (small shapes)
1 onion chopped
4 clove garlic minced
1 can diced tomatoes
1 spinach
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 salt and pepper to taste

1
In a pot Sautee onion, and garlic until translucent
2
Add your dried herbs and chopped celery and carrots.
3
Cook 2 min
4
Add canned diced tomatoes and vegetable stock and salt and pepper to taste.
5
Bring to boil (to cook out the tomatoes a bit)
6
Add your beans,chickpeas and pasta.
7
Let simmer on medium low until pasta is cooked
8
Place some spinach at the bottom of your bowl and serve soup on top of spinach.
9
Spinach will wilt with heat of the soup :)

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cup vegetable stock, 2 celery stalks chopped, 1 carrot chopped, 1/2 cup chickpeas, and more.

Yes, Super healthy bean and veggie soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Super healthy bean and veggie soup

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