Ingredients
1 Medium Onions finely chopped
1 Medium Green Bell Pepper finely chopped
½ Medium Red Bell Pepper finely chopped
1 Medium Tomato
2 tbsp of Tomato Puree
Any vegetables you like - Zucchini, Broccoli, Corn, Carrots
½ tbsp ginger finely chopped
2 garlic cloves finely chopped
1 bay leaf
½ Cup Garbanzo Bean
½ Cup cooked Whole Wheat Elbow Macaroni
2 ½ - 3 Cups Fat Free low sodium Vegetable broth (I buy this from Trader Joes. I LOVE shopping from TJs).
Fresh or Dried Basil & Oregano
Red Crushed Chilies,
Paprika,
Garlic salt with parsley (Or you can use plain salt)
2-3 tbsp grated parmesan cheese
Cooking Time - 20-25 mins
Serves - 3-4.
Heat some oil in Pan and add 1 Bay leaf.
Add Chopped Ginger, Garlic
Add Onions & sauté them for about a min & add some salt. Salt helps removing moisture from Onions.
Add the chopped bell peppers. Cook them for another 1 min.
Add any other vegetables you like depending upon their cooking time.
Add Garbanzo beans & let it cook for another min.
Add Tomato & cook till almost tender.
Add Tomato Puree & cook till you see oil starts to separate (approx for 2-3 mins)
Add all the spices like Basil, Oregano, Red Chilies, Paprika, Garlic Salt and Salt
Add Vegetable Broth & let it simmer for about 3-5 mins
Add cooked Elbow Macaroni & let it cook in the liquid for another few mins.
Put 2 tbsp of grated Parmesan Cheese in the soup to get a little creamy texture.
Serve with some grated parmesan cheese on top.
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April 9th, 2008 at
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