Serving size :4
Cooking time 15 mins.
Total Preparation time : 45- 60 mins
Ingredients : Total Preparation time : 45- 60 mins
1/4 cup pre soaked and boiled kidney beans
1/4 cup pre soaked and boiled black eyed peas
1 cup boiled tri color rotini pasta
Method:
Heat butter in a stock pot, add the garlic and onion and sauté. Add the celery, zucchini and carrots with salt and black pepper and sauté for 1 min. Now add the veg stock and tomato purée and bring it to a boil. Add the boiled kidney beans and black eyed peas along with the pasta, the fresh parsley, basil, thyme and oregano and add more water/ stock if needed. Simmer for another 2 mins. Serve hot topped with grated cheese and fresh herbs.
1 cup boiled tri color rotini pasta
3-4 cups home made veg stock
1 tbspn tomato purée
1 zucchini chopped into cubes
3-4 baby carrots finely chopped
1/2 finely chopped med sized white onion
1 stalk of celery chopped
3 cloves garlic finely chopped
1/4 cup finely chopped fresh parsley leaves
1 tspn finely chopped fresh basil leaves.
1 tspn black pepper powder
Salt to taste
1 tbspn butter
1 tspn olive oil
1/2 tspn oregano and thyme
Method:
Heat butter in a stock pot, add the garlic and onion and sauté. Add the celery, zucchini and carrots with salt and black pepper and sauté for 1 min. Now add the veg stock and tomato purée and bring it to a boil. Add the boiled kidney beans and black eyed peas along with the pasta, the fresh parsley, basil, thyme and oregano and add more water/ stock if needed. Simmer for another 2 mins. Serve hot topped with grated cheese and fresh herbs.
