1 cup dried white or red kidney beans, picked over (I used a 16 oz. can of light red kidney beans, and skipped step 1 and the last part of step 2)
4 cups water
3 1/2 cups vegetable broth
One 16-ounce can whole tomatoes in juice, undrained (I used a 14.5 oz. can of diced tomatoes)
1 medium russet potato, peeled and chopped
3 medium onions, coarsely chopped
3 medium carrots, peeled and thinly sliced
4 oz. fresh green beans, cut into 1-inch lengths (1 cup)
1 cup uncooked elbow macaroni or small pasta shells
1 medium zucchini, quartered lengthwise, then cut crosswise into 1/4-inch thick slices
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Basil, to taste
1 clove garlic
Step 1
- Put the beans in a 2- to 3-quart saucepan (or the pot you will cook the soup in) and add water to cover by about 3 inches. Bring to a boil over high heat and boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 to 2 hours. Drain and rinse.
Step 2
- In a large pot, combine the beans, 4 cups water, and broth. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the beans are tender, about 55 minutes.
Step 3
- Drain the juice from the canned tomatoes into the pot. Chop the tomatoes and add to the pot along with the potato, onions, carrots, and green beans. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 10 minutes.
Step 4
- Add the macaroni, zucchini, salt and pepper. Return to a boil, reduce heat to low, and simmer for 10 minutes. Add the basil and garlic.
- Enjoy!
From:
The Big Book of Vegetarian By: Kathy Farrell-Kingsley (modified a little) ;-)
Plant Based Recipes
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