Ingredients:

  • 2 cans garbanzo beans
  • 1 cup uncooked small macaroni or shells
  • 1 can chopped tomatoes
  • 3 tablespoon olive oil
  • 1 cup chopped onion
  • 4 cloves crushed garlic
  • 1 cup chopped celery
  • 1 cup cubed carrot
  • 1 cup cubed zuchinni
  • 1 cup chopped green pepper
  • 1 medium potato cubed
  • 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon bazil
  • 1 tablespoon parsley
  • 5 cups water or vegatable stock

Directions:

In a large kettle, saute the garlic, onions, and green pepper in olive oil until soft.

Add carrots, celery, salt, oregano, black pepper, and basil. Mix well and cook covered over low heat for 10 minutes.

Add potato, zucchini, garbanzo beans in their juice, and 5 cups water or stock. Cover and simmer 15 minutes.

Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve.

10 minutes before serving add pasta and boil gently for 10 minutes. Top with parsley if you want.

Serves: 4

Preparation time: 45 m