Pasta, Bean, and Vegetable Soup

Soup season is here! When I think of soup, I think of something that takes a long time to cook and has a ton of ingredients. But here is a quick and healthy soup to try with this fall weather! 

Pasta, Bean, and Vegetable Soup
Yields: 4-6 Servings

Ingredients:

• 1/2 c. Brown Lentils
• 1 Carrot, Diced
• 1 Celery Stick, Diced
• 1 Onion, Finely Chopped
• 1 Garlic Clove, Finley Chopped
• A Hefty Pinch of Crushed Red Peppers
• 6 1/4 c. Vegetable Stock
• 1 c. of Each; Canned Red Kidney Beans, Cannellini Beans, and Chickpeas (all rinsed and drained)
• 1 c. Whole Wheat Pasta (some sort of shape)

Directions:

Start by bringing 2 c. water and lentils to boil in a medium sauce pan. Then bring it down to a simmer for 15-20 minutes stirring occasionally. Once tender, transfer to a strainer and let them cool. 

In a large pan heat oil and add carrots, celery, onion and garlic. Cook for about 5 minutes until tender. 

In a large pot add the vegetable stock and bring to a boil. Once boiling, add kidney beans, cannelloni beans, chickpeas, lentils and, vegetables and simmer for 20 minutes. 

Then add pasta and bring back to a boil for about 5 minutes until the pasta is al dente (note if you over cook the pasta it will become mushy because it will continue to cook in the soup) Season with salt and pepper and ENJOY!