Choice of pasta - 4-5 piece

• (I am using quinoa pasta)

  1/4 cup cooked cannellini beans / black eye beans

Garnishing

• Basil leaves

  Vegan cheese( optional)

Method

• Chop all the veggies

Prepare the vegetable stock

• Boil the water, add all the vegetable waste, cook for 7-8 minutes—strain & use.C
• Cook the beans & pasta keep them aside.

Making of soup

• In a deep saucepan, dry roast the garlic, onion  & celery
• Once they look slightly brown, add the chopped tomatoes.
• Cook for 2-3 minutes.
• Once tomatoes shrink a bit, pour the blended tomato paste.
• Cook for 5 more minutes.
• Pour the vegetable stock into the saucepan mix well.

Now, throw the vegetables & dry herbs in the saucepan. Add salt & pepper.

• Cook for 10 minutes at low heat so that every mix together.

Add in cooked beans & pasta, cook for 1 more minute.

Garnish with basil leaves & choice of cheese.

• Serve hot.

Calories- for 2 bowls

• 4 Tomatoes (350gm) - 63 cal
• 1 Carrot ( 75 gm) - 30 cal
• French Beans (25 gm) - 8 cal
• 1/4 cup Black eat beans -32 cal
• Quinoa pasta - 15 cal