Preparation Time: 8 minutes
Cooking Time: 20 minutes
Serving Size: 1.5 cups
1 teaspoon olive oil
2 carrots, thinly sliced
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
3 cups low salt vegetable or chicken broth
1/2 cup (2 ounces) uncooked whole wheat gemelli (small twisted pasta), such as Eden brand, or ditalini (small tube or shell) pasta
1 can (14 1/2 ounces) seasoned diced unpeeled tomatoes, undrained (preferably organic, such as Muir Glen brand)
1 can (15 to 16 ounces) kidney beans or red beans, rinsed and drained
1/2 cup frozen baby peas, thawed
1/4 cup each: chopped fresh basil or flat leaf parsley and grated Romano or Asiago cheese
Heat a large saucepan over medium heat. Add olive oil and carrots; cook 2 minutes. Stir in garlic and pepper flakes; cook 1 minute. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 10 minutes. Stir in tomatoes and beans; return to a simmer and cook 5 minutes or until pasta is tender. Stir in peas; heat through. Ladle into shallow bowls; top with basil and cheese.
Leftover soup will keep up to 3 days in the refrigerator or up to 3 months in the freezer. For extra flavor, drizzle small amount of rosemary infused olive oil—-(Boyajian makes a delicious one)—over the soup just before serving.
Freshly shelled peas may be substituted for the frozen peas; stir them into the soup with the tomatoes and beans. Great northern or cannellini beans may replace the kidney or red beans.
Calcium 245 mg