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2 cups |
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500 mL |
small pasta |
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Cook until tender but firm. Drain. |
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Meanwhile... |
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1 Tbsp |
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15 mL |
olive oil |
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Heat over medium heat in a large |
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deep skillet. |
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2 |
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2 |
medium carrots, diced |
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Add to skillet. Cook until tender. |
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1 |
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1 |
large onion, chopped |
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2 |
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2 |
cloves garlic, crushed |
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1 tsp |
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5 mL |
basil |
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Add to skillet. Bring to a boil. |
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1 tsp |
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5 mL |
rosemary |
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1 tsp |
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5 mL |
oregano |
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1 can |
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1 can |
chopped tomatoes, undrained |
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(28 oz) |
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(796mL) |
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1 can |
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1 can |
kidney beans, |
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Add to skillet. |
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(19oz) |
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(540mL) |
drained and rinsed |
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1 can |
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1 can |
chickpeas, drained and rinsed |
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Add to skillet. |
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(19oz) |
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(540mL) |
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Add cooked pasta to skillet. |
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Simmer gently for 2 minutes. |
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Serve in soup bowls. |
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Sprinkle with Parmesan cheese. |
