| 14 | 45 | 287 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 10 |
| 341 gm | Green Lentil Rotini (or other pasta alternative) |
| 2 tbsp | Water |
| 8 cup | Vegetable stock/broth, low sodium |
| 6 clove(s) | Garlic (chopped) |
| 1 large | Yellow onion (chopped) |
| 3 medium stalk(s) | Celery (chopped) |
| 2 medium | Carrots (chopped) |
| 1 tbsp | Thyme, fresh (chopped) |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 can (19oz) | Chickpeas, canned, drained (drained, rinsed) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (drained, rinsed) |
| 1 can (15oz) | White kidney beans, canned (drained, rinsed) |
| 2 medium | Zucchini (chopped) |
| 1 dash | Salt and pepper |
Cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
In a large saucepan on high, heat water. Add garlic and saute until golden.
Lower heat to medium adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini.
Add vegetable stock and bring to a boil.
Lower heat and simmer for 15-20 minutes, skimming foam from top.
Season well with pepper and sprinkle with salt to taste.
Add cooked pasta and enjoy!
| Meat Alternative | 0.8 |
| Vegetables | 2.7 |
