| 16 | 50 | 238 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 10 |
| 341 gm | Green Lentil Rotini (or other pasta alternative) |
| 2 tbsp | Water |
| 454 gm | Cherry Tomatoes |
| 2 tbsp | Vegetable bouillon |
| 8 cup | Water |
| 6 clove(s) | Garlic (chopped) |
| 1 large | Yellow onion (chopped) |
| 3 medium stalk(s) | Celery |
| 2 large | Carrots |
| 1 tbsp | Thyme, fresh |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 can (15oz) | White kidney beans, canned (drained, rinsed) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (rinsed) |
| 2 medium | Zucchini (chopped) |
| 1 tsp | Salt |
| 2 tsp | Black pepper |
Cook pasta according to directions on package. Cook until al dente, drain and set aside.
In a large saucepan on high heat 2 tbsp water. Add garlic and saute until golden.
Lower heat to medium adding cherry tomatoes, 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 veggie stock???? How much 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.
Enjoy!
| Meat Alternative | 0.5 |
| Vegetables | 2.8 |
