Tomato Vegetable Soup
A fresh tomato vegetable soup recipe from the Tomato Soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g small shell pasta
- Salt
- 200 g chickpeas (canned)
- 12 Cherry tomatoes
- 1 red bell pepper
- 200 g Green beans
- 50 g spinach leaves
- 1 onion
- 2 Garlic cloves
- 3 tbsp olive oil
- 400 ml chopped tomatoes (1 can)
- 500 ml vegetable broth
- pepper (ground)
Instructions
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1.
Cook the pasta according to package instructions in plenty of salted water, then drain. Drain the chickpeas in a sieve. Wash the cherry tomatoes. Wash, clean and finely dice the bell pepper. Wash, clean and cut the green beans into small pieces. Wash and clean the spinach leaves. Peel and cube the onion. Peel and mince the garlic cloves.
-
2.
Heat the olive oil in a pot, sauté the garlic, onions and bell pepper while stirring. Add the canned tomatoes, vegetable broth, green beans and chickpeas, bring to a boil. Simmer for about 15 minutes over low heat. Season with salt and pepper. Add the spinach leaves and let it come to a boil once more. Arrange the pasta in deep bowls and ladle the soup over it.
