INGREDIENTS:(SERVES 3-4 )
| ONION | 1 NO. |
|---|---|
| TOMATO | 2 NO |
| TOMATO PASTE | TOMATO SAUCE | 2 TSP |
| GARLIC | 1 NO |
| CARROT| CORN|BABY CORN | 1/2 CUP(FINELY CHOPPED) |
| PASTA | A FISTFUL |
| CHICK PEAS | A FISTFUL(SOAKED OVERNIGHT) |
| ITALIAN SEASONING | 1 TSP |
| SALT AND SUGAR | TO TASTE |
| PEPPER POWDER | 1/4 TSP |
| CHILLI FLAKES | 1/2 TSP |
| OLIVE OIL | 1 TSP |
METHOD:
- Soak the chick peas for 6 to 8 hours and pressure cook them for 3 whistles.
- Chop the onions, tomatoes and the veggies finely.
- You can use any veggies of your choice.
- Finely chop the garlic too.
- In a pan add oil and throw in the minced garlic, italian seasoning and pepper.
- Add onions and saute for few minutes till it becomes translucent.
- Now add the chopped tomatoes. and saute for few minutes.
- Saute till the tomatoes turn soft.
- Add the chopped veggies,pasta , cooked chickpeas and add 2 cups of water.
- Add the tomato paste to this and mix well.
- Cook in medium flame for 10 to 12 minutes.
- Soup is ready to serve now.
- This soup was very filling .
Note:
- Chick peas can be replaced with red kidney beans or black beans.
- Any variety of pasta can be used.
