20 min Creamy Farfalle Soup with beans.
Happy Friday Eve my loves!
Bringing another delicious meal with pantry staple ingredients, kidney beans and pasta. You can add any canned beans to this soup. Grab the recipe below!
Makes 4-5 servings.
1 package (200 grams) Farfalle Pasta cooked al dente. Set aside
1 tbsp vegetable oil
1 medium red onion chopped
2 cloves of garlic
1 tbsp of tomato paste
1 tsp oregano
1 tsp red chili pepper flakes
6 cherry tomatoes cut in half
1/2 cup frozen vegetable medley mix (carrots, peas, corn and green beans)
3 cups of vegetable broth
1/2 cup light coconut milk
1 can of red kidney beans. Drained.
Salt to taste.
In a large pot, heat the vegetable oil over a high heat and sauté chopped onion until onions are soft and transparent, add chopped garlic, tomato paste, oregano, red pepper flakes, cherry tomatoes and sauté for about 6 min. Add the frozen mixed vegetables and sauté for another 5 min. Add the vegetable broth and bring it to boil. Summer for 5 min then add the coconut milk and the red kidney beans and simmer for 2 min. Add the cooked pasta to your soup base and let it simmer for another 2 min before serving. Adjust the seasoning to your liking. Enjoy!