Ingredients
Units
Scale
- 1 Tbsp of Minced Garlic
- 1 Tbsp of Extra Virgin Olive Oil
- 3 Tbsp of Tomato Paste
- 3 Tbsp of Balsamic Vinegar
- 2 tsp of Salt
- 1 tsp of Sugar
- 1 12 oz. can of Garbanzo Beans
- 1 qt. of Vegetable Broth
- 1 Yellow Onion, chopped
- 11-12 Crimini Mushrooms, sliced
- 1 Zucchini Squash, sliced & quartered
- 11-12 Grape Tomatoes, halved
- 1/4th package of Spinach Linguine, broken in fourths
Instructions
1. In a large saucepan on medium heat, add the oil & let it heat for a minute. Add the onions & garlic. When the onions brown, add the tomatoes. Cook until the skin of the tomatoes begins to peel off & then add the mushrooms. Stir occasionally.- 2. In a separate saucepan, boil water to cook the linguine. Add a teaspoon of salt to the water & add the linguine only when the water boils. Cook for 7 minutes. Drain & set aside.
- 3. Add garbanzo beans, sugar, salt, zucchini squash, & balsamic vinegar. Cook for 3-5 minutes, stirring frequently, & then add the vegetable broth.
- 4. Bring the soup to a slow boil & add the tomato paste. Make sure the paste is evenly distributed & dispersed in the soup. It’s easier when the soup is boiling.
- 5. Add the pasta to the soup after the zucchini squash is soft. Cook for an additional 2-3 minutes. Salt &/or pepper to taste. Add a handful of arugula to each serving.
1. In a large saucepan on medium heat, add the oil & let it heat for a minute. Add the onions & garlic. When the onions brown, add the tomatoes. Cook until the skin of the tomatoes begins to peel off & then add the mushrooms. Stir occasionally.- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 260
- Sugar: 17
- Sodium: 2220
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 43
- Protein: 12
- Cholesterol: 0