Ingredients
- 1 can of kidney beans (drained and rinsed)
- 1 can of chickpeas (I used organic chickpeas, soaked overnight)
- 900 ml vegetable broth (I used Pacific Food’s organic vegetable broth)
- 2 tsp olive oil
- 0.5 cup chopped onions
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced zucchini
- 2 cloves of garlic, minced
- 1 box of cherry tomatoes, diced
- Half box of organic baby spinach (I used Earthbound Farm)
- 1 sprig of fresh rosemary
- Herbs for taste (I used Masterfood’s Mixed Herbs with additional fresh thyme)
- Salt
- Pepper
- 3 tbsp heavy cream (optional, I added this for a thicker broth)
- 2 cups cooked pasta (I used Barilla’s Fusilli)
- Parmesan
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