Vegetarian, Vegan Slow Cooker, Crockpot Recipe

Kidney Bean Vegetable and Pasta Soup

Kidney Bean Pasta Soup

Here's an simple, easy, and immensely satisfying slow cooker or crockpot recipe. It can as easily be made on the stove top. This is a variation on Eclectic Pasta Stew, except the veggies differ, it's more soupy, and specifies kidney beans. If you can get fresh herbs, that's always great, but it's good with dried.

Feel free to add or substitute whatever vegetables you wish. The potatoes and pasta actually work together, believe it or not, but you can substitute, or leave them out. A dish like this thrives on diversity.

Ingredients:

• 1 c cooked kidney beans*, drained & rinsed
• *Bean Cooking Instructions
• 1/2 lb penne or rigatoni, cooked al dente, rinsed with cold water, and set aside
• 2 medium carrots, peeled and sliced thin on the diagonal
• 1 potato, peeled and cut in 1" cubes
• 1 sweet pepper, any color, diced
• 1 cup sliced green beans
• 1/2 c chopped green or red pepper
• 2 - 3 Tblsp olive oil
• 1 pinch hing or asoefetida (helps prevent gas)
• 1 tiny pinch cayenne
• 1/2 tsp gr fennel
• 1 tsp dried basil OR 1 Tblsp fresh minced
• 1 tsp dried thyme OR 1 Tblsp fresh minced
• 1/2 tsp dried marjoram OR 1 Tblsp fresh minced
• 1 cup any spicy or zesty basil tomato sauce - substitute bland flavor, but add a little more cayenne, some black pepper and ginger.
• 1/2 tsp salt or to taste
• 4 - 6 cups water
• grated cheese, optional*

Instructions:

1. Put 4 qts salted water on to boil for the pasta
2. Cook the pasta in the boiling water for 7 minutes, drain, rinse with cold water and set aside
3. Heat the oil on low in a 4 - 6 quart pan
4. Prep the veggies
5. Add the hing to the oil
6. Add the veggies, and saute 5 minutes on med/high heat
7. Add the herbs and spices, saute briefly.
8. Drain and rinse the beans, then add to veggies.
9. Stove top: Bring to boil, cover and simmer the veggies and beans. When the veggies are tender, add cooked pasta and tomato sauce, and as much more water as you like. Cook for 5 - 10 more minutes
10. Slow cooker or crockpot: Put everything in the pot, including the tomato sauce, add 4 cups boiling water, cover and simmer until veggies are tender, 1 - 2 hours. Refrigerate the pasta. When the veggies are tender, add the pasta, tomato sauce, salt. Cook for 15- 20 more minutes.
11. Serve in bowls, *(topped with grated cheese if you like) and enjoy

*For more detailed advice on cooking and eating beans:
Eat Beans Without Gas

More great vegetarian and vegan bean recipes

• Barley Bean Vegetable Soup (vegan)
• Eclectic Pasta Stew (vegan)
• Refried Beans (vegan)
• Slightly Garlicky Hummus (vegan)
• Tabouleh Middle Eastern Salad (vegan)
• Tasty Pasta Salad
• White Bean Italian Style Soup
• Zoe's Vegetarian Chili(vegan)

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