Ingredients

Let’s Cook!

• 1
  Assemble and prep all ingredients.
• 2
  In a deep pot, heat up 3 tbsp of olive oil and add carrots and peppers. Mix well and cook covered for 4 minutes.
• 3
  After 4 minutes, add thyme, rosemary, hing, salt and pepper and mix well. Cook covered for another 2 minutes.
• 4
  Add diced tomatoes and vegetable broth, adding 1-2 cups of water for a runnier soup.
• 5
  Optionally, add 2 tbsp of TVP for extra protein and texture.
• 6
  Cook covered until soup is boiling. Then, add the bay leaf and 1 cup of dry pasta and cook according to package instructions, turning heat off 2-3 minutes early.
• 7
  Add red beans and let soup covered for an additional 5 minutes.
• 8
  Serve warm with a side of crackers and enjoy !