Low-Fat Pasta and Bean Soup

Ingredients (use vegan versions):

• 2 cups water
• 1 vegetable boullion cube
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon dried bazil
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 small zucchini, sliced (or orhter vegetable, like squash or corn)
• 1 15 oz. can cooked beans (pink, kidney, pinto, etc.)
• 1 16 oz. can tomatoes (diced or stewed)
• 1 cup uncooked pasta (elbow, spirals, etc.)

Directions:

Bring water and boullion cube to boil, then add onion, garlic, spices, carrot, celery and zucchini. Simmer until vegetables are tender, about 10-15 minutes. Add canned tomatos and beans. Bring to a low boil. Add pasta. Cook until pasta is done, about 8 minutes. Serve hot!

Total preparation time: about 30 minutes.