Tomato Soup with Left-over Pasta

Every once in a while we come across those days with left-over pasta. Recently I too had left-over pasta, almost half of my mushroom baked pasta. Instead of heating it in the microwave the next day, I converted it into a soup and the rest is history! Having said that, you can always use fresh pasta to make this soup :)

Ingredients:-

1. Left-over Pasta, or 1 cup uncooked small shell pasta
2. 3 tbsp Extra virgin Olive oil
3. 1 large red onion, chopped
4. 1 tbsp minced garlic
5. 1 finely chopped jalapeno pepper
6. 2 large diced carrots
7. 1/4 tsp chilli powder
8. 1/4 tsp turmeric powder
9. 1 can of chopped tomatoes or 3 fresh tomatoes, chopped
10. 1 can of drained and washed Cannellini beans
11. 1 cup chicken stock
12. 1/8 tsp dried rosemary
13. Salt, pepper to taste

In a skillet heat the olive oil on medium-high and add the chopped onions, garlic, jalapeno peppers and saute them until the onions turn tender. Add the diced carrots and a pinch of salt to help them cook quickly. After 2-3 minutes of stirring add the chilli powder and turmeric powder and mix well. Now, add the tomatoes, cannellini beans and a pinch of salt and cook for 3-4 minutes. Add the chicken stock and the left over pasta (or fresh pasta), dried rosemary and bring the mixture to a boil. Simmer for 10-15 minutes. Garnish with salt and pepper. 

Serves: 2

Sides: Salad or French Bread