I love this new recipe from 150 Vegan Favorites (by Jay Solomon). Great for a rainy day!
I doubled this recipe and added onto it. I added a can of diced tomatoes with the juice, and also a half of a zucchini. I also made my own vegetable stock because I didn't have any off hand (plus homemade tastes better). I think you can add any extra veggies that you have or want....
This is the original recipe, with my additional notes
1 T canola oil (I used olive)
2 large carrots, diced
1 med onion, diced
1 red or green bell pepper, seeded and minced (I used small multi-colored peppers and added a lot, not minced, just diced)
3 or 4 cloves of garlic, minced
1 jalapeno pepper, seeded and minced
2 cans (14 1/2 oz) vegetable broth
2 T tomato paste (I used all of a 6 oz can)
2 t dried oregano
1 t dried basil
1 t ground cumin
1/2 t black pepper
4 oz. spaghetti, linguini snapped in half (or any pasta)
1 cup cooked or canned red kidney beans, drained
1 can (11 oz) corn kernels, drained (I used frozen)
In a large saucepan, heat the oil over med-high heat. Add the carrots, onion, bell pepper, garlic, and jalapeno and cook, stirring for 7 min. Add the broth, tomato paste, oregano, basil, cumin, and pepper and bring to a simmer over med-high heat, stirring occasionally. Stir in the pasta, beans, and corn and return to a simmer. Cook until the pasta is al dente, 10-12 minutes, stirring occasionally. Remove from heat and let stand for 5 minutes before serving. Enjoy!
