Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onions
- 5 garlic cloves, minced ( use fresh garlic only)
- 1 1/2 teaspoons salt
- 1 stalk celery, chopped
- 1 medium carrot, diced
- 1 cup zucchini or eggplant or green beans, cut into 1-inch pieces
- 1 cup cabbage, chopped or shredded
- 1 teaspoon dried oregano
- Freshly ground black pepper, to taste
- 1 teaspoon basil
- 1 cup mushrooms, sliced or whole (if small)
- 1 medium bell peppers, diced
- 4 cups water ( more if needed)
- 1 (650 ml) jars good spaghetti sauce
- 1 cup chickpeas, cooked
- 1 cup dry pasta (any shape)
- 1/2 cup parsley, minced
- Parmesan cheese ( use soy cheese if vegan)
How to Make
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Step 1: Heat the olive oil in nonstick Dutch oven; add onion, garlic and salt; saute over medium heat for about 5 minutes.
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Step 2: Add celery, carrot, zucchini, eggplant or green beans and seasonings; cover and cook over very low heat 10 minutes, stirring occasionally.
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Step 3: Add bell pepper, mushrooms, water and spaghetti sauce; cover and simmer 15 minutes.
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Step 4: Add beans and simmer another 5 minutes.
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Step 5: Bring to a gentle boil, add pasta; stir and cook until pasta is done.
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Step 6: Serve topped with parsley and Parmesan.
We hope you enjoy this recipe!
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