You will need:
2 cloves of Garlic, finely chopped
3 large Tomatoes, finely chopped
1 Red Pepper, chopped into bite sized cubes
1 cup Conchos pasta (small shells)
1 can cooked Red Kidney Beans, drained and rinsed
½ cup frozen spinach, thawed
2 carrots, chopped
1 tbsp Tomato Paste
1 tsp Red Chilli Flakes (Adjust acc. to taste)
1 tsp Dried Basil
1 tsp Dried Oregano
5-6 cups Vegetable Stock
1 tbsp Olive Oil
Grated parmesan, to garnish
Salt and Pepper to taste
Method
Bring water to a boil. Salt it and add the conchos. Cook for 8 minutes until al dente.
Heat the olive oil in a deep pan. Add the chopped garlic, red chilli flakes, dried basil and oregano. Saute for 30 seconds and then add the chopped tomatoes,carrots and red bell pepper. Cook till the veggies are soft. Stir in the tomato paste. Add the thawed spinach, vegetable stock, cooked pasta and the red kidney beans. Bring to a boil on medium heat.
Season with salt and pepper. Top with grated parmesan and serve hot.
