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kidney bean soup with gluten-free pasta
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kidney bean soup with gluten-free pasta

Recipe by wayan astuti
Soups | Serves 4

Prep. Time: 20 min.


Who says kidney beans don't have pizzaz? Try this gluten free, protein rich, healthy soup for lunch or dinner. Delicious can be nutritious.

Heat the oil in a saucepan, then add the onion and garlic. Stir and continue cooking for 2 minutes. Add the tomatoes, lemongrass, and ginger and stir for another minute. Add the water and bring to a boil. Add pasta, kidney beans, salt and celery stick.

Cook on low heat for 7-10 minutes (depending on the instructions for the pasta cooking time).

Serve soup in small soup bowls and garnish with lime (or lemon), a few fresh chilis, and grated parmesan.


  • 1/2 onion finely chopped
  • 1 garlic clove sliced or crushed
  • 3 tomatoes cut in cubes
  • 2 sticks of lemongrass crushed
  • 1 can of organic kidney bean or 200 g (7 ounces) of dried kidney beans to be cooked previously
  • 100 g (3.5 ounces) of gluten-free spaghetti pasta (or regular)
  • 6 cups of water
  • 3 small pieces of fresh ginger sliced
  • 2 sticks of fresh celery
  • 1 tbsp of olive oil
  • 1 cube of vegetable stock
  • 2 small fresh red chili
  • 1 small piece of parmesan, grated (for garnish)
  • 2 lime (or 1 small lemon)
  • salt
  • pepper



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