Red (Rajma, Kidney) Bean, Vegetable Pasta Soup

Being vegetarian, whenever I am in US on biz, lunch in our office canteen is not very interesting.So most of the time I have to drag myself to have lunch. Given chance I prefer to have hot food. One dish I like there is vegetarian pasta soup. I had cooked left over pasta in the fridge. So I decide to do Red Bean Vegetable Pasta Soup


1 Tablespoon olive oil
2 cloves garlic, chopped
1 Green Chiilli Chopped
1/2 cup chopped onion
1 cup shredded carrots
2 Tomato finely chopped
1/2 Cup cooked Kidney (Rajma, Red Bean)
3 cups dry pasta (I have used ABCD)
3 Tablespoon chopped Coriander Leaves
Salt and pepper to taste
In a large heavy pot, heat olive oil on medium and sauté garlic, onion, Green Chilli and carrots for 5 minutes or until vegetables are softened. 
Add the water, tomato and beans. Bring the liquid to a simmer and cook for 5 minutes. 
Add pasta and simmer on low for 10 to 12 minutes or until pasta is tender. 
Stir in the Coriander Leaves and cook for another minute or two. If soup is too thick, extra water can be used to thin it out. Season with salt and pepper to taste before serving.