INGREDIENTS
2 tbsp
olive oil
1
onion (diced)
3
garlic cloves (minced)
6 cups
vegetable broth
1 oz
can diced tomatoes
1/4 cup
tomato paste
1 tsp
dried oregano
1 oz
can or 1 3/4 cups cooked chickpeas (rinsed and drained)
1 oz
can or 1 3/4 cups cooked red kidney beans (rinsed and drained)
2
carrots (diced)
1 cup
dried pasta (I used macaroni, but any small pasta works)
1
small zucchini (chopped)
salt and pepper
1/2 cup
raw cashews (soaked in water 4-8 hours)
1/4 cup
water
2 tbsp
lemon juice
salt
1
bunch fresh basil leaves