MY IDEA OF A HEALTHY LUNCH FOR 2 IN A HURRY: Pink Beans Soup

When we have to eat in a hurry, we can still eat healthy. A trip to the fast food is not necessary if you have some of the staple ingredients at home. Your body will thank you!
 
Category:  UNDER 20 MINUTE QUICK MEALS
Approx. Prep and Cook Time:    under 20 Minutes
Approximate Cost:    $4.65 or $2.38 per serving
Difficulty Level:  Easy
Allergens, Other:  For Gluten Free use GF Macaroni please. 
Servings: 2 (you can easily double the ingredients in this recipe to feed 4 people)
 
INGREDIENTS:
1 tbsp. Angie’s basting oil
½ med-size onion, chopped (.30)
4 cloves of garlic, minced (.10)
1 stalks of chopped celery (.10)
1 med size peeled and chopped carrot (.20)
½ bag of chopped ham, (found at the grocery store, meats dept.). ($1.50)
1 can 15 oz. Goya Pink beans, strained and rinsed. ($1.10)
2 discs of frozen” sofrito” (made with chopped cilantro, oregano, parsley, garlic, etc.) (.25)
1 tbsp. Roasted Garlic and Herbs seasoning (.10)
½ c. of elbow GLUTEN FREE macaroni in lightly salted water (.70)
2 ½ c. of homemade chicken stock or purchase bought ($1.00)
 
DIRECTIONS:
In large pot with basting oil sauté onions, carrots, celery, garlic and chopped ham.
Add the pink beans, strained and rinsed and add the ham.
Add the chicken stock and sofrito.
Add seasonings and any other herbs to taste.
Bring to a boil then reduce to medium low and cook for 10 minutes.
In a saucepan, cook the elbow macaroni following the instructions in the box, when done, drain some of the water, add the pasta and water to the soup pot, then simmer for 5 minutes.
 
Options: Serve with crackers of garlic bread. Use ½ loaf of French bread, olive oil salt and garlic powder to taste and broil until golden brown.