This simple soup recipe made for a nice addition to our weekly dinner menu. The kiddos didn’t like it, but four grown ups chowed down until they could eat no more. So colorful, so fresh tasting, light on the calories, and loaded with filling ingredients. I served this soup with a side of hot baked French bread and leftover Sour Cream Chocolate Chip Cookies for dessert.
HERE’S ALL IT TAKES
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz.) diced tomatoes
- 2 cups vegetable broth
- 1 can (15 oz.) garbanzo beans, drained or rinsed or 2 cups homecooked
- 1 teaspoon dried sage
- 1/2 cup uncooked macaroni
- 1 cup blanched spinach, or frozen spinach thawed, then chopped
- salt & pepper to taste
In a large saucepan or dutch-oven, cook onion and garlic over medium low heat until onion is transparent. Add tomatoes and simmer for 15 minutes or so, until tomatoes start to break down. Add broth, beans, sage.
Increase heat to medium high to bring broth to a boil. Add macaroni then REDUCE HEAT to simmer 7 minutes. Add spinach and simmer 5 more minutes, until spinach is heated through and pasta is cooked. Add salt and pepper to taste. Serves 5 to 6 folks.
- I pressure cooked a bag of garbanzo beans in 30 minutes, then used the extra bean broth for the vegetable broth. I was still left them 2 1/2 cups of garbanzo beans with broth for reserve. I’m ready for another chickpea recipe.
- I keep frozen blanched spinach in 2 cup portions in the freezer for recipes like this. So all I had to do was thaw the spinach and chop it up.
- Even though this was a light tasting soup, I wanted it to have a thicker tomato consistency. It’s probably just a mood I’m in right now. I’m thinking of pureeing the tomatoes, next time, before adding them to the pot.