Happy New Year!
Beginning each year, I start cooking soups – they become a kitchen staple. I am either super prepared & organized and throw the ingredients in a crock pot in the am or late in the afternoon, I’ll search my pantry and fridge for any ingredients and start there. Both are simple and always result in a good nutritious meal.
Why Cook Soup?
- they are simple to prepare and cook ( especially if you use a crock pot)
- kids can help out with (safe) chopping and throwing veggies into pot
- soups are packed with nutrients plus fiber
- help fend off winter colds & flus
- everyone loves them
- the kitchen smells great
- have leftovers? it’s easy to freeze soup
I discovered the site on, Taste of Home, and found some great recipes. I’m not super great at following recipes but I do appreciate them as they give me a good foundation on where to begin. Many times, I am replacing meat for veggies and dairy for coconut milk. My advice is to be creative, think about what your family likes and what you have in your pantry and fridge.
I love chick-peas and so does my family. I roast them all the time as both a snack and to throw into salads, however, using chick-peas in a soup are extra yummy. This recipe calls for pasta so you can use rice pasta or like me replace the pasta with a dark green veggie like kale.
Pasta and Chick-Pea Soup
- 4 TBSP of olive oil
- 1 minced onion
- 2 minced carrots
- 2 finely chopped celery stalks
- 14 ounce can of chickpeas, rinsed and drained
- 7 ounce can of cannellini beans, rinsed and drained
- 2/3 cups of pureed tomatoes
- 1/2 cup water
- 1 1/2 quarts of vegetable or chicken stock
- 1 sprig of rosemary
- 2 cups of dried conchiglie pasta
- salt and pepper to taste
- shavings of Parmesan cheese to serve
- Heat the oil in a large pot and add the chopped vegetables. Cook over low heat ( don’t forget to stir) for 5 to 7 minutes.
- Add the chickpeas, cannellini beans, stir well, and cook for 5 minutes Stir in the purred tomatoes and water. Stir and cook for 2 to 3 more minutes
- Add 2 cups of stock, the rosemary and salt an pepper. Bring to a boil and then smiimer for 1 hour.
- Pour in the remaining stock, add the pasta and bring to a boil. Lower the heat, and simmer for 7 to 8 minutes ( pasta is al dente!)
- Remove the rosemary and serve with the Parmesan cheese.