I like to make this soup when I need comfort food and to clean out the pantry. Make this your own and add whatever you desire. Serves 6.
INGREDIENTS:
4 cloves of garlic, smashed and roughly chopped
½ cup brown or white onion, diced
½ cup carrots, diced
½ cup celery, diced
¼ cup olive oil
2 Tbsp tomato paste
1 bay leaf
1 tsp
JF Universal Salt½ tsp fresh cracked black pepper
1 (13.5oz) can garbanzo beans, strained with liquid reserved
2 cups pasta of your choice (sub grain-free pasta)
3-4 cups of water, more as needed
Handful of greens (I like spinach)
Fresh parmesan cheese, grated (sub plant-based cheese)
Fresh Italian parsley, chopped
PROCESS:
Heat the olive oil in a large saucepan on medium. Add garlic, celery, onion, carrots to the hot oil and soften them. Turn heat down if needed to not burn the garlic. Once vegetables are softened, add the tomato paste and bay leaf. Let the tomato paste toast in the oil and vegetables for a few minutes. Add strained beans and pasta and combine. Add water and bring to a boil. Add crushed red chili flakes, salt and pepper. Let pasta cook and watch the liquid level. You want it to be the consistency of a stew or loose chili so keep adding water as needed. Serve once pasta is cooked through. Top with the parmesan cheese, Italian parsley, more pepper and a pinch of
JF Universal Salt. This is a good comforting one. It was my breakfast this AM. Why not...no rules here.
