It’s cold out, did you notice? 😉 Cold weather means soup! We got home from Christmas in Omaha with the cold settled into our bones. After some amazing minestrone soup at Carraba’s, I just had to have more and asked M to make some for dinner since he was still on vacation. The recipe he found was a winner! YUM. He’s such an amazing cook – taking care of everything when he was on vacation. We’re definitely going to be making this one again! It originally called for kidney beans but we switched it to garbanzo instead. We’re not so partial to kidney beans. The garbanzo beans worked wonderfully!
I seasoned it with PDS and sugar; I felt the soup was quite tart and the sugar brought out a depth to the taste of the soup. With the sugar and PDS, the soup was so full of flavor! It was perfect when topped with finely grated parmesan cheese! With some fresh bread to dip, it was heavenly. I hope this soup warms your tummy in the cold weather! Have fun and enjoy!
What you need:
2 tbsps extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 lb green beans, trimmed and cut into 1/2 inch pieces (about 1 1/2 cups)
1 tsp basil oregano
1 tsp dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium garbanzo beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil
PDS, to taste
Sugar, to taste
What to do:
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the garbanzo beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with PDS and sugar, to taste. Ladle into bowls and top with the parmesan and chopped basil.