Tuesday, October 2, 2012

Soup, Soup, and More Soup!

Fall is here, and now start my favorite meals of the year...soup! Soups are warm and filling, and very inexpensive to make. They are healthy, and a wonderful meal for when you are in a hurry.
Below are some of my favorite soup recipes. They are so delicious!

Bean and Pasta Soup

-1 1/3 cup dried navy beans, soaked, drained, and rinsed
-1 tablespoons olive oil
-1 onion, sliced
-3 garlic cloves, minced
-14 oz. can chopped tomatoes
-1 teaspoon dried oregano
-1 teaspoon tomato paste
-3 1/2 cups water
-3 oz. small pasta shapes (I recommend Ancient Harvest Quinoa Shells, gluten-free)
-1 cup sun-dried tomatoes, drained and thinly sliced
-1 tablespoon fresh parsley
-salt and pepper to taste

1. Place soaked beans in a large pan, cover with cold water, and bring to a boil. Boil rapidly for 15 minutes; drain in a colander.
2. Heat olive oil over medium heat and fry the onion until it is just beginning to change color. Stir in the garlic and cook for 1 more minute.
3. Stir in chopped tomatoes, oregano, and tomato paste, and water. Add beans and bring to a boil. Cover and simmer for 45 minutes, or until beans are tender.
4. Add pasta, sun-dried tomatoes, and salt and pepper. Return the soup to a boil, and continue cooking for 10 minutes, or until the pasta is tender.
5. Stir in parsley and serve with a salad and hot bread. 

Garbanzo Bean Soup

-2 tablespoons olive oil
-1 onion, sliced
-2 zucchini, diced
-2 garlic cloves, minced
-1 14 oz. can chopped tomatoes
-1 tablespoon tomato paste
-3 1/2 cups vegetable or chicken broth
-1 14 oz. can garbanzo beans, drained and rinsed
-8 oz. spinach, shredded 
-salt and pepper to taste

1. Heat olive oil in a large saucepan. Add onion and zucchini and cook briskly for 5 minutes, stirring constantly.
2. Add garlic, tomatoes, tomato paste, vegetable stock, and garbanzo beans. Bring to a boil and simmer for 5 minutes.
3. Add spinach and cook for 2 more minutes. Serve with a salad and warm pita bread.

"When God calls a man, He bids him to come and die."
Dietrich Bonhoeffer 

Both soup recipes were adapted from Pasta and Italian cookbook. 

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