Oh dear, fall is here and my craving for all those full-flavored comfort foods has come with it! It's funny how in Summertime, when we are expected to show a lot more skin, its easier to say "Oh just the salad and a glass of Perrier please," but come cold weather seasons it's more like "--and don't forget the extra gravy!" I think it's because whenever the fall feeling hits my bones my stomach knows that all of the delicious holiday flavors are soon to come.
Luckily not all wonderfully warm deliciousness has to come at the expense of our summer figures (at least not just one week into the new season anyway). Try this recipe for Chickpea and Tomato Soup with Pasta courtesy of Kaboose.com. They promise that this rustic soup is rich and satisfying as a side or mainstay. Loaded with tomatoes, garlic, onion, chickpeas and spinach, it's a veritable vegetable medley that's deliciously good and good for you.
Ingredients
- 1 tbsp. (15 mL) olive or vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, squished
- 1 can (28-oz./796 mL) diced tomatoes
- 4 cups (1 L) chicken or vegetable broth
- 1 can (19-oz./540-mL) chickpeas, drained
- 1/2 cup (125 mL) small pasta shapes, like baby shells or ditalini
- 8-oz. (227-g) package fresh spinach, washed and coarsely chopped
- 1 tsp. (5 mL) salt
- 1/4 tsp. (1 mL) pepper
- grated Parmesan cheese for sprinkling
Cooking Instructions
- Heat the oil in a large saucepan or Dutch oven. Add the chopped onion and garlic and cook, stirring, for 6 to 8 minutes over medium heat until just softened. Pour in the tomatoes, broth, chickpeas and pasta. Bring to a boil over medium-high heat, then lower the heat and simmer, covered, for 10 minutes or just until the pasta is tender but not mushy.
- Stir in the chopped spinach and cook for a minute or two, until wilted. Season with salt and pepper and serve with Parmesan cheese to sprinkle at the table.
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