Soup - Vegetarian/vegan - Lactose free - Can be gluten free (READ footnotes)
It's really not cold enough, for soups, but you can always enjoy it lukewarm or at room temperature. I love soups anytime... even in summertime (which is exactly the feeling here, being unseasonably HOT in Reno right now).
2 14-oz can Italian chickpeas (ceci), drained and rinsed
1 lb Italian small pasta
1 cup Italian peeled San Marzano tomatoes, roughly chopped
1 10-12 oz. bag of frozen spinach (or fresh)
1 10-12 oz. bag frozen green beans
1 medium potato, diced
1/2 small onion, diced
4 sage leaves, 1 rosemary and 1 satureja sprigs
8-10 cups vegetable stock, hot
Italian extra virgin olive oil
Italian sea salt
Tie the herbs together. Set aside half of the chickpeas.
In a saucepan (with lid) pour 8 cups of the stock (keep warm the remaining ones); add all the vegetables, the San Marzano and the other half of the chickpeas.
Bring to a boil then season with salt, if needed, and add the herbs; cook until vegetables are tender (about 20-25 minutes); remove the herbs.
Blend with an immersion blender (ora a regular one), until you obtain a creamy consistency. Bring back to boil and add the reserved chickpeas and the pasta.
Cook until pasta is "al dente", stirring in more broth, if the soup is too thick. Remember to stir pasta constantly or, because of the tickness, it will stick to the bottom and burn.
Serve in individual bowls drizzled with Italian extra virgin olive oil.
This recipe serves 6-8
- If, while cooking, you see that the soup becomes too thick, add a little warm broth. Do that every time you need.
- You can use Italian farro, instead of pasta.
- San Marzano tomatoes are the best peeled tomatoes (and the ones we carry have no salt - no "nothing" added!!!).
- This soup is great also at room temperature. It can also be frozen, in order to have a good quick AND HEALTHY dinner.
- Satureja is a herb that smells like oregano... it is great to fight the chickpeas and beans (not so welcome) side effects ;-). Try to find it...
- It's vegetarian/vegan, and lactose free! For a gluten free version, either use a GF pasta or Italian carnaroli rice.