Greens were always an important part of the soup.
Spinach makes this vibrant and comforting! Any greens you like can go in this soup. I just love spinach and escarole.
2 cups orzo pasta boiled and drained to package instructions (or use any kind of pastine you like)
4 plum tomatoes diced
1 can of diced tomatoes not drained
1 can tomato paste plus two cans of water
2 cloves minced garlic
1 cup fingerling carrots
1 package of fresh spinach washed
1 recipe homemade chicken broth or use 2- 16 oz cans chicken broth
1 stalk of diced celery
1/4 cup white wine
optional: 1 cup peas or corn
1/4 cup olive oil
1 teaspoon oregano, parsley and granulated garlic powder
salt, pepper, to taste
Water (if it gets too thick at the end you can add some)
grating cheese for garnish
Note: this soup is great with tortellini boiled to package instructions.
In a large saucepan, add oil and garlic, chickpeas, and spinach and saute for 2 minutes stirring constantly making sure garlic doesn't scorch. Add spices, chicken broth, tomatoes, water, and all rest of the ingredients. Simmer for around 1/2 hour. Stir in boiled and drained pasta made from package instructions.
If too thick add more water for desired thickness. Top with red pepper flakes for a little heat and grated Romano cheese.
If too thick add more water for desired thickness. Top with red pepper flakes for a little heat and grated Romano cheese.
This recipe is the perfect healthy, warming dish . I love "greens and beans".
ReplyDeleteIt snowed. That requires soup. Hearty soup with greens and - here you are. Will be doing it. Perfect timing.
ReplyDeleteThat looks wonderful and very delicious. I wouldn't mind having it know on this cold weather.
ReplyDeleteI love this soup Claudia. It's healthy and makes a perfect one pot meal.
ReplyDeleteAnother I will have to try!
ReplyDeletewww.anniesorganicboutique.blogspot.com