Continuing with last week’s theme of making meals for later, this week I decided to make a soup. This recipe is very similar to a chili medley, with the exception that this meal is completely meat-free. Great for vegans and vegetarians. It’s amazing how much juice is contained inside a tomato, because they are what make this soup a soup – no broth needed!
Here is what I put in my soup:
- Olive oil
- 3 cloves garlic, chopped
- Medium-sized onion, chopped
- 2 tablespoons chopped fresh basil (or as much as desired)
- 1 cup chopped green beans
- Handful or two of green spinach, chopped
- 1 tablespoon of dried oregano
- ½ teaspoon of salt
- 6 large tomatoes or equivalent, I used different types of tomatoes together, chopped coarsely (in bite sized pieces)
- 1 cup of macaroni or shell noodles
- 1 cup of pre-cooked chickpeas, drained
Start by bringing a soup pot up to medium-low heat with olive oil. You will need at least a medium to large sized pot. Add onions and garlic and cook for 5 minutes. While this is happening, bring to boil another pot to cook the pasta. Follow the package directions to prepare while your soup is cooking. Next add basil, green beans, spinach, oregano and salt and continue to cook for another 5 minutes. Add tomatoes, stirring well into mixture and let cook for 15 minutes, or until tomatoes appear to break-down. This is when the juices of the soup appear.
By now your pasta should be ready, add noodles and chickpeas and cook for another 5 minutes.
I was able to get 5 generous servings from this soup, 4 of which I put in the freezer for later. For your pasta, I recommend using whole wheat, rice or kamut pasta, some healthier pastas that add more fiber and less refined white starch. Can’t wait to pull this soup out on a chilly October day… that is if I don’t eat it all before then!