Bad news first: I'm injured. I'm hoping to find out this week if it's a stress fracture or something called metatarsalgia, but the gist is that my left foot is killing me and I haven't been able to run. That I have ants in my pants is an understatement. I am just grateful that this happened after all my summer races. Time to start swimming again!
Good news: This means more time to cook and blog about recipes! Fantastic timing, too, because cold weather means the oven can be on in the evening and I can get more creative with dinners. First up: my easy-peasy, go-to, crowd-pleasing Italian Soup.
15-Minute Italian Soup
1 yellow onion, diced small
2 cloves garlic, minced
1-2 carrots, sliced thinly
1 can chickpeas/garbanzo beans (or 1.5 cups cooked beans)
4 cups vegetable broth (I like the Imagine Organic Low-Sodium variety)
1 large (28 oz.) can crushed tomatoes - ideally San Marzano, but any will work
2 cups chopped kale, spinach, or other greens
Oregano, salt, pepper to taste
- Heat a large soup pot with cooking spray or a tiny bit of olive oil. Add onions, garlic, and carrots, and cook over medium heat until the onions soften. Add a splash of water as needed to prevent sticking.
- Toss in your drained and rinsed garbanzo beans and continue cooking for 2-3 minutes, stirring frequently.
- Add broth, tomatoes, and spices. (Go easy on the salt, as tomatoes and broth usually have quite a bit of salt already.) Bring to a boil, then reduce heat to maintain a simmer for at least 10 minutes. The key is to let your carrots get soft--any additional simmer time just deepens the flavor.
- Add your greens with a good stir when you've got 5 - 10 minutes of simmer time remaining. Kale and other hardy greens hold up better than spinach if you plan to leave the soup simmering for a while.
- Optional: add 1/4 cup of orzo pasta to the pot once you bring it to a boil, and allow to simmer at least as long as the package's recommended cooking time. Makes it a bit heartier. You can also cook the soup without the pasta on night one, then turn the leftovers into a pasta dish for night two--just serve over cooked pasta or heat the soup in a pot and cook your pasta right in the soup (adding a bit of water if necessary).
That's it! So easy.
Some serving ideas from our house: I will steal a couple of spoonfuls of this soup from the pot to serve over pasta for the kiddos--they don't really do soup. My wife adds shaved parmesan to her bowl. I love this soup served with a giant hunk of garlic bread.
PS - Speaking of garlic bread and not being able to run through the holiday binge fest, stay tuned for a future post on cutting flours out of my diet. Yikes.