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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a delicious and nutritious soup. I get compliments on this from everyone I have served it to so far. It is full of flavor and is my husband's favorite! Ingredients:
2 tablespoons olive oil |
2 stalks celery, sliced thin |
3 carrots, sliced thin |
1 yellow onion, chopped |
3 garlic cloves, minced |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas |
1 (28 ounce) can diced tomatoes |
2 cups low sodium chicken broth or 2 cups vegetable broth |
2 cups water |
1 tablespoon dried basil |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
crushed red pepper flakes |
8 ounces whole wheat spiral pasta |
1 bunch kale, cleaned and cut into 1 inch strips |
salt and pepper |
Directions:
1. Heat oil in a large soup pot.
2. Add onions, garlic, carrots and celery and sauté until translucent (about 3 minutes).
3. Add beans, tomatoes, chicken or vegetable stock, water, basil, thyme and oregano. Bring to a boil and simmer for about 10 minutes.
4. Add pasta and cook until al dente (about 6 to 8 minutes).
5. Add kale and cook for about 2 minutes.
6. Salt and pepper to taste.
7. Serving steaming hot with some garlic bread and garnished with fresh basil.
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