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Add a photoWhat do you make when the soup craving hits at 5:00pm? This very healthy, full-flavored soup hit the spot on this just-about-ready-to-storm Fall evening. This soup begs for creativity. Substitute whatever cooked vegetables you have on hand. Add some chopped or sliced cooked greens at the end; use cannellini beans instead of garbanzo, use vegetable broth instead of meat and chicken. Feel free to customize. Be sure to make a large amount so you have leftovers for lunch and to give to grateful neighbors and friends
Have some thick slices of homemade hearty bread to go along with the soup and you will have a very happy stomach and warm body.
This soup thickens as it sits so when you are heating the leftovers for tomorrow’s lunch be sure to add some extra broth, or leave it alone and call it stew
Ingredientes
- 1 Tbsp olive oil
- ½ medium onion, chopped
- 5 small carrots, sliced and roasted or steamed until soft
- 2 Tbsp chopped garlic
- 1 large can diced tomatoes
- 2 cups low sodium beef broth
- 2 cups low sodium chicken broth
- 1-2 Tbsp dried Italian herbs
- 1/4-1/2 tsp chile pepper flakes
- 1 can garbanzo beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1/3 cup orzo pasta
- salt & pepper
- Topping
- 2 cloves garlic, chopped
- 2 Tbsp chopped parsley
Direcciones
- Heat the olive oil in a heavy bottomed saucepan or Dutch oven. Add onion, garlic and carrots. Season with salt and pepper and sauté over medium heat until onion is softened, about 5 minutes.
- Add tomatoes with their liquid, chicken and beef broths, and dried herbs. Bring to a simmer, covered and cook for 15 minutes. Add drained beans and pasta and continue to cook for 12-15 minutes, or until pasta is soft. Taste and adjust seasonings.
- Serve in a soup bowl, spooning a Tbsp or so of the chopped garlic and parsley on top of the soup.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 416 | |
| Calories from Fat 44 | 11% |
| Total Fat 5.11g | 6% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 602mg | 25% |
| Potassium 1393mg | 40% |
| Total Carbs 72.9g | 19% |
| Dietary Fiber 14.6g | 49% |
| Sugars 5.01g | 3% |
| Protein 22.03g | 35% |
Comentarios
14 de Octubre de 2009Judy, it should be just as good. You could try the gluten free pasta, or add some rice if you want a starch, but the soup will be fine without it.
14 de Octubre de 2009Hi, Farrell.1 reply
Today is a good day for soup in not-so-sunny and a little chilly San Diego.
I will try this recipe today but will leave out the orzo because of the gluten.
Will let you know how it comes out. Thanks for sharing your soup recipe.
Love,
Judy
