Это предварительный просмотр рецепта "Fall Soup from the Cupboard".

Рецепт Fall Soup from the Cupboard
by Farrell May Podgorsek

Fall Soup from the Cupboard

What 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

Рейтинг: 4/5
Avg. 4/5 2 голоса
Подготовка: США American
Приготовление: Порций: 6

Wine and Drink Pairings: beer

Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. Serve in a soup bowl, spooning a Tbsp or so of the chopped garlic and parsley on top of the soup.