WHATEVER YOU WANT TO MAKE IT PANTRY SOUP
INGREDIENTS4 cloves garlic, smashed and roughly chopped
1/2 cup diced brown or white onion
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup good olive oil
2 heaping tablespoons tomato paste
1 bay leaf
1 teaspoon JF Universal Salt
1/2 teaspoon fresh cracked black pepper
1 13.5 oz can garbanzo beans, strained and juice reserved
2 cups pasta of your choice
3-4 cups of water (adjust as you go as the pasta starts to absorb the liquid
Handful of your favorite greens or whatever you have (I like fresh spinach that has been frozen)
Freshly grated parmesan cheese
Chopped fresh Italian parsley
PROCESSFollow my story highlight for step by step prep
Heat the olive oil in a large saucepan on medium.
Add garlic, celery, onion, carrots to the hot oil and soften them. Turn heat down if needed to not burn the garlic.
Once vegetables are softened, add the tomato paste and bay leaf. Let the tomato paste toast in the oil and vegetables for a few minutes.
Add strained beans and pasta and combine. Add water and bring to a boil. Add crushed red chili flakes, salt and pepper. Let pasta cook and watch the liquid level. You want it to be the consistency of a stew or loose chili so keep adding water as needed.
Serve once pasta is cooked through. Top with the parmesan cheese, Italian parsley, more pepper and a pinch of JF Universal Salt.
This is a good comforting one. It was my breakfast this AM. Why not...no rules here.