pasta and chick pea soup.

in an attempt to save money, make sure i use ingredients in my fridge, and streamline lunches and dinners, i dusted off my old ‘soup’ cookbook.  i have decided to make pot of soup every monday and spread it through out the week for lunches and dinners, not a totally creative idea, but whatever. we’ll see how it works.  i started with pasta and chick pea soup. and let’s just say it was loved by the whole family, stella included.

i am NEVER precise on ingredients and rarely measure myself, so here’s a ‘guide’. 

1 onion, carrots, celery, can of chick peas, can of cannellini beans, pureed tomatoes (i used 3 smaller sized ones), 1/2 cup water (i used half a coffe cup because my measuring cups were outside in the dirt, or lincoln’s garden as he calls it) vegetable stock (i used a liter box of organic veggie stock from trader joes.) rosemary sprigs, 2 cups dried big pasta shells , sea salt and fresh ground pepper. and olive oil.

in a large pot i put some olive oil (roughly 3-4 tablespoons) and then added the chopped onion, carrots (i used a TON-wanted to finish a bag) skipped the celery because we didn’t have any, and the chopped garlic.  cook over low heat for about 7 minutes.  add the beans, mix and cook another 5 min, add the water and the tomatoes.  add about half the stock, rosemary sprig salt and ground pepper to taste.  bring to boil then cover and simmer for an hour.  pour in the remaining stock, add the pasta and simmer 7-8 minutes.  it’s best if the pasta is cooked al dente.  sprinkle shaved parm cheese on top and another rosemary sprig for garnish. 

super easy, super super healthy.  i call it a hubby recipe because of it’s heart healthy qualities.  almost every ingredient does something to help the heart or lower blood pressure.  first off, beans.  beans are low in fat and high in protein (and fiber). they are a great alternative to animal based proteins.  and if you have a toddler who refuses to eat meat, this is a great meal.  beans virtually whisk cholesterol out of your system.  beans also have high levels of isoflavones which ease symptoms of menopause, prevent some forms of cancer, reduce heart disease, and improve bone and prostate health.  i have already blogged about the great qualites of onions, garlic, and tomatoes.  this soup is stock full of health, tastes great, and so far is kid friendly.  let’s see how he does with the leftovers. 

i serve it with a chunk of walnut sourdough bread.

Advertisements

2 thoughts on “pasta and chick pea soup.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s