From October 26, 2008. I cooked this for my father and grandmother when they came to visit. It's a fantastic soup, and it reheats well. You could probably cut the simmer-time back to 30-45 minutes and have it for a weeknight meal, but it really is better with that extra time.
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Sautee these in 2-3 T of olive oil, and 1/2T of butter, with 1/2t of salt
3 cloves of garlic, minced
1 onion, chopped
3 medium carrots, diced
2 stalks celery, chopped
Once the vegetables are bright and the onions are translucent, add:
28oz can diced tomatoes
1 15oz can garbonzo beans
water to rinse both cans out + some more to get it to soup consistency
1 vegetable boullion cube
the leaves from 3 basil plant tops
a large handful of fresh spinach (2-3 oz)
1T dry parsley
1/2 t thyme
1/2 t dry rosemary
1/4 powdered oregano
1t dry marjoram
30 grinds of black pepper
1/2 t liquid smoke
1/2 t apple cider vinegar
Bring it all to a boil, and simmer for a couple of hours, for the flavors to meld. Serve with fresh grated parmesan cheese and fresh cornbread from the oven.
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