The last soup! It's hard to believe 2013 is coming to a close and we've made 52 soups! That's just craziness. This last one was one for the books, and definitely perfect as our last of the year! This is a great recipe for emptying the fridge and still making an impressive dinner.
What you will need:
1 tbsp oil
4 cloves of garlic, chopped
1 brown onion, chopped
2 15-oz cans of diced tomatoes
4 cups of chicken or vegetable broth
1 30-oz can of kidney beans, drained and rinsed
1 tsp dried oregano1 tsp dried parsley
2 cups of cooked elbow macaroni or shell pasta (cook ahead)
3 carrots, chopped
1 zucchini, chopped
Salt and pepper to taste
Parmesan cheese to top
How to make it:
In a large soup pot, heat the oil and add in the onion and garlic. Stir until slightly browned (about 3-5 minutes). Add in zucchini and carrots and stir together for about 1 minute. Add in diced tomatoes and juice, then chicken broth. Add in the parsley and oregano, salt and pepper to taste.
Allow the soup to simmer about 20 minutes. When the flavors are well mixed, add in the pasta and kidney beans. Cook for about 5 more minutes. Ladle into large bowls and serve with bread and butter - ENJOY!
The verdict: Success! It was a last minute recipe idea that, I think, really encompasses the idea of the whole project: that soups don't have to be hard, they don't have to be complex. They can be pure and simple, a way to use up the veggies in the fridge, and they are always welcome on our table!
What we'd do differently: I think I'd add in some more beans - just to make it more fagioli! Maybe some cannelini beans!