This is the heartiest soup I serve at the Andersen dinner table. The kids have no idea how much nutrition is packed into this comforting bowl of goodness, because it is so tasty! Lately, I’ve been whipping up a pot when we have the winter sniffles. It feels so good going down and with all the vitamins C, K, A, and potassium it contains, it helps us overcome our colds. I hope you and your loved ones enjoy it as much as we do!
- 2 Tablespoons Olive Oil
- 1 medium Yellow Onion chopped
- 2 Cloves fresh Garlic minced
- 1 Cup Carrots raw, chopped
- 1/2 Cup Celery chopped
- 1 1/2 Cups Zucchini chopped
- 2- 14 oz. cans Diced Tomatoes with Juice
- 6 Cups Water
- 2 Tablespoons Chicken Soup Base
- 2 Tablespoons Fresh Parsley chopped fine
- 3 Tablespoons Fresh Basil chopped fine
- 1 teaspoon Dried Oregano
- 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 Cup Elbow Macaroni
- 15 oz. Garbanzo drained and rinsed
- 1 1/2 Cups Kale packed, chopped
- 15 oz. Kidney Beans drained and rinsed
- 1 Cup Parmesan grated for garnish
Prepare vegetables and herbs with my super-duper chopping trick. It is the only way I can make this soup from start to finish in 30 minutes flat! (I have had a lot of practice at the recipe, though. Don’t be frustrated if it takes you a few minutes longer.)
In a large pot over medium-high heat, warm the olive oil.
Add chopped onion and sauté until tender.
Sautee garlic for just 60 seconds before adding carrots, celery and zucchini.
Bring a separate, smaller pot of water to boil, and cook pasta until al dente. Do not over cook the pasta, because it will continue to cook in the soup when added.
Add tomatoes, water, chicken soup base, chopped parsley and basil and spices. Bring to a boil. Reduce to simmer and cover for about 15 minutes.
Add drained garbanzo beans and chopped kale and simmer uncovered until the kale is tender and the beans are warmed through.
Stir in the cooked pasta just before serving.
Garnish with freshly grated parmesan.