I am two weeks negligent from posting in this blog. I blame it completely on Lola, our new kitten. Her cuteness has manipulated me into playing with pompoms and feathers on strings and snuggling rather than writing. I apologize…but come on, look at that face…
Anyways, the recipe I am sharing today is a super healthy and easy vegetarian soup that comes from my sister’s kitchen, who adapted it from my grandmother’s recipe. It might sound like a strange concept (and admittedly, it is not the most aesthetically attractive dish) but it is delicious – even her kids love it. It can also be very easily modified to be gluten-free!
- 1 small to medium sized onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cups water
- 4-15 oz cans garbanzo beans (chick peas) – keep 1 separate!
- salt, to taste
- 1/4 box spaghetti (or 1-2 cups cooked rice for gluten-free!)
- Chop onion, carrots, and celery and cook on medium heat in a large sauce pan with olive oil until softened. Be sure to stir frequently so the onions do not burn.
- Rinse 3 of the cans of garbanzo beans and place in the pot with the 4 cups of water. Blend the 4th can of beans in a blender or food processor and add to the pot.
- Bring the heat up to high and bring to a boil. Once boiling, turn heat down and simmer for about 30 minutes, stirring occasionally.
- Meanwhile, bring a small sauce pan of water to a boil and cook your spaghetti. Before dropping it in the water, break the spaghetti into small pieces. Drain and put aside until the soup is done cooking.
- After about 30 minutes of simmering, use a potato masher to mash up the whole chick peas in the pot (it doesn’t have to be perfect – chunks give it texture). Once mashing is complete, stir in the cooked spaghetti (or rice if you prefer).
- Add salt to taste and enjoy!