Sometimes you just need soup – inexpensive, forgiving, and warm. You can pull this recipe together in less than 30 minutes. Serve with some nice Italian bread for a hug in a bowl!
2 large carrots, diced
2 celery ribs, diced
1 medium onion, chopped
1 Tbsp olive oil
1 Tbsp butter
2 garlic cloves, diced
2 cans (14.5 oz each) chicken broth
2 cans (8 oz each) tomato sauce
1 can (16 oz) kidney beans, rinsed & drained
1 can (16 oz) chickpeas, rinsed & drained
1 can (14.5 oz) diced tomatoes, undrained
1½ cups frozen cut leaf spinach or 1½ cups shredded cabbage
1 Tbsp dried basil
1½ tsp dried parsley flakes
8 oz uncooked elbow or ditalini macaroni
Grated parmesan for serving
In a stock pot, sauté the carrots, celery, and onion in oil and butter until tender. Add in garlic; cook for another minute.
Stir in the next 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add in macaroni; cook uncovered for about 6-8 minutes until tender.
Ladle into bowls and sprinkle with parmesan.