I love this soup because I always have the ingredients on hand during the summer. Plus, as a bonus, it's a huge favorite with my kids (because I used to put "ABC" noodles in when they were younger!).
I guess it's basically a type of minestrone but I've never called it that because I don't like minestrone. Kidney beans and I do not get along. However there are no kidney beans here. So maybe it's not really 'minestrone'. I digress. Call it what you want.
At any rate, this is great when you have a garden full of greens and tomatoes to use up, and even with the chick-peas and pasta, it's nice and light, perfect for a summer supper.
Experiment with the beans and vegetable amounts and types, I've even used zucchini in it with great results.
Mediterranean Summer Vegetable Soup
- 1 sweet onion, chopped small or left in thin sliced rings
- 2 cloves garlic, minced or pressed
- 1 tablespoon olive oil
- 2 cups cooked chick-peas/garbanzos or white beans (or 1 can)
- 2 cups tomato juice or V-8 (OR 1 cup sauce + 1 cup water, OR your own homemade equivalent)
- 2 cups finely chopped fresh tomatoes
- 1/2 cup red wine
- 2 cups vegetarian broth (I use the broth from home-cooked chick-peas - Don't use the broth from canned ones though, it's salty and yuck)
- 3 Tablespoons minced fresh basil
- 2 Tablespoons finely minced fresh sage (or 1 tsp dry)
- 1/2 tsp fresh rosemary, finely minced
- 1/2 cup uncooked whole wheat pasta (macaroni, "A-B-C's" or orzo all work well here)
- 2 cups finely chopped greens; I use the quicker-cooking varieties here - chard, spinach, beet greens, tatsoi, dandelion, etc.
- several drops hot sauce
- salt and pepper to taste
Add broth, chick-peas and herbs.
Increase heat to medium high to bring broth to a boil.
Add pasta then REDUCE HEAT to simmer 7 minutes or until pasta is cooked.
Add greens and simmer 5 more minutes, until greens are soft/lightly cooked and pasta is done to your taste.
Season with a drop or two hot sauce, (for flavor, not heat), salt and pepper to taste.
Serves about 4 people.