Hot soup for cold spring days!

ICT_Yum Yums-edited
Zupa’s on!

Garbanzo & Spinach Soup

Recipe by Chef Joey

INGREDIENTS:

4 tbsp olive oil

1 onion chopped

1 celery stalk chopped

1 carrot chopped

3 cups spinach, chopped fine

1 cup garbanzo beans (cooked is
cheaper – 89¢ a pound = 3
pounds cooked) $1 a can/cup

1 cup soup pasta (ditalini is my
favorite)

Salt and pepper

DIRECTIONS:

Here is the easy part: bring the stock to a boil.

In a sauté pan, add 3 tbsp oil and the carrots, onion and celery.

Sauté 5 minutes until soft.

Add the spinach and salt, pepper mix and cook an additional 5 minutes.

Add this and the beans to the stock and cook for a half hour.

Then add the pasta to cook for 6 or 7 minutes – to “al dente” because the pasta will continue to swell.

Drizzle with 1 tbsp oil and serve.

Stay cozy!💙

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Soup and pup-running weather! 💜 Yesterday … Jett! pics: R.T.

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Lilac!💙