A cozy soup with slow-simmered taste. It’s ready only minutes after first chopping the onion.
- 1 tablespoon canola oil
- 1 small onion, finely diced
- 1 stalk celery finely diced (optional)
- 1/4 cup red or white wine (optional)
- 2 cans (14.5 ounce each) less-sodium chicken or vegetable broth
- 1 can (15 ounces) less-sodium garbanzo beans, drained, rinsed
- 1 can (14.5 ounces) petite cut tomatoes (no-added salt)
- 1 can (15 ounces) zucchini and tomatoes in tomato sauce
- 1 can (15 ounces) sliced potatoes, drained, rinsed
- 1/2 cup dry small pasta, such as macaroni
- 1/4 teaspoon black pepper
- 1/2 cup grated aged Cheddar cheese or Parmesan (optional)
- Fresh parsley, chopped (optional)
- Heat oil in pot over medium heat. Add onion and celery. Cook 5 minutes, stirring occasionally.
- Add wine, cook 1 minute scraping up any brown bits on the bottom of the pan.
- Add broth, beans, tomatoes, zucchini, potatoes, and pepper. Bring to a boil, stirring occasionally. Cook 2-3 minutes or until macaroni is al dente. (Don’t overcook, macaroni will continue to soften after soup is removed from heat)
- Serve with cheese and/or parsley.
Grab any cans of veggies you have on hand. I use a general formula of: 2 cans of any veggie + 1 can beans + 1 can tomatoes (preferably flavored with oregano and/or garlic),
- Prep Time: 5 minutes
- Cook Time: 10 minutes