Fall is finally here! Well, not technically, but Chicago barely made it to 60 degrees yesterday. The air had that cool crisp feeling that comes with this season. I welcomed the cooler temperatures with a comforting soup, some crusty bread for dipping, and an evening spent on the couch in leggings and a cozy sweater ... because they go hand in hand, don't they?
While I would love to take full credit for this recipe, it was adapted from the kitchen of Mrs. Constance Gangadharan - one of my friend's mothers. This lady obviously knows what she's doing. We had it twice for dinner (yes, Mr. and Mrs. Wenevereatleftovers had this soup twice for dinner) and it was honestly one of the best soups I've ever made. I suggest you all give this one a try!
... and put on some leggings and a cozy sweater while you're at it.
Here's what you'll need:
4 tablespoons butter or olive oil
1/3 cup carrots
3/4 cup onion
1 chopped zucchini
1 quart chicken stock
20 oz can white kidney beans
8 oz package frozen chopped spinach
(2) 14 oz cans stewed tomatoes
2 tablespoons tomato paste
2 potatoes peeled and cut up into bite size pieces
2 cloves garlic, minced
2 tsp dried parsley
2 tsp dried basil
1 cup chick peas
2/3 cup small macaroni uncooked
1 cup half and half
Here's what to do...
Sautee first four ingredients in a large pot over medium heat until vegetables have softened (about 5 minutes). Add all ingredients through chick peas to pot and bring to simmer. Cook over low heat for 2 hours. Ladle 1/2 of the soup into a blender and puree and then return to pot (or use an immersion blender directly in the pot and pulse to puree some of the soup). Add macaroni and half and half and cook additional 20 minutes. Serve with your favorite bread, crackers, or alone! It's hearty and delicious.