![]() ![]() Add additional salt and pepper if necessary.Ģ. Reduce heat, cover, and simmer for 25 to 30 minutes. Stir to combine ingredients and bring to a boil. Add green beans, tomatoes, chicken stock, garbanzo beans, basil, oregano, rosemary, bay leaf, salt, and pepper. Transfer onion, celery, pepper, carrots, garlic to pot and saute for 8 to 10 minutes. ![]() Preheat olive oil in a large Dutch oven or soup pot. This soup is full of healthy ingredients, and served with some fresh, crusty bread, it truly was the perfect antidote to a dreary weekend day.ġ/2 pound green beans, trimmed and cut into 1-inch piecesĢ cups cooked garbanzo beans (if using canned, rinse thoroughly)ġ. The finishing touch was a dollop of basil pesto. Serving Suggestions: Serve as is or on lettuce with pita bread. Serve immediately or refrigerate until serving time. Drizzle with dressing and toss lightly to combine. I emptied my vegetable drawer and added onion, celery, garlic, red pepper, and green beans to the pot. In a small bowl, whisk together all of the dressing ingredients set aside. I flavored a chicken stock and tomato base with basil, oregano, and rosemary. Today’s soup is pretty similar to minestrone, minus the pasta. My vegetable drawer was brimming with perfect ingredients to compliment garbanzo beans. ![]() As I was pondering all the regional flavors, I did an inventory of the refrigerator for today’s post. We were in the Mediterranean region ten years ago this month, and for some reason this weekend I was thinking about this trip and all the fantastic food we enjoyed. Most times we eat them in salads, but this weekend, they seemed like the perfect ingredient for soup. For most beans, I don’t soak them prior to cooking, and 30 to 40 minutes is all that’s required to have perfectly done beans. Almost every week, I cook dried beans of some kind. Santa Claus brought me an electric pressure cooker a couple of years ago, and since then I’ve become a big proponent of cooking under pressure. Being married to an Italian, I have to cater regularly to his taste buds, so what better type of soup to prepare than a Mediterranean one? Yesterday was one of those cool, gray, drizzly days that make you want to stay in and cook a big pot of soup, so I seized the opportunity and did just that. ![]()
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