UA Recipe Collection

Shopping Day Soup

Summary

Yield
4 Servings
SourceCarol Deshler (1995)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1 T
olive oil
1⁄2 c
bacon (diced)
2
carrots (chopped)
1
onion (medium, chopped)
3 clv
garlic (crushed)
3 cn
chicken broth (14-oz)
2 cn
diced tomatoes in juice (14 1/2-oz)
3⁄4 t
marjoram
1⁄2 t
sage
1⁄2 t
salt
1 c
orecchiette pasta (heaping, uncooked)
1 cn
chickpeas (19-oz)
1 pk
frozen chopped spinach or kale, thawed (10-oz)
 
freshly grated Parmesan cheese
1⁄2 t
ground pepper

Instructions

In Dutch oven, heat olive oil. Add bacon and sauté over medium heat for 3 to 4 minutes, until bacon is lightly browned. Add carrots, onion and garlic. Cover pot and cook for 5 minutes, or until vegetables are soft. Stir in chicken broth, tomatoes with their juice, marjoram, sage and salt. Bring mixture to boiling; stir in pasta. Cover pot and cook, stirring frequently as pasta label directs. Add chickpeas with their liquid and spinach or kale. Heat soup through and stir in pepper. Sprinkle Parmesan cheese over each serving.