Lame recipe name, I know, but “garbanzo bean-pasta-mushroom-spinach” soup doesn’t quite have the same ring to it.  Regardless of moniker, this soup was pretty excellent. I know what you are thinking – its summer right now.  However, when I made this, it was thunder storming outside, I felt a cold coming on, and finals were looming – I needed something quick, comforting and NUMMY, but also something that used up most of the stuff I had in my fridge.  This soup fit all those qualifications, plus provided me with some left overs to enjoy as a study snack!

This is more of a “hey, this is what I ate this day, feel freak to tweak it” than an actual recipe, however I do suggest using the onion/carrot/celery base as it provides a lot of flavor, and as always, I do suggest throwing a little splash of wine in there.  Pretty much everything else you can  sub in our out, for example feel free to take out the mushrooms if you don’t like them (although I will call you crazy if that is your preference).

Side note: garbanzo beans are really, really, good.  I may have found a new obsession.

Kitchen Sink Soup

Serves 2, or 1 with leftovers 

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1/2 cup cremini mushrooms, chopped
  • about 5 cups of chicken stock, maybe more maybe less…use your judgement!
  • 1 sprig fresh rosemary
  • 1/4 cup elbow pasta
  • 1/2 cup garbanzo beans, drained and rinsed
  • 1 large handful spinach leaves
  • salt and pepper, to taste
Start by heating the olive oil in a deep pot.  Over medium high heat, add the onions/celery/carrot, and cook until softened.

smells so good

After your veggies have softened (about 8 minutes), add your garlic and your mushroom.  Cook until these are soft and fragrant, for about five minutes, then add your wine.


Cook over medium heat until the wine is reduced by half.  Add the chicken broth, and bring to a boil.  Throw in your rosemary spring, salt, and pepper.

rosemary automatically enhances the flavor of anything by 78%, true story

Bring the broth down to a simmer for about 20 minutes or so.  Crank it back up to a boil and add your pasta.  When your pasta is about 2 minutes from being AL DENTE, throw in the garbanzo beans and spinach.  Stir.

this picture looks very profesh. not sure how that happened.

Remove the soup from heat.  Add some more salt and pepper, if needed.  Serve it in a bowl and eat!








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