I really, really hate the cold! Makes me want to not leave the house (thankfully thats where I work from!). I also love to make soup on days like this. I made this Chick pea and white bean soup yesterday from what I had on hand. It literally took me 10 minutes to get on the stove and it was delicious! Fast, Easy, Healthy, and Delicious-my favorite kind of cooking. .
1 tablespoon extra virgin olive oil
1 onion, chopped
3 garlic cloves chopped
1 can organic white beans
2 cups cooked , or 1 can, ,organic chick peas (I had cooked some dried black chickpeas the day before so I used those. Regular canned chickpeas,also known as garbanzo beans, are totally fine )
1 can organic diced tomatoes
1 tablespoon thyme
1 teaspoon sea salt
fresh ground black pepper to taste
4 cups organic vegetable broth
2 cups water
1 ten ounce package organic frozen spinach
1 parmesan cheese rind (it will dissolve in the soup and add great richness and flavor).
*If you don’t have this on hand, you can some grated parmesan at the end before serving.
Heat olive oil in a large soup pot on medium heat. Add onions and saute for a few minutes until soft. Add garlic and cook another minute. Add beans, chickpeas, salt, pepper, and thyme to the pot ,stir to coat. Add tomatoes, vegetable broth, water, and parmesan cheese rind. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add frozen spinach in last 15 minutes of cooking