We keep coming back to those soup recipes, but in this kind of weather (and these days, wherever you live you’re bound to get it), soup is almost a necessity. This recipe comes from Kars4Kids writer Mrs. Varda Epstein. It doesn’t take long to stir up a pot of this warm and filling dish.
1 red pepper
6 cloves garlic
3 Tbsp. olive oil
Frozen chopped spinach
1 can (approx. 2 lbs.) chopped tomatoes
1/2 tsp. crushed red pepper
3 liters (a little more than 12 1/2 cups) vegetable stock OR
3-4 Tbsp. pareve chicken soup mix dissolved in 3 liters boiling water
1/2 cup broken spaghetti or other pasta
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
1 can (approx. 1 lb.) kidney beans, rinsed and drained
Grated cheese for serving
Chop garlic, onion and red pepper in food processor or by hand. Sauté on medium heat in olive oil until onion is translucent.
Chop carrots and thinly slice potatoes and zucchini in food processor or by hand. Add to pot along with vegetable stock, a handful of frozen chopped spinach balls, canned tomatoes and crushed red pepper.
Bring to a boil, then turn heat down and cook, covered, for 30-45 minutes or until potato slices are almost tender.
Add pasta and herbs. Turn heat up and cook until pasta is al dente. Add beans. Serve with grated cheese.