Winter for me is a time for soup! And really any soup will do – as long as its warm (yes there are cold soups, Vichyssoise anyone?), made fresh and contains healthy, wholesome ingredients. I scour the internet looking for different recipes of the same soup. Then I parse the items I don’t like from each recipe and create my own concoction.
One wintry day last year I came up with this Pasta Fagioli, which not only filled me ol’ belly but warmed me to the core. This soup is fresh, light and when consumed no regret or guilt follows. It is easy to prepare and fills your house with all the aromatics that give this soup its flavour.
2 tbsp extra virgin olive oil
3 rosemary, fresh 6″ sprig
2 thyme, fresh 6″ sprig
3 bayleaf, dried
1 onion, medium diced
4 clove garlic, minced
2 celery stalk, thinly sliced
2 diced tomatoes, cans 14 oz
1 tomato paste, cans
2 vegetable broth 900 ml
2 garbanzo beans, cans
1 1/2 cups pasta
- Heat oil in sauce pan. Add garlic, onion and celery and sauté.
- When onions are almost cooked add rosemary and thyme sprigs. Continue sautéing, stirring frequently.
- Add bay leaf, broth, tomatoes, tomato paste and beans. Simmer for a minimum of 20 minutes.
- Ten minutes prior to serving add raw pasta or cook separately and add to soup or bowl when serving. And before I get any comments or emails regarding the pasta fagioli photo sans pasta below, note I am allergic to gluten hence the missing noodles. So if like me you cannot eat wheat or if you choose not to, you can add an additional can of beans to the soup to help fill your belly!
This lean, vegetarian soup will have you all nostalgic for the old world and keep you toasty warm even under a blanket of snow. MMMmmmmm good!
~True North Nomad
What is your favourite comfort food in winter?
May we recommend True North Nomad à la mode? – enter your email address top left, bottom right or bottom centre of this post and click “Follow” and never miss an impassioned tale again!