Thursday, October 16, 2008

Chickpea minestrone

I'm not sure I can even re-create the elements of this soup, but it turned out really well, so I wanted to try.

2 medium onions, chopped
4 cloves garlic, minced
4 medium carrots, sliced into thin rounds
a spoonful of honey
1/2 bunch "dinosaur" kale*
several sprigs of thyme and one of parsley
1 cup cooked chickpeas, plus 2 or 3 cups of their broth
2 cups leftover pizza sauce **
cooked pasta, pepper and grated romano cheese on top when serving

*for the kale: wash it, chop it fine, and cook in a cup or so of lightly salted water for 5 minutes. Save the cooking water for the soup! The more finely it's chopped, the easier it is to eat the final soup. No "strands" dripping off your spoon and down your chin.

**my usual pizza sauce is adapted from Peter Reinhart's American Pie. This time, instead of using basil and oregano, I used some Penzeys "Pizza Seasoning," which they sent me a small jar of as a free sample in my last order. It has crushed tomatoes, a bit of red wine vinegar, salt, pepper, crushed garlic.

Saute onions with a pinch or two of salt for 10 minutes over medium heat (has anyone else noticed how often my recipes begin with more or less that same direction??); add carrots and saute for an additional 5-10 minutes. Add garlic and herbs and stir constantly for another minute or two, then add the pizza sauce. Simmer for 15 minutes, then add chickpeas, broth, the kale and its cooking water. Simmer another 20 minutes or as long as you have.

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