8 cups vegetable broth
2 Roma tomatoes, diced fine
4 spring onions, chopped (include green tops)
1 can (15 oz) garbanzo beans, drained and rinsed well
4 cups mixed salad greens (frisee, escarole, and radicchio are all good, but just use any prepackaged mixed greens if you like)
1/2 cup small size pasta
kosher salt and black pepper to taste
grated Parmigiano-Reggiano cheese for serving
Put a large soup pot over medium heat, add the broth and tomatoes and bring to a boil, then reduce heat to low and simmer for 15 minutes.
Add the onion, garbanzo beans, salad greens, and pasta; loosely cover the pot and simmer gently for 5 to 7 minutes or until pasta is tender. Taste and add salt and pepper if needed.
Serve hot with generous sprinkles of cheese on top of each bowl.
Will serve 6 to 8.
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