I'm glad Kathleen decided we should make bean soups [8] this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!
1 Tablespoon unsalted butter
1 teaspoon olive oil
1 medium onion, roughly chopped
1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)
16 oz. can tomatoes chopped, with juice
3 garlic cloves, minced
2 cups broth (Any kind, I used vegetable)
2 cups cooked chickpeas (if canned: drain and rinse)
1/2 cup small pasta, cooked al dente
freshly ground black pepper
1/4 cup feta cheese
1. In a large saucepan, melt butter with olive oil to prevent burning. Add onion and spices, stir occasionally until onions are translucent, about 5 minutes.
2. Add tomatoes with juice and garlic. Simmer over medium-low heat for 10 minutes, stirring occassionally.
3. Add broth and chickpeas, simmer for 10 minutes, stirring occasionally.
4. Add pasta and pepper, cook until pasta is warm. Serve with a generous helping of feta cheese.
Serves 6
