20 – 30 minutes tops, and you’ll have a delicious, nutritious soup!

1 large jar of canned tomatoes
1 carrot chopped very small
1 yellow onion chopped very small
1 parsnip chopped very small
1 celery stick chopped very small
1 clove garlic chopped very small
2 cups fresh water
1 teaspoon unrefined sea salt
A good crank fresh ground pepper
2 tsp honey
2 teaspoons dried oregano, thyme, parsley or your favourite combination
1 1/2 cups cooked chickpeas or beans of choice (see Soaking Beans and Peas)
Large handful of favourite pasta of spaetzle
2 cups chopped fresh spinach

In a cast iron pan, cover carrot, onion, parsnip, celery and garlic with water and simmer until just tender.

Put tomatoes in a blender and blend thoroughly. Put blended tomatoes in a large pot, add vegetables, water, salt, pepper and honey and simmer on medium low for a few minutes. Add a large handful of your favourite pasta or spaetzle and simmer until pasta is al dente, just tender. Add chickpeas, herbs and spinach and simmer for 2 or 3 minutes.


© 2010 Lisa Robbins, BScHN, RHN, CTT



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