Real Food Magazine, Fall 2009
Tomato, Chickpea and Vegetable Soup with Basil
I first spotted Real Food Magazine in a Metropolitan Market up in the Seattle area a few years ago. My sister, who lives in Washington, now sends me this wonderful 99 cent magazine as it comes out in her MM each season. The recipes included are always unique treasures to cut out and keep. Contributors include cookbook authors and other food writers, making this a worthwhile magazine to pick up. For 99 cents, it’s a major bargain. There is a recipe section on the MM website that is worth checking out.
Recipes in this magazine are always seasonally appropriate. The Fall 2009 issue features an article on healthy soups. Soup is one of those things that I like to make in cooler weather… it warms me up and it fills me without feeling too full. For me it’s a comfort food that isn’t saddled with extra calories.
Tomato, Chickpea, and Vegetable Soup with Basil
Source: Real Food Magazine
2 Tbsp. extra-virgin olive oil
1/2 cup celery, chopped into 1/2-inch slices
1/2 cup carrots, chopped into 1/2-inch slices
1/2 cup chopped red onion
2 Tbsp. diced pancetta or 1 strip of bacon, diced small
4 cups reduced sodium chicken or vegetable broth
1 can (28 ounces) diced tomatoes with juices
1 can (14.5 ounces) chickpeas or garbanzos, rinsed and drained
1 clove garlic, minced
1 leafy sprig of basil + 4 large leaves for individual garnish
1 cup green beans, cut into 1/2-inch pieces
1 cup diced zucchini, cut into 1/4-inch pieces
1 cup diced yellow summer squash, cut into 1/4-inch pieces
1/2 tsp. grated orange zest
1 cup frozen green peas, slightly thawed
coarse salt and freshly ground black pepper
1. In a large, broad soup pot heat the olive oil over medium heat. Stir in the celery, carrots, onion, and pancetta (or bacon); cook, stirring, until the pancetta (or bacon) and onion is golden, about 15 minutes. Add broth, tomatoes, and chickpeas and heat to boiling. Cover and cook over low heat, 10 minutes.
2. Add the green beans and cook 5 minutes. Add the zucchini and summer squash and cook, stirring, 5 minutes. Add the orange zest and salt and pepper to taste. Add the peas and cook, stirring, just until tender, about 1 minute.
3. Stack the basil leaves and cut into thin julienne strips. Ladle the soup into bowls and garnish each bowl with basil.
Serves: 4 to 6
Make it a Meal: Add 1 cup of cooked small elbow macaroni, wheat berries, barley, or short-grain brown rice to the soup. Reheat just before serving. Add more broth or water to thin the soup, if necessary.
Notes from Culinary Covers:
*It’s helpful to have everything chopped and measured before beginning the preparation for this soup.
*Finely diced butternut squash would be an excellent addition to this soup, and I might enjoy a little chopped spinach in there too.
*I served up this soup with a loaf of Artisan Bread and a big green salad- perfect for a light dinner.
*This recipe freezes well. Just scoop it into a freezer-safe container- defrost and heat up when ready to eat.
Did this recipe deserve the cover? Yes- both for color and taste. The focus of the cover was “Celebrating Fall’s Bounty,” perfect for using up the rest of the summer vegetables. A good hunk of bread served alongside this hearty soup makes this a nice, healthy dinner.