Pasta With Garbanzo Beans Soup

Small Plates, Appetizers as Meals
Marguerite Marceau Henderson
Gibbs Smith, 2006

Simple. Satisfying, Beautiful. Inventive. Traditional. These are the words I use to describe the recipes developed and/or refined by Marguerite Marceau Henderson. She is the only cookbook author that has intrigued me enough to buy a second book.

I met Ms. Henderson years ago when we both released books about the same time and we were guests at the Women’s Literary Club. She was the hit of the day and I understood why.

The simplicity and flavors of this traditional soup make it a favorite and the ingredients make it healthy and satisfying. It is a good meal when I’ve spent the day in self-chosen solitary confinement and not given a thought to what’s for dinner. It’s even better when the weather is a little cool and the body wants comfort.

But looking at it and now thumbing through her book splattered with smudges and notes, I will have to share a few other recipes in the future. She is especially creative with interesting snaps of flavor the home cook can have trouble mastering. I think you will enjoy them. At least I know my husband does and so have guests.

Ingredients

2 T olive oil
1 medium onion, chopped
2 ribs celery, sliced
2 carrots peeled and sliced
2 cloves garlic, minced (here I cheat with one, ah well)
1/8 tsp crushed red pepper
1 can (14 oz.) chopped tomatoes
2 cups vegetable broth
2 cups water (or what I want)
1 can (15 oz.) garbanzo beans with liquid (Ick, I rinse them)
1 cup dry small pasta (ditalini, shells, farfallini, orzo)
1 tsp kosher salt
1 T chopped, fresh rosemary
1 T chopped, fresh basil
4-5 C fresh spinach leaves
1 C grated Romano or Parmesan cheese

In a medium saucepan heat oil and sauté onion, celery, and carrots for 3 to 5 minutes over low heat, stirring often. Add garlic and red pepper flakes; sauté 1 minute. Add tomatoes, north, and water; cover and simmer for 10 minutes. Add beans, pasta, and salt. Cook uncovered for 10 minutes until pasta is cooked through. Stir in rosemary, basil, and spinach; cook on hot heat until spinach is just wilted. Serve at once with cheese on top. Makes 4 servings.

 

 

 

 

 

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