A while back I wrote about the large pranzo or lunch that many Italians have on a Sunday. After eating that kind of extended meal it’s typical to have a much lighter dinner. In fact, Marco’s parents are still of the generation to have a pasta course and a second course followed by fruit, perhaps a dessert, and an espresso every day for lunch. Then, at dinner time, they eat light.
Adelina taught me a simple base for a quick and delicious soup. Start with olive oil and some sautéed garlic. Then, add some beans or legumes. After this base, add some chicken broth, some spices, and pretty much anything else. Finally, in the last several minutes, mix in a small pasta long enough to cook al dente.
A few weeks ago I had some kale in the house that I wanted to use up and created the recipe for a simple soup pictured in the photo above. The flavor was yummy. It warmed the body on a cold winter day. And, I got to use one of my favorite kitchen appliances, the immersion blender!
- 2 Tablespoons olive oil
- 3 cloves garlic, sliced thin
- 1 15 ounce can of chickpeas (or any kind of bean)
- 1 cup diced tomatoes
- 4 cups chicken broth
- 2 cups chopped kale
- 1 teaspoon dried sage
- 1 teaspoon salt or to taste
- pinch of red pepper flakes
- 4 ounces of any type of dried pasta
- Parmesan cheese to sprinkle over each serving
- warm the olive oil on medium-high heat
- sauté the garlic until lightly browned
- add the can of chickpeas, the tomatoes, the broth, and the kale
- add the seasonings and let it simmer for a bit
- if you like, use the immersion blender to puree the soup
- follow the cooking time for the pasta you are using and add minutes before you are ready to eat
- garnish at the table with grated Parmesan cheese