Garbanzo bean soup
This is one of my favorite soups to make during the winter, because it's easy, cheap, and it's perfect on a cold night. It's also one of Will's favorite dishes to bring with him to work the next day! I usually serve it with garlic bread, crescent rolls, or something equally satisfying to dunk in the soup.
Brodo di Mama (enough to fill up 1/2 of a medium pot)
1 small can tomato paste
extra virgin olive oil
1 garlic bulb
1 cup onion, chopped
1 can garbanzo beans (don't drain! liquid goes in the soup)
1 T crushed fresh rosemary
1 T Worchestshire sauce
3/4 cup tube pasta-I prefer ditalini
*rind from parmigiano reggiano
1. In a medium pot, cover the bottom with olive oil. Mince the garlic and add it to the pot along with the onions. Sprinkle liberally with black pepper, and brown the garlic and onions on high heat (about 2-3 minutes).
2. Add the broth, garbanzo beans with liquid, tomato paste, rosemary and Worchestshire sauce. Turn the heat down to medium high, stirring well so that the tomato paste blends into the broth. Add the parmigiano rind.
3. Add the pasta, and cook on medium high for another 10-12 minutes. The pasta should be al dente-DO NOT OVERCOOK. Serve hot, and sprinkle freshly grated parmigiano reggiano over the top if desired.
* I heard this trick a few years ago and I've been hooked ever since! Someone (I believe on the Food Network) said when you buy a hunk of parmigiano reggiano and use it frequently, take the rind and wrap it in plastic wrap. Stick it in the freezer to keep it fresh, and whenever you're making soup, just put it in the broth. It adds this fantastic flavor to the soup, and you can just discard the rind when you're done. Give it a try-I promise you won't look back! :)