Pesto and Garbanzo Noodle Soup
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Pesto and Garbanzo Noodle Soup

A quick and hearty soup can cure a litany of ills, and soup season is upon us! This one combines the greatness of chicken noodle with a fresh pop of pesto for a fun spin on a classic. Adapted from this recipe https://cooking.nytimes.com/recipes/1026347-pesto-chickpea-soup

 

Yields: 4 servings

WHAT YOU NEED:

• 1 jar (19 oz) Organic Garbanzo Impulse Beans, no need to drain or rinse for this one!
• 3 Tbsp olive oil
• 1 c (about 1 medium) yellow (or any color, really) onion, peeled and diced
• 3 garlic cloves, minced
• 8 c vegetable broth
• 1 12-16 oz bag of dried noodles, any style
• 1 small jar (~6 oz) pesto, Genovese style is our favorite
• 2 c lacinato kale, ribs removed and torn into bite-sized pieces
• Salt and pepper, to taste
• Parmesan cheese, more pesto, and chopped fresh basil (optional toppings)

WHAT YOU DO:

  1. Make the base:
    In a large saucepan over medium heat, add the 3 Tbsp olive oil and heat through. Add the 1 c diced onion and cook for a minute or two, then add the 3 minced garlic cloves. Add salt and pepper, and cook until starting to turn golden (another 5-6 minutes). Then add the jar of garbanzo beans and their broth, and more salt if needed. Stir to mix and then heat through (about 2-3 minutes). 
  2. Make it soupy:
    Add the vegetable broth and bring to a boil. Once boiling, add the noodles and cook until 2 minutes shy of al dente. Then add the pesto, and stir to combine. Finally, add the kale and cook until wilted. Add salt and pepper to taste
  3. Serve it up:
    Put a few scoops of soup into a bowl, top with a drizzle of olive oil, freshly grated Parmesan cheese, and additional pesto or chopped fresh basil, if desired.

Made with:

The Hero

Garbanzo Beans
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