A tasty, hearty, warming soup made from frozen and stored ingredients. If you happen to have a Parmesan rind, toss it in to flavor the broth and remove before serving.
5-6 cloves garlic, minced
1 large onion, chopped
2-3 cups chopped tomatoes and their liquid (frozen or canned)
3-4 cups cooked chickpeas
2 medium carrots, in thin rounds
1 red bell pepper, diced (frozen is fine)
Water or stock (chicken or veggie) as needed
1 cup dry elbow macaroni or similar pasta
1 Tbsp dried basil
1 Tbsp dried oregano
Salt and pepper to taste
Heat some olive oil in a soup pot. Add the garlic and onion and saute over medium-high heat for about 2 minutes. Add the tomatoes, chickpeas, carrots, and pepper, and enough water or stock to generously cover. Bring to a boil, then lower the heat and simmer until the veggies are tender, about 10-15 minutes.
Add the pasta, basil, oregano, and salt and pepper. Return the soup to a boil, then simmer again until the pasta is tender, about 8-10 minutes. Serve hot.
Serves at least 6.
Variations: substitute other vegetables with whatever you have.