Thursday, January 26, 2006
Tuscan Pasta and Chickpea Soup
1 T. olive oil
1 1/2 tsp marjoram leaves
1/2 crushed rosemary
1 clove garlic (minced)
2 cans of chick peas (garbanzo beans, ceci beans), drained/rinsed
2 14.5 oz cans chicken broth
1 14.5 oz can diced tomatoes (don't drain)
1 c ditalini pasta
1 oz pkg baby spinach/6 oz sliced spinach leaves
2 T olive oil
1 tsp basil leaves
1 tsp marjoram leaves
pinch ground pepper
SOUP: Heat olive oil with marjoram, rosemary, and garlic in large saucepan on medium-low heat till fragrant. Do not let garlic brown. Stir in chickpeas, broth, tomatoes, and water; bring to boil on high heat.
Reduce heat and simmer 20 minutes, stirring occasionally.
While that's simmering, cook pasta. Drain well; rinse under cold water.
Spoon half of chickpea mix into blender and blend till smooth. Return that puree to the soup pot, and then stir the pasta and the spinach into the soup, too. Cook on medium heat till spinach is wilted, stirring occasionally.
Ladle into serving bowls and drizzle with dressing just before serving.
DRESSING: Heat the olive oil, marjoram leaves, and the pinch of red pepper in a small saucepan on low heat for five minutes. Strain through small sieve into serving bowl. (Rachel did the drizzling and the serving for us!)
btw, Mom sent a letter with recipe to the Ayars' wives that didn't make it to the MLK day at LP. She is so good with writing letters... I cannot recall the last handwritten letter that I sent via USPS.
I'm sorry to say that I didn't get to play muggins with Grammommy. In fact, I only know that term from my parents' cribbage playing. Will need to do more research.
My memories of Gramma Wimberly pre-Peabody consist of marbles, radishes, and Pringles. And, of course, I arrived a decade too late to collect any first-hand memories of WWWI. So I hope this blog becomes a clearinghouse for Manseling memories.
Lots of Hope,
Scrapple, eh? Is it tasty? Maybe you could chop it up and throw it into the Tuscan Bean Soup.... Tuscan Bean and Scrapple Soup?