Basil, Spinach, Garbanzo Beans Pasta Soup, a weekday hearty, healthy soup and a complete meal for those chilly fall nights. The weather in the Bay Area has finally turned and decided to become fall. The leaves are beautiful colors of yellow, orange and red and line the sidewalks like a riotous carpet begging to be walked on.
The cold nights however make me long for a hot meal and also makes me tired after a long day. And, yes, lazy to cook anything that can’t be put together quickly. It was during one such night this week, as I stared into my refrigerator wondering what I should make for dinner that did not involve more than tossing things into a pot, that I came up with Basil, Spinach and Garbanzo Beans Pasta Soup.
My initial thought was to make easy pasta. I discovered that I had only about two cups left in the pantry, hardly enough for a family of four. I also had one cup of cooked Garbanzo beans. As I contemplated my options and my weary day, I decided to combine all of them and the gorgeous basil, spinach, zucchini, leeks and make pasta soup, sort of like minestrone without the hassle of cutting the vegetables into perfect shapes.
The result – Basil, Spinach, Garbanzo Beans Pasta Soup! My kids loved it and asked for seconds. My mother who is visiting, said it was perfect to warm her up. And my husband and I cleaned the pot by eating every drop of it. Sometimes, great recipes are born because of a weary day and sheer laziness! Serve with thick slices of bread to dunk in the soup like my Whole Wheat Honey Bread.