I have been traveling for a week, and as it often goes with travel, I have been eating out for every meal, which means eating rich. A simple dinner of soup and salad is the perfect meal after a few days of excessive indulgence.
The Creamed Garbanzo Bean Soup featured here is really easy to make, uses convenience foods, and is extremely satisfying. Paired with our classic Caesar Salad and some crusty bread, you have a delicious healthy dinner on the table in less than 45 minutes.
Creamed Garbanzo Bean Soup
1/3 cup diced bacon (approximately 2 ounces)
1 cup chopped onion
3 cloves garlic, minced
1 14-ounce can diced tomatoes
2 14-ounce cans garbanzo beans
5 cups vegetable or chicken broth
4 fresh sage leaves, chopped
Salt and freshly ground black pepper
Optional garnishes: Slivered basil leaves, rosemary sprigs, sage flowers, snipped chives
1. In a large pot over medium heat, cook the bacon until just done, but not crispy.
2. Turn heat to medium-low, then add onion and garlic and cook until translucent.
3. Add the tomatoes, beans, broth and sage and bring to a boil. Reduce heat to a low simmer, then cook, stirring occasionally, for 20 minutes.
4. Puree soup in batches in a blender or food processor. It does need to entirely smooth.
5. Season to taste with salt and pepper.
This is the classic Caesar Salad, with the convenience of anchovy paste, which is readily available in grocery stores.
1 clove garlic, minced
1/8 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons lemon juice
½ teaspoon Worcestershire sauce
Freshly ground pepper, to taste
1 teaspoon anchovy paste
¼ cup olive oil
1 egg, dropped in boiling water for 1 minute
1 large head Romaine lettuce, washed and dried
¼ cup grated Parmesan cheese
½ cup croutons (optional)
1. Mash garlic with salt in large wooden or glass bowl.
2. Add mustard, lemon juice, Worcestershire sauce, pepper and anchovy paste and whisk until smooth.
3. Whisk in olive oil until emulsified. Whisk in egg.
4. When ready to serve, add lettuce and most of the cheese and croutons. Toss to coat lettuce with dressing. Top with reserved cheese and croutons.
Music in the kitchen – Twice Upon a Time, Siouxsie and the Banshees
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