The soup I’m making this Friday is similar to one I’ve made many times before.
The night before soak about 3 cups garbanzo beans. Cook until just soft, about an hour. A few hours before dinner, start with a lot of onions sauted in olive oil. I’m making a couple gallons, so at least 1 and a half large white onions. I’ll add 4-5 cloves garlic. Add about 8 cups water, and 3 cans of diced or whole tomatoes, and the cooked and strained garbonzo beans. Green peppers, carrots, a bit of red cabbage, broccoli, chard, kale, and collards can all be added or choose a few of these vegetables.
Let that cook for about an hour, until the veggies are soft. If you want a thick soup, before you add all the garbanzos reserve a couple of cups and mash them before adding to the soup.
Cook a generous amount of pasta (spaghetti or other noodles) and add a few minutes before serving. Also add a bag of frozen corn. Season with salt, basil or oregano, and a dash of cayenne if desired.
Serve with some sliced scallions on top. A nice filling soup with the fun of pasta.