Cold Weather Soup

3-7-13-soup

Cold Weather Soup

When I woke up this morning to a few inches of snow on the ground, I knew what I had to do…..get down to the kitchen and start chopping vegetables for my favorite cold-weather soup!

My friend Linda Dooley gave me this recipe years ago, and I think of her every time I make it.  It is so healthy, satisfying, and delicious, and it tastes better the next day…..you can also double the batch and freeze some for another day. Enjoy!

Linda Dooley Soup

  •  2 TBSP olive oil
  • 1 cup chopped eggplant
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • ½ cup chopped red bell pepper
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 5  cans (14oz) chicken or vegetable broth
  • 1 can (28 oz) diced tomatoes
  • 1 bay leaf
  • 1 TBSP chopped fresh parsley
  • 1 TBSP pesto
  • 1 tsp chopped fresh oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper, freshly ground
  • 2 cans (15 oz) chickpeas, rinsed and drained
  • 2 cups chopped spinach
  • freshly shaved parmesan cheese for garnish
  • extra pesto for garnish
  • optional:  dash of hot sauce if you prefer a little zing!

Heat a large soup pot over medium heat;  add olive oil.  Add eggplant and next 5 ingredients; sauté for 4 minutes or until onion is tender.  Stir in broth, tomatoes, and bay leaf; bring to a boil.  Simmer 15 minutes, then discard bay leaf.   Add parsley and next 5 ingredients (through chickpeas); cook 5 minutes or until thoroughly heated.  Stir in spinach; serve immediately

Yield: 8 servings ( 1 cup each;  133 calories)