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adapted from Elliot, Elaine and Virginia Lee: “Chowders, Bisques and Soups; Recipes from Canada’s Best Chefs”. Formac Publishing Company Limited, Halifax, 2004.
Reprinted with permission
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) diced onion
2 garlic cloves, crushed
5 cups (1.25 L) chicken stock (no added salt)
2 carrots, peeled and diced
1½ cups (375 mL) diced red or green sweet pepper
2 small zucchini, seeded and diced
1½ cups (375 mL) small pasta
28 oz (796 mL) can Italian-style tomatoes, chopped
2 cups (500 mL) cooked ham
14 oz (398 mL) can chickpeas, drained and rinsed
14 oz (398 mL) can red kidney beans, drained and rinsed
4 oz (125 g) fresh spinach
1 tsp (5 mL) dried thyme
¾ tsp (3 mL) dried summer savoury
¾ tsp (3 mL) dried basil or oregano
black pepper to taste
Heat oil in a large saucepan over medium heat. Sauté onion until tender, about 4 minutes. Add garlic, chicken stock, carrots, sweet peppers and zucchini; bring to a boil. Reduce heat and simmer vegetables until tender.
Add pasta, diced tomatoes, ham, chickpeas, kidney beans, spinach and herbs; simmer 10 minutes or until pasta is al dente. Adjust seasoning with pepper and salt.