Chris has been running a temperature of over 100 for the last couple of days, and I haven’t been feeling well either. So today we required soup. Chris drove me to the store (soon we’ll have a car I can drive, too!), and I did some quick shopping to put this together.
It’s pretty easy, and you can tweak it your own preferences. Add a little bit more of this or a little less of that. It’s actually a knock off of a soup my BFF turned us on to, so it’s a variation in and of itself. It is great leftover, though we’ve never had enough left to consider freezing it. Might be worth a try!
Honeymoon Soup [aptly named this because we created it on…you’ll never guess….our honeymoon!]
- 1 small onion, minced
- 2-3 cloves garlic, minced
- 4ish cups of any type of broth (more or less depending on how thick you like your soup)
- 1 small (14.5 oz) can of whole tomatoes, chopped along with their juice [we used a can of diced this time, but prefer the texture of whole ones]
- 1 can of white beans, rinsed and drained
- 2 large handfuls of dry egg noodles (or more depending on how many you want)
- 4 handfuls of teenage spinach (it’s cheaper than baby, and I find it works just as well)
- Parmesan or Romano (our preference)
- Saute the onion in about a tablespoon of oil and some salt in a soup pot over medium heat until softened and just starting to brown around the edges. Add minced garlic and cook until fragrant.
- Meanwhile, bring some water to boil to cook the egg noodles. Cook until done and drain.
- To the onions and garlic, add the tomatoes with their juices, the rinsed beans and the broth. Bring to a simmer to allow the flavors to meld.
- When the broth mixture is simmering, add the cooked egg noodles and stir.
- Tear handfuls of the spinach in your hands and add them to the pot. Stir until they are wilted and evenly distributed.
- Add salt (depending on your broth you may need to add more or less) and pepper to taste.
- Top individual portions with Parmesan or Romano.