Ingredients
- 1 Large Onion Sliced vertically
- 2 Medium Carrots Sliced
- 1 Tblsp. Olive Oil Plus more for drizzling
- 6 Cloves Garlic Chopped
- 1 Tsp. Italian Seasoning I like McCormick Grinder
- 1 Tsp. Red Pepper Flakes More or less to taste
- 2 Bay Leaves
- 1 Quart Vegetable stock
- 1 Can Fire Roasted Tomatoes 14.5 oz. size
- 2 Medium Zucchini Cut in 1/2″ half moons
- 1 Can/Jar Artichoke Hearts The 12 -14 ounce size
- Olive Oil Cooking Spray
- 1/2 Pound Green Beans Cut in 2 -3 inch pieces
- 1 Can Chickpeas Drained and rinsed
- 1/3 Cup Orzo Pasta
- Kosher Salt and Peppper To taste
- 8 Slices Multi-Grain Baguette 1 inch thick
- 1/2 Cup Shredded Italian Cheese Blend
Servings:
Instructions
- Heat a large soup pot over medium high heat. Add the tablespoon of olive oil and swirl to coat the bottom of the pan. Add the onions and carrots and a pinch of salt. Cook for several minutes until the vegetables begin to soften.
- Add the garlic, red pepper flakes and the bay leaves to the pot and cook another minute or two, stirring frequently.
- Pour in the can of tomatoes, juice and all and the vegetable stock. Bring up to a boil over high heat. Reduce the heat to a simmer and cook covered for 20 minutes or so, stirring occasionally. At this point you can cool the stock and refrigerate until the next day. You can also complete the recipe at this time if you want.
- Coat a non-stick pan with olive oil cooking spray and heat over medium heat. Add the artichoke hearts and cook for 5 – 6 minutes or so turning once until lightly browned on both sides. Remove from pan and set aside.
- Repeat the above process with the zucchini slices.
- When you are ready to complete cooking the soup, (re)heat the stock to a simmer. Add the chickpeas ans pasta and cook for 5 minutes, stirring it once or twice.
- Add the green beans and cook for 4 minutes or until they are the amount of tender crisp you like.
- Add the browned artichokes and zucchini and simmer everything gently until it is all heated through. This should only take a couple of minutes. Taste and add salt and pepper as needed.
- Ladle into four soup bowls and top each with two of the toasted bead slices (recipe follows) and a drizzle of olive oil.
Cheese Toasts
- Heat oven to 375 degrees. Lightly coat the bread slices on both sides with olive oil cooking spray and place them on a foil lined baking sheet. Toast for 8 minutes, turning once. Top with the cheese and return to the oven set on broil and cook until the cheese is melted and slightly brown.
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