March 16, 2013 by Meg G.
This updated version of a childhood classic takes me back to the days of pigtails, Catholic school jumpers, episodes of ThunderCats (“A team of humanoid cats fight evil in their adopted home world”), and sing-alongs to Carole King’s Really Rosie.
Truth is, I’m not entirely sure that I ate a lot of alphabet soup as a child – we certainly didn’t eat the stuff out of a can (as far as I can remember!). But some foods just have a way of conjuring up the sights, sounds, and smells of an entire chapter of your life, regardless of historical accuracy. Alphabet soup reminds me of a simpler time, when cartoons and legos and playing games with my siblings were all that mattered.
This particular recipe is quick and easy – just a few ingredients already in your pantry and, of course, alphabet pasta. Here goes!
Alphabet Soup – adapted from Quick-Fix Vegetarian
- 1 Tablespoon olive oil
- 1/2 an onion, diced
- 1 Tablespoon minced garlic
- 1 carrot, diced
- 1 15oz can crushed tomatoes (plain or with basil)
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 1 16oz can chickpeas, drained and rinsed
- 4 cups vegetable broth
- salt and pepper to taste
- 1/2 cup alphabet pasta
- Heat the oil in a large soup pot over medium heat. Add the onions, garlic, and carrots and cook for about 5 minutes (until softened).
- Stir in the tomatoes, oregano, and bay leaves.
- Add the chickpeas and broth and season to taste with salt and pepper.
- Simmer to bend the flavors, about 10 minutes.
- Add the alphabet pasta and cook until tender, about 8 minutes or so. Remove bay leaves before serving.
This recipe says that it serves four, so we doubled it for Simple Supper last week. We wound up with WAY more than we needed, so I’d say the serving size is an underestimate.
We served this soup with some freshly grated parm cheese and a salad, but feel free to pair with a grilled cheese for a classic, American meal. Enjoy!