Foggy and Soon Fall
 
    This morning was rainy and cold here on the farm.  The days are getting shorter and cooler and soon I know it will be fall.  Everyone loves fall.  I do, too.  But, I hate winter and so, I kind of resent fall.  Fall just means long, cold hard days are coming to the farm.
 
Soup was a definite for dinner tonight.  When I was first dating John, we had a friend that would whip up this simple soup made of potatoes, spaghetti and chickpeas.  You would sprinkle parmesan cheese on top and it was the most yummy  concoction ever!  I found myself thinking about this soup and craving it the last few days.  My attempt at it came close.  It was delicious!
 
Chickpea and Potato Soup
 
2 tbsp. olive oil
2 cloves garlic, peeled and diced
32 oz. vegetable broth
1 small onion, diced
1 potato, peeled and diced
1 can of chickpeas, rinsed and drained
1/2 lb. spaghetti, broken into 2 inch pieces
1/4 cup fresh chopped parsley
 
In a large pot, heat the olive oil.  Add the onion and cook until soft.  Add the garlic, Cook another minute.  Add the vegetable broth and potato.  Heat to boiling.  Once the potato is a little soft, about 5 minutes, add the chickpeas and spaghetti.  Cook until all ingredients are tender.  Add fresh parsley, stir and serve.  Sprinkle with fresh parmesan cheese.
The Daily Dose
Tuesday, September 20, 2011