Wednesday, April 24, 2013
Nope, I’ll never understand why people don’t like leftovers. Not only are they incredibly efficient—who has time to cook from scratch every day?—they present a culinary challenge when I look to create an evening’s meal from what’s hanging around.
That’s why when I saw leftover garbanzo beans, chunky tomato sauce, and veggie stock in the fridge alongside kale and collard greens I knew I had the makings of a great soup. Although edited somewhat to cut out some of the chopping, this video is almost in real time, which is why it’s longer than most—but shows you all the steps in more detail than I usually do. In other words, this meal really was ready in less than thirty minutes.
Which means I didn’t get in trouble for dragging my husband into making a video on a rainy Monday night when all he wanted to do was eat dinner.
And, for the record, if I had omitted the pasta, it would have been ready in fifteen minutes, per today’s title. Check it out, learn about why this soup is so powerful, and make it soon.
Thanks for watching!
