Italian Wedding Soup

This soup is nice for when you don't have much time to cook or shop. Everything here is from the pantry or freezer. And it only needs one pot! I use dehydrated onions and garlic to save time, but you can use fresh (or powdered) as appropriate. The spinach goes in at the last minute to avoid overcooking it.

Italian Wedding Soup

• 1 48-oz can chicken broth
• 2 tb dehydrated minced onions (1 medium onion equivalent)
• 1/2 tsp dehydrated minced garlic (2 cloves equivalent)
• 1 14-oz can diced tomatoes
• 1 tb Italian seasoning
• 1/2 box (6-8 oz) of small pasta (ditalini, elbows, small shells, etc)
• 16-20 small frozen meatballs
• 1 16-oz package frozen chopped spinach

1. Bring chicken broth to boil. Add onions, garlic, tomatoes, Italian seasoning, and pasta. Set timer as directed for pasta.
2. Prepare frozen meatballs as directed in microwave (usually ~5 minutes). Drain if necessary and add to soup pot.
3. Prepare spinach as directed in microwave. When pasta is done cooking, add spinach to soup. Serve immediately.

Serves 4-6.

Black Bean and Tomato Soup

This recipe started with one I found in Food & Wine magazine. I ditched the tortillas, but added tomatoes and garlic. I also substituted dried cilantro for fresh. It is good on its own or over rice.

Black Bean and Tomato Soup

• 1 tb oil
• 1 medium onion, chopped coarsely
• 1 tsp ground cumin
• 2 cloves garlic, minced (about 1 tsp)
• 2 14-oz cans black beans (undrained)
• 1 14-oz can diced tomatoes
• 1 tsp dried chopped cilantro

Heat the oil over medium heat until shimmering. Add the onion and cook until translucent and soft but not browned, about 5 minutes.

Add the cumin and garlic and cook until fragrant, 1-2 minutes.

Add the beans and tomatoes, and bring to a boil. Reduce heat and simmer until slightly thickened, 10-15 minutes.

Stir in the cilantro and serve.

Makes 3 servings.