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Roasted Red Pepper and Tomato Soup

Claudia Haas

 

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Easy Italian vegetable soup recipe

You say pasta e fagioli; I say pasta fazhool

Many of us subscribe to family dinners -everyone around the table when it's possible. Dinner planned, prepped and cooked with fresh ingredients. It is certainly the Italian way. Fresh and local. Back-up plans are necessary. An easy meal can be a balm.

Taking a box soup and enriching it can be the happy medium between "slow, home-cooked" and "fast food." I have always used these soups as a back-up plan. If I have soups, produce and beans, dinner can be on the table in ten minutes. 

This roasted red pepper and tomato soup is from the Pacific soups. Use them as a base and you will discover endless variations on this theme. Pacific soups are $3.99 at Kowalski's Market.

Roasted Red Pepper & Tomato Soup with Beans and Spinach - serves 4

• 1 qt. Roasted Red Pepper and Tomato Soup
• 1 can cannellini beans - or 1-1/2 - 2 cups cooked cannellini beans
• 1 roasted red pepper diced (can use from a jar; on sale at Kowalski's this week)
• 1/2 bag spinach

Roasted Red Pepper Soup Preparation

1. Add your beans and diced roasted pepper to your soup. Heat to a simmer.
2. Add your spinach and stir till just wilted. Serve. Pass grated Parmesan separately. Round out the meal with a bagged salad and some crusty bread or crackers. 

The above is the Italian version. Other variations: scallions, black beans, a drop of lime and cilantro. If you want a meat protein consider some chopped rotisserie chicken or sliced deli turkey. Add rice with your beans. Consider some mango in the tomato soup, a dollop of creme fraiche or sour cream. Bacon and cherry tomatoes with escarole. Arugula, shaved Parmesan and basil. Think of flavor combinations you like and try them in the soup.   

Buy lentil soup and add kielbasa or ham or sausage. Add brown rice. Float tofu in it. Play with your beans, greens and cheeses and enrich your soup.