Sheffield— These unexpectedly cold wintery days call for soup. My mother made soup a lot. One in particular she called “Refrigerator Soup,” where she would actually clean out the refrigerator of leftover foods, add a can of tomatoes and chicken stock, and voila! Supper. My friend gave me a soup recipe years ago, and I have made it many times with my own modifications. I call it “Italian Soup,” and I serve it over some pasta or couscous with a nice crusty bread and butter.
Italian Soup
1 pound ground beef, sausage, turkey, or chicken
6 to 8 cloves of garlic, chopped
Olive oil
1 large can of plum tomatoes, crushed with your fingers
1 tablespoon tomato paste
4 cups chicken broth
1/2 cup chopped basil
5 ounces baby spinach
1 can cannellini beans, drained and rinsed
1/2 cup grated parmesan cheese
salt and pepper
Add oil, garlic, and meat to a pot on medium heat and sauté until lightly browned.
Add the rest of the ingredients and simmer for one hour.
Tips: My secret is to add a stick of butter.
Cook it all day for deeper flavor.
Plate with pasta or couscous and sprinkle with parmesan.
