Sheffield— These cold wintery days simply 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 this 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 the 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.
Plate with pasta or couscous and sprinkle with parmesan.
(My secret is to add a tablespoon of butter.)
