Here goes, sans the many pictures I would normally would’ve had.
Just one thing before I tell you the ingredients and method of making this simple dish: please focus on techniques as opposed to recipes and specific amounts. This will make you much more comfortable in the kitchen and also make your life so much simpler.
What prompted me to make this soup were leftover turkey meatballs that I had from another day.
1 onion, diced
4-5 cloves of garlic crushed
1 can of whole, peeled tomatoes – fresh or even tomato puree should work
1 package frozen spinach, thawed
1 tsp. olive oil
salt and pepper
2 cups black beans (I soaked and boiled them – you can use a can) – substitute with chickpeas if you like
Fresh dill or any herb such as parsley, cilantro, etc
Form the meatballs and brown in a skillet or cook in the oven.
Saute the onion in the olive oil over medium heat till it is lightly caramelized and translucent, about 5 minutes. Season with salt and pepper. Add the crushed garlic and the tomatoes, along with 2 cups of water or broth. Cook for about 5 additional minutes – add the thawed spinach and the black beans. Simmer for 10 minutes and let the flavors meld together. Taste for seasoning.
Add the meatballs and let them heat through.
I served this over couscous – you can have it as is or over quinoa, rice.
Also a dollop of sour cream or yogurt adds a nice tangy flavor to the dish.
Serve with a crusty baguette also if you like.
Many many things can be used in this soup. Substitute with abandon. Use kale, add carrots, potatoes – almost anything you have laying around.
I hope you try this dish and use your creativity.
Until I cook again!