Garbanzo Bean Soup and Pasta Primavera Salad


Yeah yeah, it’s not Chilean. But sometimes, creativity strikes (or I’m bored and anxious and start cooking). Here’s two great recipes to bring in the spring season here in Santiago!

Grace’s Garbanzo Bean Soup 

Ingredients:

2 cups cooked or pre soaked garbanzo beans

3 carrots, chopped

3 cups of chicken stock (or 1 one bouillon cube)

1 bay leaf

salt

pepper

olive oil

1/4 cup diced ham (optional)

DIRECTIONS:

Sautee carrots and beans with some oil on medium high in a large soup pot for about 5 minutes. Next, add stock (or water and buoillon cube), salt, a bay leaf, black pepper, and cook medium high heat with the lid on for about an hour and a half if the beans are not pre-cooked, and about 40 minutes if they are pre-cooked. Once the beans are soft, remove about half the beans and put them in a blender. Re-add them to the soup and add the ham if desired. Cook for about 10 minutes, and serve hot!

Pasta Primavera Salad

Nothing fancy here. Just good old, potluck style pasta salad. A great way to use leftovers! Get creative with the veggies, it’s your call!

INGREDIENTS

1 bag of spiral pasta, cooked

1/4 cup of diced  black olives

6 cherry tomatoes, sliced

1/2 head of broccoli, steamed, and cut into small pieces

1 red pepper, diced

1 stalk of celery, diced

1 small carrot, steamed, then diced

1/4 cup crumbled cheese (goat cheese is nice)

DRESSING

1/2 cup olive oil

1/4 cup red wine vinegar

pinch of salt

2 tablespoons of lemon juice

1 tablespoon of oregano

black pepper

1 tablespoon of sugar

DIRECTIONS:

Well, it doesn’t get much easier. Mix all ingredients together and serve cold. That’s it.

Happy almost Friday everyone!!

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