Flu Soup

No, I don't have H1N1. No need to close your browser and disinfect your internet connection. I don't really have the flu at all, but a few weeks ago I felt a bit under the weather. Soup seemed the only thing I wanted, and this one left me feeling much better. It's made in the tradition of all great soups in our house - thrown together from the pantry.


1 can condensed tomato soup
2 cans of water
2 garlic cloves
1/2 inch fresh ginger, grated
1 red banana pepper
oregano, salt, and black pepper to taste
1/2 cup (dry) Ditalini pasta, or other small shape
1 can garbanzo beans/chickpeas
2 carrots, sliced
two handfuls of fresh spinach

  1. Combine soup and water in a large pot. Add garlic, ginger, pepper, and seasonings. Boil.
  2. Once it comes to a rolling boil, add pasta and cook until almost done. Add chickpeas.
  3. Once pasta is al dente and the chickpeas are hot, add spinach and stir to incorporate. Cook another minute, remove from heat, and enjoy!

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