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As a rule, most soups require several hours of slow simmering to reach the proper consistency. This is the magic that allows the flavors of the separate ingredients to meld into a hearty thickened broth.

Soup can be be very versatile. It can be served as a lunch, dinner, or afternoon or bedtime snack. A mug or bowl of freshly made soup warms you to the core, but the best thing about soup is the fact that it is even more delicious when reheated and served the next day.

Bring the savory flavors of the south of France to your table by making this pot of soup. It takes about an hour to cook and thickens up rather nicely, as if it has simmered for hours at the back of the stove.

This soup tastes best when served with buttered whole grain rolls or thick slices of wheat bread to dip into the broth. It would also be appetizing when accompanied with a grilled cheese sandwich.

6 cups low sodium chicken broth
1/2 small onion peeled and chopped
1 small clove garlic minced
1 stalk celery and leaves chopped
2 carrots peeled and sliced
1 can stewed tomatoes
1 teaspoon Herbs de Provence
1 Tablespoon chopped parsley *
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups small pasta such as ditalini
1 can white kidney beans
additional salt and pepper to taste if desired
Parmesan cheese for garnish if desired

Combine the broth, onion, garlic, celery and carrots in a large size soup pot. Bring to a boil, reduce the heat and cover. Simmer until the vegetables are tender.

Drain the liquid from the stewed tomatoes into the pot. Chop the tomatoes roughly and stir them into the vegetables. Add the herbs, salt, pepper and beans. Stir in the pasta. Simmer with the cover slightly tilted for about an hour, stirring every 10 minutes or so, until the pasta is tender and the soup thickens slightly. Add additional salt and pepper to taste if desired.

Can be served topped with a sprinkle of Parmesan cheese.

Makes about 6 servings.

Recipe can be doubled. Refrigerate any leftovers. If the soup is too thick to reheat properly, add a bit of chicken broth to thin it out before heating.

* or 1 teaspoon dried parsley flakes

Learn more about this author, Kathy H.
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