Today we made magic soup. It wasn’t planned but it was totally perfect. We started the day playing tea party picnic on the living room floor. My son handed me a bowl with beans in it (pretend) and told me it was magic soup. I gladly ate my magic soup and thought, well we should make some real magic soup.
Funny thing is that I had homemade beef stock in the fridge from the day before, had beans in the pantry and some other veggies I needed to use up. Perfect magic soup ingredients!
The boy was excited that his play idea turned in to our real lunch.
- 4-6 cups Beef /Chicken/Veggie stock (homemade if you’ve got it)
- Oil – preferably grape seed or olive oil
- 1 medium onion, medium chopped
- 1 clove garlic through press
- 1 can or 2 cups white beans – “magic beans”
- 1 can diced tomatoes
- Veggies rough chopped – we used celery and kale – “super power kale”
- 4 cups water
- 3 cups dried organic pasta noodles – we used some curly ones that we called “snake noodles”
- To taste: Dried Herbs: thyme, oregano, rosemary (I just used a pinch of each.) + Salt/Pepper
1. Heat enough oil to cover bottom of soup pot. Add onion and any hearty veggies (like the celery). Cook until soft.
2. Add garlic, dried herbs and salt/pepper. Cook for a few minutes.
3. Add can of beans with liquid, can of diced tomatoes with liquid and broth. Stir to combine. Then heat until boiling.
4. Reduce to simmer. Add water, noodles and soft veggies (like the kale). Cook at a simmer until noodles are al dente.
5. Serve hot with grated Parmesan and crusty bread for dipping.
6. Have fun talking about your magic soup and what it will give you the power to do after lunch!
This should make enough for 4-6 people, plus some leftovers.
Or serve half that many and freeze the rest for another day like I did!
And besides the fun of calling it magic soup, check out why this really is magic soup …