Last week I set out to create a tasty, creamy but not heavy, filling, healthy soup.  I wanted a tomato soup, because it’s winter and that just seems right.  Fortunately, I had just been sent some new Red Gold Culinary Classics to try and they were perfect.  Then I just threw everything else that was hanging around in my kitchen.  Sometimes the best recipes are created this way. Granted, sometimes, this also leads to disaster.  But not this time

Tomato Potato Garbanzo Soup

• 8 red potatoes
• 4 tbsp butter
• 2 tbsp garlic
• 4 carrots, diced
• 8 cups soup stock or broth {I used my recipe, but you can also buy premade – you’ll need 64 oz.}
• 1 28 oz. can Red Gold Sliced Tomatoes and Zucchini with Onions, Celery and Bell Peppers
• 2 cups garbanzo beans (I use dried – it’s easy - , but if you use canned, about 2 cans)
• freshly grated Parmesan cheese, for serving

Heat up a pan of water (large enough to hold the potatoes) to boiling.  Meanwhile, scrub the potatoes.  Cook them for about 10-15 minutes, until soft but not mushy.  When they’re done, drain them in a colander and let cool.

While the potatoes are cooking and cooling, melt the butter in the pan you are going to make the soup in.  Saute the carrots for about 5-8 minutes, until they are getting a little brown.  While they are  sauteing, puree the tomatoes in a food processor or blender.  Add tomatoes to the carrots once they are sauteed.  Add the soup stock and turn the heat down to low.

Puree the potatoes in a food processor or blender.  Add them to the rest of the soup.  Then, add the garbanzo beans.  Simmer on low for about 20 minutes, or longer if desired.  The consistency is perfect almost immediately, and you just want to make sure everything is heated through.  Serve with Parmesan cheese.

I didn’t even add salt! The vegetables come together to create an amazing flavor, but it is comforting and creamy like tomato soup. The cheese adds a little tanginess, and it kind of has a minnestrone flavor to it.  It’s hearty enough that even without meat, served with a nice spinach salad we were completely satisfied. I might need a little help coming up with a catchier name {suggestions, anyone?}- but we all loved this soup, and I’m happy to make it for my family!