Soup Series Part 12: Spinach Artichoke soup ft. @eatbanza #banzapartner

Ingredients:
3/4 lb @eatbanza shells
2 tbsp olive oil
1 onion, diced
3 stalks celery, diced
6 cloves garlic, minced
1 tbsp tomato paste
3 tbsp sun dried tomatoes, chopped
1 tsp salt
½ tsp pepper
1 tsp italian seasonings
½ tsp garlic powder
½ tsp onion powder
¼ tsp red pepper flakes
1 tsp parsley
1 cup artichoke hearts, roughly chopped
4-5 cups vegetable stock (depending on how brothy you like it – I used 4 cups)
Large handful spinach
½ cup heavy cream, if desired
Juice of one lemon, if desired
Pecorino cheese, to top if desired

Method:
In a large pot, heat up 2 tbsp olive oil over medium heat. Add onion, season with a dash of salt, and sauté onion for a few minutes or until they start to soften. Add celery and garlic and sauté for another minute or so before adding tomato paste, sun dried tomatoes, and seasonings. Sauté for a few minutes or until tomato paste starts to darken, stirring frequently. Add artichokes and vegetable broth. Stir, scraping up any bits that are stuck to the bottom of the pot. Cover and simmer for about 15-20 minutes.

While your soup is simmering, now is a good time to cook your @eatbanza pasta. I used the shells. Once cooked, strain and rinse, and set aside.

Back to your soup pot. Add spinach, heavy cream, lemon juice, and your pasta. Stir well to incorporate and enjoy! I like to top with a little grated cheese when serving.

#soup #soupseason #souprecipe

Welcome back to another episode of my soup series. Tonight we’re making a super cozy spinach artich choke soup. In a large pot, we’re going to start off by sautéing some onions, celery, and garlic. Once the veggies start to soften, we’re going to go ahead and add some tomato paste, chopped sun-dried tomatoes, and all of our seasonings. We’re going to go ahead and let this cook down for a few minutes. Our tomato paste should start to turn a nice dark red color. Then we add our articho carts and vegetable broth before letting it simmer for like 15 20 minutes. While our soup is simmering, it’s the perfect time to cook up our Bonsza pasta. Bonsza is perfect for nights where I don’t feel like eating meat, but I still want to get some protein in because each serving has 20 g of protein. Once it’s cooked up, make sure you rinse it off and set aside. We finish off our soup with some spinach, heavy cream, lemon juice, and our bons of pasta. When serving it up, I like to finish with a little bit of freshly grated cheese on top. I hope you guys enjoy this recipe and if you have any other requests for soup season, please let me