Banza Chickpea Pasta – Five Ingredient Rustic Rainy Day Soup Recipe
Written and photos by Jessica Lewandowski
My mom loves the huge farmer’s market in Madison, Wisconsin. Admittedly, I’m a fan too now. After she got me to tag along with herself and her boyfriend (oh, yeah, I was the third wheel with my mom), the three of us came home with boxes full of fresh produce. One of my favorite things to cook is a big pot of some sort of vegetable soup, but I like to add pasta in there every now and then to bulk it up. I chose Banza Ziti Chickpea Pasta, which is entirely gluten-free, for this recipe!
I’ve tried pasta made from lentils before, but I much prefer this chickpea pasta. It cooks up exactly like a semolina pasta would, but you’re cutting out major net carbs and calories. There’s no better way to enjoy a huge haul from the farmer’s market than to make a pot of soup loaded with veggies. My Rustic Rainy Day Soup Recipe is perfect for our current weather and some rainy days coming up! Even better? You only add 5 ingredients, along with the Banza Ziti Chickpea Pasta and a little salt and pepper.
(serves approx. 6)
- 1 c. fingerling potatoes, sliced into rounds
- 3 TB olive oil
- 6 c. beef broth
- 4 oz. white mushrooms, sliced
- 4 oz. Banza Ziti Chickpea Pasta
- 1 c. fresh kale, chopped
- Salt and pepper to taste
- Place the sliced potatoes into a large soup pot, and coat them in the olive oil.
- Cover the pot, and cook the potatoes down on medium heat for about 5 minutes or until they’ve become soft. Stir occasionally with a spoon to avoid burning.
- Pour in the beef broth, cover the pot, and bring to a boil.
- Turn the heat down to a simmer, and add the mushrooms and Banza Ziti Pasta. Cook for about 7 minutes, or until the pasta is al dente.
- Stir in the kale, salt, and pepper. Cook for just an additional minute to cook down the kale.
- Serve on a rainy afternoon!
P.S. Banza is holding an Instagram contest! Create a five-ingredient recipe, and use the hashtag #BanzaPlus5 for a chance to win a special giveaway!