I am always looking for quick and easy weeknight meals, but I am never willing to sacrifice taste. That’s why I created this stew. It’s easy to make, and it’s literally bursting at the seams with flavor. I recommend making a double batch and freezing some. That way, on nights when you are feeling tired after work and want a comforting meal, you can defrost it in minutes and enjoy. For this recipe, I like using orzo or any small pasta shape, and if you are gluten-free, feel free to use a gluten-free pasta. Gluten-free pasta often requires a few more minutes of cooking time, so be sure to keep an eye on it. And while I love using spinach in this stew, use whatever greens you have on hand: kale, escarole, chard, or the like. Once the stew is done, I recommend adding a generous pinch of freshly grated cheese on top. Serve with a side of crusty sourdough bread.
Carrots, celery, and onion are the base for any good comfort meal. Using rotisserie chicken puts this meal on the table in under thirty minutes!
I wanted to call this recipe "Zuppa di Ceci con Pomodori," but my copy editor insisted that it be in English. But doesn't it sound better in Italian? For optimum flavor, use dried beans to make this hearty dish. However, the beans do require overnight soaking before being cooked, so in a pinch you can use canned garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup, but feel free to substitute any pasta you happen to have on hand.