I have an easy Soup Hack which is Toum, the beautifully snowy white Lebanese sauce made of olive oil and garlic. My friend Cosette who is a highly skilled home cook and blogger and is Lebanese gave me some to try earlier this year and I was hooked. You can find her recipe below and here. It’s a minimalist stealth super-ingredient that can hack any mundane recipe and obliterate the need for most other seasonings. I use it in hamburgers, salad dressing, as a sandwich spread, in meatballs, scooped into a bowl to dip carrots and celery into, and thinned and spread onto fish. It is also a very good base for a pasta sauce. Honestly the only thing I wouldn’t use it in is a fruit smoothie?
The soup recipe simply takes broth, cooked pasta, and some beans. Period. If you crave for more complexity or texture, add sauteed onions or some celery and carrots, but you don’t have to, it’s really good just as listed below.
An easy pasta and bean soup recipe
4 cups good broth
2 cups cooked white beans
4 cups cooked pasta such as rigatoni or penne
Salt and Pepper
3 Tbsp. Toum
- Make the Toum.
- Heat the broth.
- Add the cooked pasta.
- Add the beans.
- Stir in the toum.
- Salt and pepper to taste
- Squeeze the juice of 1 lemon into soup.