Herb-infused oils have tons of uses. Aside from cooking, drizzling salads and dipping breads, herb-infused oils are also used in bath and skin care products. Although, you can easily find them on the shelves in your favorite stores, they can be pricey and your options may be limited. Well, FYI you can DIY for a fraction of the cost and enjoy as many flavors and combinations as your creativity will allow. I suggest using dried herbs to prevent bacterial growth and mold. Fresh herbal infused oils can be used, but to be safe, it should only be used the day-of.
Yield: 8 (1 cup) Servings
Total: 1 hour 20 minutes
Prep: 20 minutes
Cook: 1 hour
1 tablespoon olive oil
1 medium onion
1 1/2 teaspoon marjoram
1/2 teaspoon dried rosemary, crushed
2 large garlic cloves, chopped
2 (16-ounce) cans chickpeas, drained and rinsed
4 cups vegetable stock
1 cup water
1/2 teaspoon organic basil
1 large bay leaf
1 1/2 cups ditalini pasta
1 package (6-ounce) baby spinach
Salt and pepper to taste
Saute onion in oil in a large sauce pot on medium to low heat until soft. Add marjoram and rosemary. Heat until you smell the wonderful fragrance. Stir in garlic, chickpeas, vegetable stock, tomatoes, water, basil and bay leaf.
Blend 1/3 of chickpea mixture in a blender, blend until smooth. Add puree to sauce pot, stir
Add pasta to sauce pot. Bring to a boil on high heat. Reduce to low; simmer 20 minutes. Stir in spinach.
Serve hot with herb-infused olive oil and crusted bread.
Tips & Tricks
Want to make your soup heartier? Add celery, bell peppers, carrots, and mushrooms.
Kick it up a notch with cayenne pepper.