I ate a lot of Campbell's soup when I was a kid. My favorites were chicken noodle, tomato, and alphabet soup, which I ate on a weekly basis. My mother once bought Heinz because it was on sale, and I immediately knew it wasn't Campbell's, as soon as I tasted it. Gradually, I started eating more adventurous fare (at least I thought so at the time), like Knorr and Progresso. But, I still have a soft spot in my heart for alphabet soup. When I was at the grocery store, I saw a package of alphabet pasta and decided to make my own version, modeled after Campbell's. It wasn't hard. Tomato based broth, chopped vegetables, and pasta. And I made sure the broth didn't have mystery floaty things in it, like onions or tomato pulp. I don't object to that now, but hated it when I was a kid. I enjoyed the soup I made, and thought it wasn't nearly as sweet as Campbell's, which makes me wonder if they're putting sugar into theirs.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
Note: Add vegetables of your choosing.
1/2 cup peas (fresh or frozen)
1 medium onion, chopped fine
1 clove garlic, chopped
2 Tablespoons olive oil
1 15 ounce can chopped tomatoes
4-5 cups stock (chicken or vegetable), add more if you like
1 medium yukon gold potato, chopped small
1 stalk celery, chopped fine
1 carrot, chopped small
1/2 to 1 cup baby frozen limas
3/4 cup corn kernels
1/2 of a 7 ounce package of alphabet pasta, or orzo, or stars pasta (or more pasta if you wish)
pinch of herbs, if you wish. I used dried thyme
salt and black pepper to taste
Saute the onion, thyme, and garlic until soft, about 5 minutes, over medium heat. Add the can of tomatoes, including the liquid, and the stock. Simmer for about 10 minutes, then use a hand mixer or food processor to make the broth smooth. (You don't have to do that, if you don't want to.)
Add the celery, potatoes, limas, corn, and peas to the stock base, and cook at a low simmer for 15 minutes. Add the pasta to the soup and cook according to package directions--about 4 minutes, usually.