Here it is – the Mezzaluna Garden Soup! I promised last week that I would share this Mezzaluna Garden Soup recipe with you and even though we are still trying to enjoy every last moment, of our last few days of summer, before he heads back to school, I knew I couldn’t break my promise!
I bet you didn’t know that you have a great deal of say in what goes on at Domestically Blissful, but it turns out you do! Roger didn’t think anyone would respond when I posted the picture of the Mezzaluna Garden Soup on Instagram asking if you would want this recipe sooner rather than in the fall… I guess we all learned that Instagram is a great way to determine if and when a recipe or craft should be shared! I seriously love hearing from you!
Speaking of which! If you have messaged me – whether via email, comment, post, ect. – in the last couple of weeks and I haven’t responded it isn’t because I don’t love you anymore! Roger and I have really been trying to enjoy our time together before he starts his third year of dental school – I hope you understand! But I will be getting back to you really soon! Roger starts back up Monday… I am so sad!
Right now we are headed up to Ohio to visit The Miller Family Farm to finish our summer break with some family and cooler weather before heading back to Alabama!
1 tablespoon Butter
¼ cup sliced Celery
2 minced Garlic Cloves
¾ teaspoon Black Pepper
¼ teaspoon Salt
1 to 1 ½ cups Mezzaluna With Gorgonzola
2 cups Vegetable Broth
½ cup Water
½ can Garbanzo Beans
½ packet of G Washington’s Seasoning and Broth, Rich Brown
1 large diced Roma Tomato
1-2 Large Handfuls of Washed Baby Spinach
1 tablespoon Pesto
¼ – ½ cup chopped Veggie Chicken Strips
½ teaspoon Italian Seasoning
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First, sauté the ¼ cup sliced celery in a pot with 1 tablespoon butter, 2 minced garlic cloves, seasoned with ¼ teaspoon black pepper and ¼ teaspoon salt in a large pot– you will add the rest of the seasonings later.
In a second smaller pot, cook the Mezaluna pasta according to the packing instructions. Once done drain and put to the side. You could cook the little ravioli’s in the soup, but if you let the soup simmer too long there is a greater risk that they will break open. By cooking the pasta separately until al dente they will hold their shape better and you will be able to control how much pasta each bowl of soup gets!
After a few minutes of the butter, garlic, and celery cooking, add your vegetable broth and water, let this start to boil over medium high heat. Once boiling, turn down the heat to medium and add the garbanzo beans, diced tomato, and chopped veggie chicken strips. Let this simmer, just below a boil for 5-10 minutes, then add the baby spinach, pesto, and the rest of the seasonings. Keep on low heat for an additional 5 minutes or so, then add the mezzaluna pasta and serve hot. This soup can continue to stay on low heat for up to 30 minutes before serving if needed.
You can always leave the mezzaluna pasta on the side and let people add it to their soup as desired so the soup can stay warm on the stove.
Ciabbatta bread and Apple Smoked (white) cheddar compliments this soup tremendously! I also like to top off this Mezzaluna Garden Soup with a sprinkle of cheese and pepper!
I would love to see your Mezzaluna Garden Soup! Show off your yummy food on Instagram with the hashtag #DomesticallyBlissful
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