The taste that satisfies body and soul
I find my mind drifting off to another place, another time. I longed for the taste of Italy the other day and so I made this soup just for you. Tell me your thoughts.
Chunky vegetables, rich broth, nourishing beans, nuggets of pasta and a golden sprinkle of Parmesan, that’s amore. It’s more than just a soup. Perfect for cold weather and lean times, this soup has the look, taste and aroma that’s satisfying for body and soul.
•1 can red or white kidney beans
•¼ pound bacon chopped
•2 cloves garlic
•1 onion, finely chopped
•8 cups (2 litres) chicken stock
•2 carrots chopped into small cubes
•3 potatoes cubed
•3 celery stalks chopped
•½ small cabbage shredded
•1 can (28 ounces) tomatoes mashed
•3 bay leafs
•1 tsp each dried basil and oregano
•½ tsp salt
•½ tsp pepper
•1 cup rotini, macaroni or tubetti
•1 cup packed fresh parsley finely chopped
•¼ cup olive oil
•2 tbsp pine nuts or walnuts
•1 clove garlic, minced
•¼ cup freshly grated Parmesan cheese,
•Salt and pepper to taste
Note: You can substitute basil for parsley; reducing oil to 2 tbsp.
In a large saucepan over medium heat place bacon and cook for several minutes, add garlic and onions and cook for five minutes or until the onions are clear. Add beans and stock; bring to boil.
With angled knife, finely chop carrots and celery, and finely shred cabbage. Add to pot with tomatoes, bay leaf, basil, oregano, salt and pepper; bring back to boil. Reduce heat and simmer for 20 minutes.
Meanwhile, peel and cube potatoes; add to pot with the pasta. Simmer, covered, for 10 to 15 minutes or until potatoes are tender. Discard bay leaf. Taste and adjust seasonings.
Pesto. In food processor, puree parsley, oil and pine nuts until smooth; transfer to bowl. Stir in garlic and Parmesan. Season with salt and pepper to taste.
To serve ladle into soup bowls; top each with 1 tbsp pesto. Enjoy.
Originally posted by Ian Leatt on http://lifestyles55.ca