Oh snap! We had a cold one come through the ‘Sip this weekend. I knew cooler weather was coming, but I wasn’t prepared for how cold it actually was. Let’s just say I’m surprised that Child Protective Services didn’t pick me up at the fair this weekend – Lovegirl was definitely not properly dressed. She needed a hat, a heavier jacket, gloves….I’ll stop before I further incriminate myself!
Anyhoo, one of my favorite things about cooler weather is cooking and eating soups and stews. I love the way a pot of soup simmering on the stove makes the house smell and I feel all domestic and thangs. I bought a soup cookbook about two years ago with the intention of cooking my way through the book. Well, I’ve only made one recipe so far – I like it so much that I have yet to venture into any other recipes. I first tried it when I was fasting from meat – ate this stuff almost every day for nearly a month. Without any further ado…
Borlotti Bean and Pasta Soup (my adjustments in blue)
Serves 4 (I think it serves way more!)
1 onion, chopped
1 celery stalk, chopped
2 carrots, chopped
5 T olive oil
1 bay leaf
1 glass white wine (I haven’t tried it w/wine yet)
4 C vegetable stock
14 oz can diced tomatoes
1 1/4 cups passata (never been able to find this, I just use a can of stewed tomatoes)
1 1/2 cups pasta (I’ve used mini-bowtie and mini-penne)
14 oz can of borlotti beans (can’t find these either – I use cannellini or great northern)
9 0z fresh spinach (I use a whole bag of baby spinach leaves)
2/3 C Parmesan cheese
* Place the onion, celery and carrots in a large pan w/the olive oil. Cook over medium heat for 5 minutes or until the vegetables soften. Stir occasionally.
* Add the bay leaf, wine, stock, tomatoes and passata, and bring to a boil. Lower the heat and simmer for 10 minutes until the vegetables are just tender.
* Add the pasta and beans and bring the soup back to a boil. (I usually just add the beans and let the soup simmer for a while to develop the flavors and then add the pasta) Simmer for 8 minutes until the pasta is al dente. Stir frequently.
* Season to taste w/salt and pepper. Add spinach. Cook for another 2 minutes. Garnish w/Parmesan.
So easy and so good!
I’ve never added meat, but the recipe book suggests adding cooked spicy sausage or bacon for variety.
Great recipe. Thanks for sharing!
Adding this one to the recipe book! Thanks!
And yes, it was extremely chilly this weekend. It was right up my alley!
My soup comes from a can… or from someone else making it. I have a problem following directions. LOL
I love making soups, too! Rashan, you don’t have to REALLY follow directions with soups. Why do I always end up talking to him in other people’s comments…? I guess b/c I feel comfortable doing that… ANYWAY!! Ma’am! You MUST try it with wine! It will give it a completely new nuanced flavor! You’ll love it and never want to omit the wine again! Make sure it’s a wine you like to drink, tho b/c the flavor will concentrate. I always have these lofty goals with a new cookbook and w/every new Everyday w/Rachael Ray Mag. I even tab all of the recipes I want to try (in books) and barely scratch the surface! I CAN DO BETTER!!