Sunday, February 19, 2012
Everyone has their version of this classic Italian soup, and here's mine. I think the point of this soup is to just add whatever you have lying around and make sure to include white beans and pasta. I've caught some kind of little cold, so all I was craving last night was soup. This seemed like the perfect fix, and it was indeed delicious, satisfying and comforting.
This is what I did:
2 tablespoons olive oil
1/4 red onion, chopped
3 garlic cloves, crushed
1 large tomato, pureed in a chop n prep (or similar device)
1 carrot, chopped
6 cups water
2 teaspoons No-Beef-Base
2 cups red cabbage, shredded
1/4 teaspoon celery salt
1/4 teaspoon smoked paprika
1/4 teaspoon black ground pepper
1/4 teaspoon crushed red pepper
1 cup fresh spinach, shredded
1 can great northern beans, drained and rinsed
half package pasta (I used rice noodles)
In a deep pan, cook the onions in the olive oil for about ten minutes over medium heat. Add the garlic in the last minute.
Pour the tomato puree into the onions and garlic and stir well, cooking for two more minutes.
Meanwhile, in a large pot, mix the No-Beef-Base with the water. Add the carrots and cabbage. Transfer the onion-tomato mixture to the large pot and bring it all to a boil. Add the spices and lower heat to simmer. Cook for ten minutes or as long as you want before serving. The longer you simmer the more flavorful it becomes.
Right before serving, add the spinach and beans.
Make the pasta separately and when you're ready to serve, put as much as you desire of it into the bowl before adding the rest of the soup. I like to keep the pasta separate so it doesn't overcook and get mushy.