Friday, June 12, 2009

Pasta and Bean Soup

When I was first contemplating on what to title this blog, I didn't realize the economy was going to tank as it did. Luckily, I haven't noticed a mass opening of soup kitchens in the recent months as they did during the great depression...thank goodness. I really entitled this KB's Soup Kitchen because, guess what, I love soup. I love everything about it. I love creating it. I love the aromas wafting through the house on a chilly dismal day. I love making a meal in one pot. I love parking my body on the couch in front of the TV with a big hot mug of fresh made soup. And, let's face it, it's a great way to stretch a buck.

Wednesday was a dark and drizzly day...perfect for soup. So I pulled out one of my Farm Journal cookbooks and started looking for soup recipes. This particular one reminded me of a country version of Pasta Y Fagioli. I made a few tweaks and these are the results. Let's just say it was all gone by the end of the day.


6 slices of bacon
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic minced, grated, or pressed
1 cup baby carrots sliced or chopped
1/2 cup white wine
2 1 lb. cans white beans undrained
1 1 lb. can diced tomatoes undrained
1 cup chicken broth
1 bay leaf
1/2 tsp. oregano
1/8 to 1/4 tsp. red pepper flakes
salt and pepper to taste
more chicken broth as needed
1 cup small pasta

Cut the bacon into very small pieces. Fry it up in a large pot (I like to use my Dutch oven for this). Remove to paper towel.

Add the onion, celery, and garlic to the bacon renderings. Saute over medium low heat for about 10 minutes, until very tender. Add the carrots to the pot and cook for another 5 minutes or so.

Deglaze the pot with the wine. You can also use chicken broth if you prefer. Add the 1 cup of chicken broth, beans, tomatoes, herbs and spices. Heat to boiling, cover, lower heat and simmer for 30 minutes.

Remove about 2 cups of the soup and puree. Add back to the soup.

Add as much chicken broth as is necessary to cook the pasta. Add the pasta and simmer until the pasta is tender. Serve with a dollop of sour cream.

Notes: My hubby said this was the best soup I had ever made. My daughter who was here that day hit the pot 3 times. Next time I will double this. And you can certainly use dry beans for this...1 cup for this recipe. If I do say so myself, this was pretty darn good. Enjoy!


Olga said...

That looks really hearty! And I'm a huge fan of a dollup of sour cream in soups.

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