You’ve mingled through your last party and packed away the decorations – now it’s time to relax. Unwind from the holiday hustle and bustle in front of a cozy fire with a comforting bowl of homemade soup. Serve this Italian favorite with a simple salad of greens, Bermuda onion, and crumbled Gorgonzola cheese, topped with croutons, a pinch of basil and a splash of balsamic vinegar and olive oil. Add some warm Italian bread and a glass of Chianti. Then kick back, take the phone off the hook and enjoy a little post-holiday peace.
Ingredients:
1 1/2 cups dried cannellini or small white beans
1/4 pound bacon
1 medium onion, peeled and diced
1 large carrot
2 ribs celery
1 clove garlic, peeled
2 tablespoons olive oil
2 sprigs fresh rosemary
3 cups chicken broth
1 28-ounce can whole plum tomatoes, chopped
1/4 to 1/2 cup olive oil
salt & pepper to taste
2 cups (8 ounces) ditalini or elbow macaroni
freshly grated Romano cheese
Directions:
Place the beans in a large bowl, cover with cold water, and soak overnight. Next day, drain the beans, place them in a large pot, and cover with fresh water. Bring the beans to a boil and cook for 15 minutes. Drain off water and set the beans aside. Next, mince together the bacon, onion, carrot, celery, and garlic and set aside. In a large soup pot, heat the olive oil, add the minced ingredients and rosemary, and saute the mixture over medium heat (approximately 5 minutes), until the vegetables are soft and the bacon begins to brown. Add the beans and coat well with vegetables. Then, stir the tomatoes, broth, salt and pepper, cover the pot and cook on medium-low heat for about 30-minutes, or until the beans are tender but not mushy. Keep the soup on warm. In a separate pot, bring 3-4 cups water to a boil. Add pasta and cook 10-15 minutes (until it’s al dente). Drain pasta add to soup, and stir. Serve each bowl topped with a drizzle of olive oil and sprinkle of grated cheese. Makes 8 servings.
– Recipe submitted by Sharon Santoski
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