Monday, August 22, 2011

Another Week of Soup

After looking through multiple recipes, I decided to cook another soup this week to take to work. I understand summer isn't exactly the best time to be cooking soup, but it's inexpensive and lasts a while. Once I get my food processor, I plan on making Gazpacho. If anyone has a good recipe, please send it my way! 

After looking through The Family Chef cookbook, I finally decided which soup I wanted to make. Below are some pictures and the recipe from the cookbook. It's very healthy and almost tastes like a pasta fagioli. There are things I would do differently next time, but overall it was yummy. Enjoy!

Jewels' Favorite Soup Jill Makes
Serves 6-8

3 15-ounce cans of cannelloni beans, drained and rinsed
6 cups of chicken stock
4 cloves of garlic, sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped in a medium dice
2 ribs of celery, chopped in medium dice
4 ripe large tomatoes, cut into small pieces
1 teaspoon kosher salt
1/4 cup fresh parsley, roughly chopped
1 cup Parmesan cheese, grated

1. Place beans, stock and garlic in a large pot on the stove. Bring to a boil, reduce heat to low and continue to cook for 20-30 minutes, stirring occasionally.

2. Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and saute the onion and celery for 5-6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook for another 3-4 minutes.

3. Add the vegetables mixture and parsley to beans. Cook another 15 minutes or so to meld the flavors together. Serve with Parmesan cheese. 

-Feel free to add leftover chicken or small pasta noodles to the soup as well. 
- Add some spice by throwing in 1/4 teaspoon cayenne pepper when cooking the vegetables. If you don't want something that spicy, be sure to at least add salt and pepper or it will be bland.
-If you don't have fresh tomatoes, chop up some canned San Marzano tomatoes. 

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