Wednesday, January 25, 2012

Wegetarian Wednesday

Red and White Soup

This hearty and delicious soup originates from a great cookbook my Dad bought for me many years ago called “The Complete Vegetarian Pasta Cookbook,” by Emma Callery. The book is a treasure trove of amazing recipes from fresh pasta and basic sauces, comforting bakes and ragus, to the more adventurous pasta themed desserts like Cinnamon Fettuccine with Apple Sauce or Chocolate Pasta Torte.

I’ve modified Callery’s recipe a bit to adjust to my family’s taste, but the original is really great, too. Another delicious change is from Parmesan to Bleu Cheese, taking this soup to full on patriotic status, but most of the time I stick with Parm. The first time I made this, I was surprised at how rich the soup was for something that could be pulled together so quickly. Tossing the pasta into the olive oil give it a bit of a toasted hint that works really well with the beans.

Total Prep & Cooking Time: 30 Minutes
Serves: 4 – 6

Red & White Soup

3 TBSP Olive Oil
1/2 Onion – Chopped
2 Cloves Garlic – Minced
2 Parsnips – Chopped (optional)
1 Cup of Dried Pasta – shape of your choice (I really love to use pastina)
2 TBSP Tomato Paste
1 14oz Can of Kidney Beans – Drained & Rinsed
1 14oz Can of Cannellini Beans – Drained & Rinsed
8 Cups Vegetable Broth or Stock
1/2 Cup Fresh Parsley – Chopped
Salt & Pepper to Taste
Fresh Parmesan to Garnish

Heat the OLIVE OIL over medium heat in a large stock pot. Add the ONION and sauté 3 – 5 minutes until they start to become clear. Add PARSNIPS, PASTA, and GARLIC, sautéing for another minute, but not longer. The garlic tends to get bitter if overcooked.

Add BROTH and TOMATO PASTE. Raise heat, bring to a boil, and stir to incorporate the tomato paste. Reduce to a simmer and allow to cook for 10 minutes or until the pasta is al dente. Be sure to give it a stir every now and then so that the pasta doesn’t stick.

Add both beans and parsley. Taste and add salt and pepper, if needed. Cook until beans are heated through, 3-5 minutes. Serve with a liberal sprinkle of freshly grated parmesan and a little more cracked pepper.

You can serve this with some crackers, crostini, or just a simple loaf of bread. It’s packed with protein, ridiculously cheap, and oh so delicious. Aside from the parsnips and parsley, you should have most or all of the ingredients on hand. There’s something earthy and different about using parsnips in this soup, but if you don’t want to make a special trip, you can always leave them out or use carrots. This Red and White Soup is an excellent example of a vegetarian meal that doesn’t feel like it’s vegetarian. The soup is hearty and filling, I hope you enjoy it! Let me know what you think and what you're cooking.

Thanks for reading!


1 comment:

patricia said...

Another, "yum" meal, Sara! Thanks!