What could go better with cold weather than a hot bowl of soup? This soup is pretty simple to make. It’s even easier to make if you have all your ingredients prepared ahead of time. This soup serves 4 generous helpings, so there will be left overs, can be frozen.
Ingredients
3- 15 oz cans of cannellini beans
2 cups fresh basil rough chopped
3 roma tomatoes seeded and diced
2 garlic gloves minced or pressed
1 large white onion diced
3 oz jar of pesto or 4 table spoons of homemade ( I used homemade, bc that’s how I roll)
8 cups of low sodium chicken broth
3 cups dry white wine
1 rind of Parmesan cheese ( optional) or grated Parmesan cheese for serving
2 tbsp of olive oil
kosher salt
1/2 to 3/4 pd of Ditalini pasta
In a sauce pan 5 qt or larger, add the broth and wine. Let this come to a boil
Open the cans of beans, rise and drain each cans. Pour half of the beans into a bowl, and mash with a fork or potato masher. Think paste consistency. Leave the remaining can and a half of beans to the side.
In a saute pan, heat 1 tsbp of oil, cook the onions until clear on medium heat this should take about 8-12 min. Add the garlic, cook until fragrant, about 30 seconds. Add the basil, tomatoes and pesto. Combine all the ingredients. Salt to taste
Add this mixture to the broth and wine combination, along with the mashed beans and whole beans. Bring the combination back to a boil. If you have the rind of Parmesan add it to the broth.
I like a lot of pasta in my soup, so I tend to go heavy on the pasta. An even balanced soup would be about 1/2 pound of pasta. The pasta can be added directly to the soup. Wait for the pasta to cook. Salt to taste. Add the remaining 1 tbsp of oil to the soup, as well as a big helping of grated cheese.
If you plan to freeze I suggest you cook the pasta separately and add it to each bowl as it is served.
ENJOY! Feed Back is also welcome
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