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Pasta Soup Recipes

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Basic Noodles Chicken Topping 2 In reply to
 1 cup White meat chicken
1 cup Fresh mushrooms
1/2 cup Water chestnuts
2 tbl Oil
1/2 tsp Salt
1/2 cup Stock
2 tsp Cornstarch
2 tbl Water
Method :
1. Slice chicken, fresh mushrooms and water chetnuts.
2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes).
3. Add mushrooms and water chestnuts; stir-fry until mushrooms begin to soften (about 1 minute more).
4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS:
1. For the water chestnuts, substitute bamboo shoots.
2. After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce.
3. In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper.
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Basic Noodles Cooked Chicken Topping In reply to
1 cup Cooked chicken
1 x Or
2 x Eggs
1/4 cup Smoked ham
1 cup Chinese lettuce
1 cup String beans
1 cup Celery
1/2 cup Canned mushrooms
1/2 cup Onion
1/4 cup Water chestnuts
1/4 cup Bamboo shoots
2 slc Fresh ginger root
2 x -(up to)
3 tbl Oil
1 cup Stock
1 tbl Cornstarch
1 tbl Soy sauce
1/2 tsp Sugar
2 tbl Water
Method :
1. Slice cooked chicken. Hard boil, shell and slice eggs. Dice ham.
2. Slice Chinene lettuce, string beans, celery, mushrooms, onion, water chestnuts and bamboo shoots. Shred ginger root.
3. Heat oil. Add ginger root and stir-fry a few times. Add all vegetables; stir-fry about 3 minutes.
4. Add stock and heat quickly. Cook, covered, over medium heat until vegetables are done (5 to 7 minutes). Then stir in cooked chicken and ham only to heat through.
5. Meanwhile blend cornstarch, soy sauce, sugar and cold water to a paste; then stir in to thicken mixture. Arrange as a topping over noodles in soup.
Garnish with egg slices and serve. VARIATION: For the chicken, substitute cooked pork, beef, shrimp or lobster.
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Basic Noodles Cooked Chicken Topping 2 In reply to
2 cups fresh Or
3 cups Dried black mushrooms
1 cup Cooked chicken
1/4 cup Smoked ham
2 cup Chinese cabbage
2 tbl Oil
1/2 cup Stock
1/2 tsp Salt
1 tbl Cornstarch
2 tbl Water
Method :
1. Soak dried mushrooms.
2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese cabbage.
3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes).
4. Add chicken, ham and mushrooms; stir-fry 1/2 minute more. Add stock and salt and heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken mixture. Arrange as a topping over noodles in soup and serve.
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Basic Noodles in Soup In reply to
      Topping for soup
1/2 lb Egg noodles
2 tsp Soy sauce
1 tsp Peanut oil
3 dsh Sesame oil, more or less
1/8 tsp Pepper
6 cup Stock
Method :
1. Prepare any of the simple or stir-fried toppings suggested in recipes:
"Basic Noodles Simple Toppings", "Basic Noodles Chicken Topping #1/#2",
"Basic Noodles Cooked Chicken Topping #1/#2", or "Basic Noodles Pork and Spinach Topping"
2. Parboil noodles as in "Parboiled Noodles #1/#2".
3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil.
4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles; then pour heated stock over and serve at once.
NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS:
1. Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper.
2. After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper.
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Basic Noodles in Soup 2 In reply to
1/2 lb Egg noodles
6 cup Stock
1 x Scallion
1/2 tsp Salt
1 dsh Pepper
2 tsp Soy sauce
1 tbl Sherry
Method :
1. Parboil noodles as in "Parboiled Noodles #1/#2".
2. Bring stock to a boil. Stir in noodles, then bring to a boil again.
Simmer to heat through (about 2 minutes). Meanwhile mince scallion.
3. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with scallion and serve at once.
NOTE: Never add noodles to soup until just about ready to serve. If added too far in advance, noodles tend to get mushy. VARIATIONS:
1. In step 2, before adding the noodles, add 1 cup raw chicken. shredded; and/or 1/2 cup bamboo shoots, cut in strips. Simmer, covered, 10 minutes.
2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat through.
3. For the parboiled egg noodles, substitute 1/2 pound peastarch noodles
(soaked); and 1 cup spinach, shredded. In step 2, simmer both only to heat through.
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Basic Noodles Pork and Spinach Topping In reply to
 
1/2 lb Lean pork
1 x Leek stalk
1/2 lb Spinach
2 tbl Oil
Method :
1. Shred pork and leek. Stem spinach and cut leaves in half.
2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes).
3. Add leek and spinach; stir-fry 1 minute more.
4. Arrange mixture as a topping over noodles in soup and serve. VARIATION: For the spinach, substitute 2 cups Chinese lettuce, cut in 2-inch sections and stir-fry in step 3 until softened. (You may also add, with the Chinese lettuce, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button mushrooms.)
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Basic Noodles Simple Toppings In reply to
4 x Scallions, shredded and/or
4 x Hardboiled eggs, shelled ond cut in quarters
1/2 lb Preserved cabbage, rinsed and shredded
1/4 cup Each of cooked chicken, cooked pork and ham, all shredded
1/4 cup Each of roast chicken and duck, both shredded
1/2 cup Smoked ham, shredded
1 cup Cooked chicken, shredded or cut in strips
Method :
These are toppings for use in "Basic Noodles in Soup #2".
NOTE: The cooked meat may be reheated (before it is arranged over the noodles) simply by placing it in a sieve and dipping it briefly in the hot stock.
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Bayou Red Beans and Rice Casserole In reply to
 2 cup Dried Red Kidney Beans Sorted and Rinsed
1 tbl Vegetable Oil
8 oz Chorizo Sausage (or Italian) Crumbled
1 lrg Yellow Onion Coarsely Chopped
1 lrg Green Bell Pepper Seeded and Chopped
1/2 cup Chopped Celery
2 x Cloves Garlic Minced
8 oz Smoked Ham Diced
4 cup Browned Beef Stock
2 whl Bay Leaves
1/2 tsp Dried Thyme Crumbled
1/2 tsp Dried Marjoram Crumbled
1/8 tsp Cayenne Pepper
2 cup Cooked Long-Grain Rice
1 tbl Red Wine Vinegar
1/2 tsp Salt
Method :
Soak beans overnight in water to cover. Drain beans (if cooking beans in water instead of broth, reserve soaking liquid and add water to total 1 quart liquid); set aside.
In a 6-Quart Dutch oven over moderate heat, heat oil 1 minute. Add chorizo and saute until brown - about 5 minutes; transfer to paper toweling to drain. Drain all but 2 Tablespoons of pan drippings. Add onion, green pepper, celery, and garlic and saute until soft - about 5 minutes. Add reserved beans, ham, stock, bay leaves, thyme, marjoram, and cayenne.
Bring to a boil over high heat. Reduce the heat to moderately low and simmer, covered until beans are tender - about 1 1/2 hours. Remove and discard bay leaves. Preheat the oven to 350 degrees.
Drain beans, reserving 1 cup liquid. Put beans and liquid into a lightly greased 3-Quart casserole; stir in chorizo, rice, vinegar, and salt to taste.
Bake, covered, until hot - about 40 minutes. Serve with hot red pepper sauce.
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Bean and Pasta Soup In reply to
1 x onion, chopped
2 clv garlic, crushed
4 x ripe tomatoes, peeled and deseeded
25 gm (1 oz) butter
750 ml (1 1/4 pints) milk
225 gm (8 oz) haricot beans, cooked, or other white beans
50 gm (2 oz) pasta spirals, cooked, or other pasta shapes
Salt and freshly ground pepper
Method :
Saute the onion, garlic and tomatoes in butter for a few minutes.
Pour on the milk and simmer for a few minutes.
Blend a little of the liquid and 50g (2 oz) of the beans to make a purie.
Add this and the remaining beans to the milk.
Add the pasta, reheat and season. Serve hot with brown bread.
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Bean and Pasta Soup In reply to
 2 pkt low-sodium instant vegetable broth and seasoning mix
dissolved in
1 1/2 cup hot water
1 cup low-sodium canned stewed tomatoes
4 1/2 oz uncooked small shell macaroni
14 oz rinsed, drained, canned red kidney beans
1 cup thawed frozen spinach chopped
1/2 tsp oregano leaves
1/2 tsp basil leaves
3/4 oz grated parmesan cheese
Method :
In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.)
Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese.
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Bean-Pasta Soup Mix In reply to
3/4 cup Dried onion flakes
2 x (1/2 ounce) jars dried Celery flakes
1/2 cup Dried parsley flakes
3 tbl Dried basil
3 tbl Dried oregano
2 tsp Garlic powder
2 tsp Coarsely ground pepper
2 x (2-1/4 ounce) jars beef-Flavored bouillon granules
16 oz Pkg dried black-eyed peas
16 oz Pkg dried kidney beans
16 oz Pkg dried navy beans
16 oz Pkg small shell pasta Uncooked
Method :
Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to ech package. Label "Herb Mix" and seal.
Combine black-eyed peas and next 3 ingredients; divide evenly and plae in 6 airtight plastic bags. Label "Bean Mix" and seal.
Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container; repeat procedure with remaining bags.
Yield: 6 (3-bags) gifts. Directions for gift recipe card: Sort and wash ben mix; place in a Dutch oven=2E Cover with water 2 inches above beans; soak 8 hours. Drain.
Combine beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2 hours, stirring occasionally.
Add 1 (14-1/2-ounce) can Mexican-style stewed tomatoes,undrained, and pasta; cook 20 minutes.
Yield: 9 cups
Note: To use the
quick-soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil. Remove from heat; cover, and let
stand 1 hour. Drain.
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Bean Pasta Soup Mix 2 In reply to
 1/4 cup Dried onion flakes
1/2 oz dried Celery flakes
1/2 cup Dried parsley flakes
3 tbl Dried basil
3 tbl Dried oregano
2 tsp Garlic powder
2 tsp Coarsely ground pepper
4 oz beef bouillon granules
1 pkt dried black-eyed peas -- (16 Ounce) (or other dried beans of your choice)
1 pkt dried kidney beans -- (16 Ounce)
1 pkt dried navy beans -- (16 Ounce)
1 pkt dried pinto beans - (16 Ounce)
1 pkt small shell pasta -- (16 Ounce) Uncooked
Method :
Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to each package.
Label Herb. Mix and seal.
Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6 airtight plastic bags. Label Bean Mix and seal. Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container; repeat procedure with remaining bags.
Yield: 6 containers of 3 bags
For one recipe of soup:
1 carrot, chopped
2/3 cup cooked ham, chopped
1/2 cup celery, thinly sliced
1/2 cup onion, thinly diced
1 large potato, diced
1 can (14 oz) diced tomatoes, undrained
Directions for preparing soup: Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain. Combine beans, 3 quarts water, herb mix, and fresh vegetables listed above in Dutch oven or other large pot. Bring to a boil; reduce heat, and simmer 2 1/2 hours, stirring occasionally. Add canned tomatoes, and pasta; cook 20 minutes.
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Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta In reply to
2 cup Dried pinto beans
4 cup Beef stock OR
3 cup Canned beef broth
6 cup Water
6 tbl Olive oil
2 slc prosciutto rind OR
2 slc salt pork
1 x Carrot, chopped
1 x Celery stalk, chopped
1 med onion, chopped
1 sprg fresh rosemary OR
1 tsp Dried rosemary
2 tbl Parsley, chopped
2 x Garlic cloves, chopped
1 tbl All-purpose flour
2 tbl Tomatoe paste
Salt & pepper, to taste
1/4 lb Small elbow macaroni OR
1/4 lb Arborio rice
1/3 cup Parmesan cheese,fresh grated
Additional Parmesan cheese
Method :
Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. Cover and bring to a boil.
Reduce heat. Simmer 50 to 60 minutes, stirring occasionally. Heat 3 tablespoons oil in a small saucepan. Add rosemary. Cook over medium heat until lightly browned. Discard rosemary. Add parsley and garlic; saute.
When garlic changes color, stir in flour. Cook and stir about 1 minute.
Remove 1 cup cooking liquid from bean mixture. Stir in tomato paste. Stir into flour mixture. Season with salt and pepper. Cook 5 to 10 minutes, stirring frequently. Add to bean mixture. With a slotted spoon, place a third of bean mixture in a blender or food processor. Process until smooth.
Return to saucepan. Bring soup to a boil. Add pasta or rice and cook over high heat 8 to 10 minutes. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese.
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Beef and Macaroni Soup In reply to
 12 oz extra lean ground sirloin
2 1/2 cup Lowfat Beef Broth
1 1/2 tsp Italian seasoning
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 cup elbow macaroni
16 oz Low Sodium Tomatoes Canned,cut up
16 oz Kidney Beans Canned , rinsed and
drained
Method :
In a large saucepan, cook the ground beef over Medium heat until browned, about 5 minutes, stirring occasionally. Drain the beef in a strainer or colander, then transfer to a large plate lined with three layers of paper towels. Blot the beef with additional paper towels. Return the beef to the saucepan. Stir in the broth, Italian seasonings, onion and garlic powders. Cover and bring to a boil. Stir in macaroni. Return to a boil, then reduce the heat. Cover and simmer until the macaroni is just tender, about 8 minutes. Stir in the tomatoes and kidney beans. Return to a boil to heat through.
NOTES : Variation: Replace the sirloin with ground turkey. Use any shape pasta spirals, wagon wheels, bow ties, shells, etc.
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Beef Carbonnade Soup with Spatzle In reply to
 3 lb Beef
1 tbl Oil
5 cup Beef broth
4 cup Tomato juice
12 oz Beer
1 cup Onions, chopped
1 cup Celery, sliced
2 tsp Chili powder
1 tsp Basil
3 x Garlic cloves, crushed
2 x Bay leaves
1 cup Carrots
1 cup Green beans
1 1/2 cup Mushrooms
SPATZLE
2 x Eggs
1 1/2 cup Flour
1/4 tsp Salt
1/8 tsp Nutmeg
3/4 cup Milk
Method :
Brown meat in oil in soup pot. Add broth, juice, beer, onion, celery, chili powder, basil, garlic, and bay leaves. Bring to boil, reduce heat and simmer covered 2-3 hours. Add carrots and green beans and simmer until tender. Add mushrooms and spatzle and cook 10 minutes more. Noodles can be used in place of spatzle. SPATZLE: Beat eggs slightly. Combine flour, salt, and nutmeg. Beat eggs into flour mixture. Gradually add 1/2 c. milk, then add more milk a tablespoon at a time until the mixture is smooth, soft, and quite moist. Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water. Cook 5 minutes or until tender, stirring occasionally. Remove with a slotted spoon and add to soup.
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Beef 'N Rigatoni Stew In reply to
1 cup Dried prunes, pitted
1 1/2 lb Beef chuck, cut in 1 1/2-in pieces
1/2 cup Flour
1 tsp Salt
1 tbl Salad oil
1 med Onion, coarsely chopped
1 x Garlic clove, minced
2 tsp Salt
1/4 tsp Pepper
1/2 tsp Oregano leaves
4 dsh hot pepper sauce
8 oz Can tomato sauce
1/2 lb Rigatoni
Method :
To make pitting easier, stew prunes for 5 minutes in 2 cups of water. Drain and cool. Pit and set aside. Shake beef cubes in a bag with flour and salt, a few at a time, until cubes are well coated. Brown beef in hot oil in deep 4-quart kettle. Add onion, garlic, salt, pepper, oregano and hot pepper sauce.
Add tomato sauce and enough water to keep liquid 1-inch above meat
(about 3 cups); stir well. Cover tightly and bake at 300F degrees for 2 hours.
Add rigatoni and prunes. Add enough water to cover (about 2 cups). Bake 1 hour longer.
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Beef Soup with Noodles In reply to
2 tbl Vegetable oil
2 lb Beef bones, small
1 lb Shin of beef
2 x Chicken pieces
(or a chicken carcass)
1 lrg Onion quartered
2 x Carrots peeled, quartered
1 x Leek sliced
4 x Celery stalks sliced
1 x Bay leaf
1/2 tsp Black peppercorns
1/2 tsp Allspice berries
Salt to taste
3 qt Cold water
Chopped fresh parsley
NOODLES
1 cup All-purpose flour plus extra
for kneading
1/2 tsp Salt
1 x Egg
Method :
Heat the oil in a large pan. Add the bones, beef, and chicken and brown evenly. Alternatively, bake in a preheated oven at 400 degrees for 20 minutes, or until evenly browned, then transfer to a pan.
Add the vegetables, bat leaf, peppercorns, allspice, salt, and water to the pan. Bring to a boil, cover, and simmer for 3 hours.
Meanwhile, make the noodles. Sift the flour and salt into a bowl. Add the egg and mix together, adding enough water to make a firm dough. Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap until required.
Strain the stock into a bowl and allow to cool. Skim off the fat, return the stock to the pan, and bring to a boil.
Roll the dough out until thin on a lightly floured surface. Cut the dough into shapes using a small star cutter. Drop the shapes directly into the soup and return to a boil. The noodles are cooked when they rise to the surface. Divide the noodles equally among individual plated and serve the soup hot, sprinkled with chopped parsley.
This recipe yields 6 servings.
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Beefy Spaghetti Soup In reply to
 1/2 lb ground beef, crumbled
1 cup frozen cut green been
1 x medium onion
1 1/2 cup broken spaghetti (uncooked)
1 x clove garlic minced
1 tsp parsley flakes
4 cup beef stock
3/4 tsp salt
1 tsp olive oil
1/8 tsp pepper
1 x can sliced mushrooms
1 x bay leaf
1 x can tomato sauce
1/2 tsp oregano
Method :
In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain.
Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes).
Stir occasionally.
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Big, Bold Noodle Soup In reply to
 6 x dried shiitake mushrooms or more
1 1/2 cup boiling water
8 cup vegetable bouillon prepared as directed
6 x star anise
4 lrg ginger root slices or more
4 cup mustard greens stemmed and chopped
(about half a bunch, pack the measure)
4 cup bok choy chopped
(include stems, 2-3 small heads)
10 x scallions thinly sliced
on the diagonal
1 lb fresh egg noodles fresh
or 1/2 pound dried
(about 3-4 cups cooked)
OPTIONS
soy sauce
chili garlic paste or sauce
dark sesame oil
cilantro leaves torn
Method :
Rinse the mushrooms and place them in a small bowl. Pour in the boiling water and cover with a plate. Let stand at least 30 minutes. (This can be done several days ahead, and the mushrooms can just stay in the water until use.)
Combine the bouillon, star anise, and ginger in a soup pot, and bring to a boil. Tum the heat down, cover, and simmer for about 20 to 30 minutes At this point the broth can sit for up to several hours, or overnight.
Remove the ginger and star anise with a slotted spoon. Strain the mushrooms over the soup, squeezing them firmly, so all of the soaking liquid goes in. Then slice the mushrooms thinly and add them to the soup as well.
Heat the soup to the boiling point, and add the mustard greens, bok choy, and scallions. Turn the heat down, and simmer for about 2 minutes.
Meanwhile cook the noodles in boiling water until just tender. Drain them in a colander, rinse, and drain again, so they won't clump. Divide the cooked noodles among the largest soup bowls you can find and ladle the soup on top. Pass around the optional toppings on a tray, so each person can customize his or her portion.
Yields: 6 to 8 soul-soothing servings;
Preparation Time: 50 minutes (15 minutes of work).
NOTES : Fresh Asian egg noodles, like the thick Shanghai or Japanese udon, are ideal for this soup. But fettuccine may be used. Use a vegetarian bouillon base like "Better than bouillon" but make it stronger than usual: 1-1/2 or 2 times the recommended amount per cup.
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Biskuitstreifle In reply to
60 gm Butter (1/4 cup)
2 x Eggs, separated
100 gm Flour (3/4 cup plus 2 Tbsp)
A bit of milk
Salt to taste
A bit of baking powder
Method :
Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold into batter. Line a jellyroll sheet with baking parchment, and cover with 1/3 inch layer of the dough. Bake at medium heat. After the pastry has cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to soup just before serving.
Serves 4.
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Black Bean and Macaroni Soup In reply to
1 cup dried black beans
8 cup lowfat chicken broth approximately
2 sm bay leaves
1 tbl olive oil
1 lrg onion coarsely chopped
1 sm garlic clove finely chopped
1 cup canned chopped tomatoes drained
2 tbl red wine or to taste
1 tsp sugar
1/4 tsp black pepper
1 1/2 cup elbow macaroni
2 lrg red bell peppers roasted
peeled and cut into medium dice
GARNISH
flatleaf parsley and
green onion finely chopped together
Method :
Wash and pick over beans. Cover with an inch of water and bring to a rapid boil. Boil for 2 minutes and turn off heat. Allow to sit, covered, for 1 hour.
Drain beans and cover with 3 cups of the chicken stock. Bring to a boil and turn heat down to a simmer. Add bay leaves. Simmer until the beans start to get tender, about 1 hour and 30 minutes.
Meanwhile, heat the olive oil and saute the onion until wilted and starting to brown, about 7 minutes over medium heat. Stir in the garlic and continue to cook for another minute or so. Scrape the onion-garlic mixture into the beans and add the tomatoes. Continue cooking, adding more stock if necessary, until beans are done. This can take up to another hour. Add wine, sugar, pepper, and balance of the stock.
To serve, boil macaroni in very well salted water for 6 minutes. Drain and add to the bean mixture along with the diced red pepper. Simmer just long enough to com pletely cook the macaroni. Allow to sit for about 5 minutes before serving. This probably will not need salt, but correct seasoning if necessary.
If you have cooked the soup too rapidly you may have evaporated too much of the liquid. In that case, add a bit more stock. However, this should be a very thick soup. Sprinkle with chopped flat-leaf parsley and green onion, if desired.
Serves 6
Serve with cornbread, sticks, or crackers.
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Blt Pasta Soup In reply to
 
3/4 cup Ronzoni alphabets, uncooked
2 can Whole tomatoes 14 oz each, undrained
1 can Beef broth, 14 oz can
1 cup Water
Salt and ground black pepper
1 lb Bacon, cooked and crumbled
Chopped iceberg lettuce
Toasted croutons, (optional)
Mayonnaise, (optional)
Method :
In medium saucepan, stir together pasta, tomatoes with juice, broth and water; heat to boiling. Boil, stirring frequently to break up tomatoes, 5 minutes or until pasta is done. Salt and pepper to taste. In each bowl, place 1/3 cup lettuce; ladle 1 cup soup over top. Sprinkle with 1/4 cup crumbled bacon; top with croutons and mayonnaise, if desired.
Notes:
Prep Time: 20 min. -
Start to Finish: 20 min.
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