soup | bread type

It’s been awhile since I’ve posted a new recipe. It’s not because I’ve stopped cooking or enjoying food. Sometimes life gets away from us and hobbies go by the wayside. But, I’m going to try again. And I won’t waste time on words because my ramblings are secondary to the recipe. And I’d rather focus on the food.

This latest recipe is adapted from Mark Bittman’s recipe in the New York Times.

Tuscan Farro Soup

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, diced
2 celery stalks, chopped
2 carrots, peeled and chopped
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic
1 cup farro (I use Trader Joe’s 10 minute Farro)
1 cup dried cannellini beans, soaked overnight (put beans in a bowl with c
1 (14.5 oz) can of diced tomatoes
1 (3-inch) Parmesan rind
1 bay leaf
7 cups chicken stock (I use Better than Bouillon)
¼ cup chopped fresh parsley
freshly grated Parmesan

Directions

Pour extra virgin olive oil in a large, deep pot over medium heat. Then, add onion, celery, carrots, a large pinch of Kosher salt and some freshly ground black pepper. Cook for approximately 5 to 10 minutes, until vegetables are softened. Add garlic, and stir for a minute; add cannellini beans, tomatoes, Parmesan rind, bay leaf, and chicken broth, and stir.

Bring soup to a boil, then turn heat to low and simmer for 35 minutes. Then, add farro and cook for another 30 minutes. Stir in parsley, then cook 5 more minutes. Make sure to taste and add salt and pepper to your liking. Serve with freshly grated Parmesan.

Note: If you use regular farro, add earlier with the beans, etc. so you cook them for about an hour.

Having a head cold makes me desire soup. However, the thought of going to a store makes me figure out how to make a soup with the ingredients I have on hand. Luckily, I went to the store the other day so I’m not too desperate. I realize I have 2 links of Italian sausage and I immediately know that a minestrone soup needs to be made. Since I keep pasta, canned white kidney beans, canned diced tomatoes, and chicken broth in stock, I know I have a decent base for a hearty soup. Some may call it a “poor man’s” minestrone, but since I’m a woman I feel it only right to declare this recipe “poor woman’s” minestrone.

Poor Woman’s Minestrone

Serves 4-5

Prep time 5-7 minutes, Cook time approximately 1 hour

Ingredients

2 links Italian sausage (half pound)
2 tablespoons olive oil
1 small sweet or yellow onion, diced (1/2 cup)
2 medium carrots, peeled and diced
1 small Italian zucchini, diced
2 cloves of garlic, minced
1 teaspoon dried Parsley
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups chicken broth
14.5 oz can diced tomatoes
15 oz. can white kidney beans, drained and rinsed
1 cup ditalini pasta (also known as short (salad) macaroni)
Parmesan cheese, grated (Of course, you need to sprinkle some Parmesan on top of your minestrone!)

Directions

In a heavy stockpot over medium-high heat, add the olive oil and brown the Italian sausage, approximately 10-12 minutes. Remove sausage from heat and place on a dish to cool. Lower the heat to medium-low and put onions in the pot, stirring up the brown bits for about 1 minute. Next, add carrots and cook for additional 2-3 minutes, stirring occasionally. Mix in zucchini, garlic, parsley, salt, and pepper, and cook for another 2 minutes. Pour in diced tomatoes, white kidney beans, and chicken broth. Raise heat to medium-high, cover pot, and bring to a low boil, approximately 13-15 minutes. In the mean time, slice cooled Italian sausage. When the soup is at low boil, uncover the pot, add the pasta and sliced Italian sausage. Lower the heat to medium and cook for 8-10 minutes. Finally, remove from heat, cover the pot, and let rest for 20-25 minutes. Salt and pepper to taste prior to serving. Make sure to have some grated Parmesan cheese handy to really enjoy your bowl of minestrone!