Soup Recipe #1
Summer’s over (well, according to the calendar, not the temperature) and the children are back to school. Now it’s time to think of menus and autumn food. No more “don’t know what to eat, let’s have corn and burgers or tomato salad or”… well, you get the idea. It’s time to return to serious planning.
Getting new ideas out of our family is like pulling teeth. They have favorites that are just repeated over and over. Justin wants soup and turkey sandwiches or mac and cheese; Victoria wants plain pasta, Adriana wants breakfast for dinner ….. and so it goes. Back to my recipe folders.
I’m going to make soup today and as I looked through my recipes, I decided to post 5 of our favorite soups in the next five days.
So here’s the first one, actually a Rachel Ray recipe that I sometimes follow exactly, and other times put in whatever I can find that’s a close match. Not only is it delicious, it’s quick and easy too. She calls it “stoup” because it’s a cross between a soup and a stew. You only need a bunch of broccoli rabe, sausage and a can of cannelloni beans. (You probably already have some kind of pasta, chicken broth and a can of tomatoes in your pantry.)
Rachel’s Rabe and White Bean Stoup (serves 4)
1 bunch broccoli rage cut into 2-inch pieces
2 Tbsp. olive oil
1 pound hot or sweet Italian sausage
4 cloves garlic, finely choopped
4 cups chicken stock
1 can cannelloni bent (15 oz) rinsed
1 can petite diced or stewed tomatoes (14.5 oz)
1 cup orecchiette (ear shaped) pasta
Shaved pecorino Romano cheese for topping
In a soup pot, bring a few inches of water to a boil, salt it and add the broccoli rabe; cook for 5 minutes. Plunge into bowl of ice water; drain again.
In same pot, heat 2 tbsp olive oil over medium-high heat. Add sausage, break up the meat and cook until browned Add the onion and garlic and cook 5 min to soften Add the stock, beans, tomatoes and 1 cup water. Season with salt and pepper. Cover and bring to boil. Stir in pasta, lower the heat and simmer 8 minutes until al dente. Turn off the heat and stir in the broccoli rabe. Serve with shaved cheese and a drizzle of olive oil.
Tomorrow: It’s never too late for gazpacho!