Post by ellise on Jul 22, 2005 18:27:39 GMT 10
1 T. extra virgin olive oil, plus more for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion, chopped fine (about 1 cup)
1 celery rib, chopped fine (about 2/3 cup)
4 medium garlic cloves, minced or pressed through garlic press (about 1 heaping Tablespoon)
1 t. dried oregano
1/4 teaspoon red pepper flakes
3 anchovy filets, minced to paste (about 1 teaspoon)
1 can (28 ounces) diced tomatoes with liquid
1 piece Parmesan cheese rind, about 5" x 2"
2 cans cannellini beans, rinsed and drained (15.5 ounces each)
3&1/2 cups canned low sodium chicken broth
Salt
8 ounces small pasta shape, such as orzo, tubetini, ditalini, or
conchigliette
1/4 cup chopped fresh parsley leaves
Ground black pepper
2 ounces grated Parmesan cheese
Heat oil in large Dutch oven over medium high heat until shimmering but not smoking, about 2 minutes.
Add pancetta and cook, stirring occasionally until beginning to brown, 3-5 minutes.
Add onion and celery; cook, stirring occasionally until vegetables are softened, 5-7 minutes.
Add garlic, oregano, red pepper flakes, and anchovies.
Cook, stirring constantly, until fragrant, about 1 minute.
Add tomatoes, scraping up any browned bits from bottom of
pan.
Add cheese rind and beans; bring to a boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
Add chicken broth, 2 1/2 cups water and 1 t. salt; increase heat to high and bring to boil.
Add pasta and cook until tender, about 10 minutes.
Refer to package instructions to better estimate pasta cooking time).
Discard cheese rind.
Take Off heat, stir in 3 T parsley; adjust seasoning with salt and pepper.
Ladle soup into individual bowl; drizzle each serving with olive oil land sprinkle with a portion of remaining parsley.
Serve at once.
Pass Parmesan cheese separately.
Note: I made this soup only once before.
It was good.
However, it does not hold well, as the pasta absorbs the liquid.
3 ounces pancetta or bacon, chopped fine
1 medium onion, chopped fine (about 1 cup)
1 celery rib, chopped fine (about 2/3 cup)
4 medium garlic cloves, minced or pressed through garlic press (about 1 heaping Tablespoon)
1 t. dried oregano
1/4 teaspoon red pepper flakes
3 anchovy filets, minced to paste (about 1 teaspoon)
1 can (28 ounces) diced tomatoes with liquid
1 piece Parmesan cheese rind, about 5" x 2"
2 cans cannellini beans, rinsed and drained (15.5 ounces each)
3&1/2 cups canned low sodium chicken broth
Salt
8 ounces small pasta shape, such as orzo, tubetini, ditalini, or
conchigliette
1/4 cup chopped fresh parsley leaves
Ground black pepper
2 ounces grated Parmesan cheese
Heat oil in large Dutch oven over medium high heat until shimmering but not smoking, about 2 minutes.
Add pancetta and cook, stirring occasionally until beginning to brown, 3-5 minutes.
Add onion and celery; cook, stirring occasionally until vegetables are softened, 5-7 minutes.
Add garlic, oregano, red pepper flakes, and anchovies.
Cook, stirring constantly, until fragrant, about 1 minute.
Add tomatoes, scraping up any browned bits from bottom of
pan.
Add cheese rind and beans; bring to a boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
Add chicken broth, 2 1/2 cups water and 1 t. salt; increase heat to high and bring to boil.
Add pasta and cook until tender, about 10 minutes.
Refer to package instructions to better estimate pasta cooking time).
Discard cheese rind.
Take Off heat, stir in 3 T parsley; adjust seasoning with salt and pepper.
Ladle soup into individual bowl; drizzle each serving with olive oil land sprinkle with a portion of remaining parsley.
Serve at once.
Pass Parmesan cheese separately.
Note: I made this soup only once before.
It was good.
However, it does not hold well, as the pasta absorbs the liquid.
