Wednesday, December 1, 2010

Wintertime is Soup Time

I'm a big fan of soup especially when the weather gets a little chilly, and even though it's not as cold here as other places (ummm Utah!) soup is perfect for a chilly night.  This picture isn't as fancy as the blog I found it on but the consensus with our friends is that it was delicious!

Mediterranean Chicken, Bean & Pasta Soup as seen on Cookin' Canuck

  • 2 tsp olive oil
  • 1 large shallot, minced
  • 2 medium carrots, cut into thin half-circles
  • 2 large celery stalks, cut into 1/2-inch pieces
  • 1 can (28 oz.) whole tomatoes, finely chopped, including juices
  • 5 cups low-sodium chicken broth
  • 2 bay leaves
  • 2 cups chopped, cooked chicken
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • 1/2 cup ditalini (small, short pasta tubes)
  • 1/4 cup finely chopped fresh parsley
  • 8 fresh basil leaves, thinly sliced
  • Grated Parmesan cheese
Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.

Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.

Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.

Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.

Serves 6 to 8.

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