I created this soup because I wanted something light for dinner and it's getting quite cold outside now, so I wanted something warm and comforting. This is a great recipe if you are trying limited to the amount of calories you can eat. I'm not exactly sure how many calories would be in this, but on Weight Watchers it's 3 points per serving.
8 cups beef broth
1 cup red wine (something good enough to drink)
1 14 ounce can diced tomatoes
4 tablespoons basil pesto
3 cloves garlic, minced
1 6 ounce can tomato paste
2 large potatoes with skin on, cubed
1 carrot, diced
1 14 ounce can kidney beans, drained
1 1/2 teaspoons celery salt or kosher salt
1 tablespoon sugar
4 ounces uncooked pasta (I used Barilla Piccolini Mini Wheels pasta)
In a large saucepan over medium heat, boil broth, wine, diced tomatoes with juice, basil pesto, garlic, and tomato paste for one hour.
Add potatoes, carrots, kidney beans, celery salt, and sugar. Cook covered for another 45 minutes or until potatoes are fork tender.
Add pasta and cook covered for 15 minutes or until al dente.
Makes 12 - 1 cup servings
3 comments:
Dear Sinanthiel,
Many of your recipes require quite a few ingredients. In my own home cooking I tend to reuse mostly the same ingredients, plus whatever fruits, vegetables, etc that are 'in-season' at the farmer's market that week. My staple dishes involve stir-frys, eggs, and pastas.
I'm curious:
1. How many of these ingredients did you have on-hand, and how many did you have to make a special shopping trip to pick up?
2. Do you buy what 'looks good' and then come up with recipes, or do you plan out what you're going to make for the week before you go out shopping for ingredients?
"8 cups beef broth
1 cup red wine (something good enough to drink)
1 14 ounce can diced tomatoes
4 tablespoons basil pesto
3 cloves garlic, minced
1 6 ounce can tomato paste
2 large potatoes with skin on, cubed
1 carrot, diced
1 14 ounce can kidney beans
1 1/2 teaspoons celery salt or kosher salt
1 tablespoon sugar
4 ounces uncooked pasta (I used Barilla Piccolini Mini Wheels pasta)"
"So, what was the purpose in you asking me these questions?"
Thanks, I was just curious how a real chef--or even one in training with a sweet blog--shops and stocks their home kitchen.
"I know a lot of people don't have a lot of the ingredients that I have on hand all the time..."
I'm working on that! I was looking up ideas for my new herb garden when I ran across one of your messages on Chef Talk.
"Are you planning on trying out my recipes?"
Yep. (:
I made minestrone yesterday from your recipe and it was yummy! Far superior to the canned stuff--it wasn't too salty, the pasta was tender, the potatoes had a nice texture, and the wine added depth.
Comments
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+ The recipe doesn't say lid on or lid off. I went with LID ON (boils easier, less evaporation).
+ The recipe doesn't say whether to include juice from the cans. I included the juice from the diced tomatoes but not from the beans.
+ I focused on less sodium. I went with reduced sodium broth (330mg), reduced sodium kidney beans, and didn't add the 1.5 tsp kosher salt.
+ For the pesto I used 1 cup basil, 1/6 cup sunflower seeds, 1 large garlic clove--mashed in a mortar and pestle. Then I mixed 3 tbsp parmeggiano reggiano rind + 2.5 tbsp evoo + salt & pepper to taste. Served some on toasted asiago sourdough bread as an appetizer--Mmmm! :)
(I wonder if pesto was necessary for the soup's flavor--chopped bail may have the same effect?)
+ Mine was too thick (doesn't flow once refrigerated). Maybe I could add h2o to fix that. Next time I may go with a gentler boil so there is less evaporation.
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