Weekly Winner: Big Bowl of Brothy Goodness

brothy pastaI’m one of those weird people that won’t eat soup during warm weather.  Yeah, I’ll do the occasional gazpacho but basically, soup for me is off the menu from around Memorial Day to Labor Day.  Which is why I’m totally thrilled by the cooler weather here in Chicago — it means once again, “Soup’s On”!!

This recipe for Brothy Pasta with Chickpeas is soul-satisfying.  There’s a rich tomato broth, plenty of pasta, hearty chickpeas and just enough cheese to make me happy.  It’s quick, easy and is a great way to use up the various pasta “odds and ends” you have in the pantry.  The recipe comes from Bon Appetit and will be making a regular appearance on our table (now that summer is officially over)!

Brothy Pasta With Chickpeas

Serves 4

Ingredients:

  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • Kosher salt
  • 3 garlic cloves, thinly sliced
  • 1 sprig rosemary
  • ¼ tsp. crushed red pepper flakes
  • 1 15-oz. can chickpeas, drained, rinsed
  • 1 cup whole peeled tomatoes, crushed by hand
  • 6 oz. orecchiette or other short pasta
  • 2 Tbsp. finely chopped parsley
  • 3 Tbsp. finely grated Parmesan, plus more for serving
  • Freshly ground black pepper

Procedure:

  1. Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and continue to cook, stirring occasionally, until onion and garlic are both very soft and just beginning to brown around the edges, 5–6 minutes longer. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes.

  2. Add pasta and 4 cups water. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt.

  3. Divide brothy pasta between bowls. Drizzle with more oil and top with Parmesan and black pepper.

Weekly Winner – A Rustic Bowl of Guiltless Comfort

I’ve said it before and I still believe it – a good bowl of soup can save your soul.  Especially if said soup is incredibly easy and comes together quickly.  Silky Tomato Soup with White Beans and Garlic Oil is the perfect example of that. Hearty and comforting, this soup has a bit of spice and enough substance to keep you going through the hectic holiday season. Perhaps best of all is that, while rich-tasting and wonderfully filling, it won’t contribute to the destruction of your diet like a lot of food will this time of year.

I actually made this soup awhile ago — almost two weeks! But have just now managed to post it.  It still stands as one of the best things I’ve made recently.  I found this winner in Cooking Light and will be making it regularly to ensure my own salvation.

Silky Tomato Soup with White Beans and Garlic Oil

Serves 4

Ingredients:

3-1/2 Tbsp olive oil, divided

8 large garlic cloves, sliced

1/2 tsp crushed red pepper

1 (14.5 oz) can cannellini beans, rinsed and drained

1 cup chopped sweet onion

1/2 cup chopped carrot

2 thyme sprigs

1 Tbsp tomato paste

1 cup vegetable stock (I used chicken)

1-1/4 tsp salt

3 lb. ripe tomatoes, chopped

2 oz whole-wheat bread, torn

Preparation

1. Heat 3 tablespoons oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans; toss.

2. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes.

3. Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.