1/2 C. uncooked small pasta*
1 C. canned or precooked kidney or garbanzo beans
2 C. chicken broth
1 onion, chopped
3 fresh tomatoes, chopped
1/2 C. cooked lima beans
Combine all ingredients in a soup pot. Cook until pasta is tender. If desired, serve topped with grated parmesan cheese and a teaspoonful of white wine.
_______
*By "small pasta", I mean any pasta shape that is pretty much bite-sized. I don't know all the names of all the pasta varieties, but the ones my Grandmom uses most often are: stars, acini de pepe, elbows, and orzo. Acini de pepe are little dots, kind of. I pesonally am also fond of cooking with conchiglie and mostaccioli. (Mini shells and mustaches!!!)
This is one of those Italian recipes where you can pretty much put in whatever you want to. Therefore it is also one of those recipes where Italian mothers and daughters (and granddaughters, and greatgrandmothers) fight about mid-stove.
Mother: NO! You put in white kidney beans! Otherwise is chili!
Daughter: (Loooong, drawn-out sigh from daughter).
Mother: OK, I see you no care how I feel! (tears begin to glisten suggestively in mother's eyes)
Daughter: Look, the world is not going to end if I put in light red kidney beans.
Mother: FINE, do what you want!
Daughter: FINE! I'LL STRAIN OUT THE RED KIDNEY BEANS!
Mother: No, no throw away! Must not waste! (tears mysteriously are now gone)
Daughter: (Innocent tone) Oh, ok, I see. Well, the red ones are ok then?
Yes. This soup is technically a quick meal, but it could take all day. In the end, no one will be poisoned by the wrong color of kidney bean, the mother will compliment the daughter on her cooking, the daughter will heave a sigh of relief and victory, and lunch will be heartily enjoyed by all.
1 C. canned or precooked kidney or garbanzo beans
2 C. chicken broth
1 onion, chopped
3 fresh tomatoes, chopped
1/2 C. cooked lima beans
Combine all ingredients in a soup pot. Cook until pasta is tender. If desired, serve topped with grated parmesan cheese and a teaspoonful of white wine.
_______
*By "small pasta", I mean any pasta shape that is pretty much bite-sized. I don't know all the names of all the pasta varieties, but the ones my Grandmom uses most often are: stars, acini de pepe, elbows, and orzo. Acini de pepe are little dots, kind of. I pesonally am also fond of cooking with conchiglie and mostaccioli. (Mini shells and mustaches!!!)
This is one of those Italian recipes where you can pretty much put in whatever you want to. Therefore it is also one of those recipes where Italian mothers and daughters (and granddaughters, and greatgrandmothers) fight about mid-stove.
Mother: NO! You put in white kidney beans! Otherwise is chili!
Daughter: (Loooong, drawn-out sigh from daughter).
Mother: OK, I see you no care how I feel! (tears begin to glisten suggestively in mother's eyes)
Daughter: Look, the world is not going to end if I put in light red kidney beans.
Mother: FINE, do what you want!
Daughter: FINE! I'LL STRAIN OUT THE RED KIDNEY BEANS!
Mother: No, no throw away! Must not waste! (tears mysteriously are now gone)
Daughter: (Innocent tone) Oh, ok, I see. Well, the red ones are ok then?
Yes. This soup is technically a quick meal, but it could take all day. In the end, no one will be poisoned by the wrong color of kidney bean, the mother will compliment the daughter on her cooking, the daughter will heave a sigh of relief and victory, and lunch will be heartily enjoyed by all.
No comments:
Post a Comment