Monday, November 3, 2008

Soup’s On

Don’t you just love it when a recipe turns out better than you expected? Not that I didn’t think this recipe from the Kitchen Sink would be good. It’s just that it was even better than I thought it would be! I was first attracted to the bright pretty colors in it. I am a firm believer in eating the rainbow.

I love soups. All kinds, black bean, chili, vegetable soup, minestrone, chicken noodle. You name it, if it’s in a bowl, chances are I’ll like it. (In fact… the bowl analogy applies to ice cream, cereal, oatmeal…). This recipe is the first thing I starred in my google reader and actually made. And I am very glad I did. Not only does it not require a long list of ingredients, it comes together really fast as well. It could easily be a weeknight meal. Or it could be a great way to use up leftover Thanksgiving turkey (I used chicken, but you could use either).

Also, I think this must be a manly soup. The Boy complimented me THREE SEPERATE TIMES! First, after eating it, he said “Thanks, boo. That was really good!” Usually he just says “Thanks boo, that was good” whether it was good or crappy, just to be nice. THEN, he told me the next morning, “That soup last night was really good.” AND THEN, he commented me on Facebook saying, “The soup was even better the next day.” SO, I tell you, GO, MAKE THIS SOUP! Your man will thank you… three times maybe.

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Italian Chicken, Bean, & Tomato Soup

as seen on The Kitchen Sink, originally adapted from Bon Appetit

Ingredients:

2 cups chopped fresh fennel
4 ounces sliced pancetta, chopped
1 28-ounce can chopped tomatoes
2 cups homemade or low-sodium chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 1/2 cups roasted chicken or turkey, shredded
1/2 teaspoon dried crushed red pepper
1/4 teaspoon smoked paprika
1/2 cup chopped fresh basil

Directions:

Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook, stirring occasionally, about 8 minutes. Mix in broth, beans, shredded turkey or chicken, smoked paprika and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.

Original photo, from 2008.  As you can see my photography skills have vastly improved!

 

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One Response to “Soup’s On”

  1. 1
    Maria — November 22, 2009 @ 7:25 pm

    I have been making lots of soup lately. It just hits the spot:)

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