Sunday, April 26, 2009
Katie's good cookin'!
This is another one of my daughter Katie's recipes from her favorite cookbook, The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2008).
Escarole simmered in good broth with a little wine, tomato, pasta and chickpeas is pure Italian comfort food! You can cook the soup a day ahead, up to adding the pasta. When you want to serve it, bring it to a simmer 10 minutes ahead and then add in the pasta.
SOUP WITH FRESH GREENS AND TINY PASTA
Serves 6 to 8 as a first course; 4 to 6 as a light main dish
Prep time 15 minutes; stove time 35 minutes.
8 cups chicken broth
1/2 cup dry white wine
1 cup whole canned tomatoes, crushed with your hands (do not use canned crushed tomatoes)
2 large garlic cloves, minced
1 medium to large onion, minced
1 15-ounce can chickpeas, rinsed and drained
2 large handfuls escarole or curly endive leaves, fine chopped (2-1/2 to 3 cups)
1/3 tight-packed cup fresh basil leaves, fine chopped
1/2 cup tiny pasta (alphabets, orzo or stars)
Salt and fresh-ground black pepper to taste
1 cup or more fresh-grated Parmigiano-Reggiano cheese
1. In a 6-quart pot combine the broth, wine, and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens, and basil. Simmer partially covered 20 minutes.
2. Stir in the pasta and simmer, partially covered, 6 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.