Soup and Salad

May 2015

Ariel Laughton

PESTO BEAN SOUP

5 cloves of garlic, minced

1 Tablespoon olive oil

2 cans (15.5 oz. each) cannellini beans, drained

3 Tablespoons basil pesto

2 Tablespoons fresh parmesan cheese, grated

3 cups chicken broth

1 cup celery, chopped

½ cup roasted red peppers, chopped

½ cup calamata olives, chopped (optional)

Heat olive oil and add garlic.  Saute for one minute.  Add 2 cans of cannellini beans and 1 cup water.  Simmer until thick, about 8 minutes, and then stir in pesto and parmesan.  Add chicken broth and celery; cook 15 minutes.  Stir in roasted peppers and olives, if using.  Serve with more grated parmesan.

PASTA E FAGIOLI SOUP

1 lb. ground bulk sausage (I like to use the Hot/Spicy Jimmy Dean brand)

½ cup onion, chopped

2 carrots, chopped

½ cup celery, chopped

1 (28-oz.) can diced tomatoes, undrained

1 (16-oz.) can red kidney beans OR cannellini beans, drained

4 cups beef stock

1 ½ teaspoons oregano

1 teaspoon pepper

2 ½ teaspoons parsley

10 oz. prepared spaghetti sauce (I use Hunt’s)

8 oz. small pasta (small macaroni, shells, or ditali)

Brown sausage in large Dutch oven.  Add onions, carrots, and celery and saute until onions begin to be transluscent.  Add oregano, pepper, and parsley and cook for one minute.  Add tomatoes, beans, beef stock, and spaghetti sauce.  Simmer for 30 minutes or until vegetables are soft.  Add pasta and cook for another 10 minutes or until pasta is soft.  Serve with parmesan cheese.

CONTADINA (PEASANT’S) SALAD

--several handfuls of spinach

--grape tomatoes, sliced in half lengthwise

--English or regular cucumber, quartered and sliced

--red onion, thinly sliced

--slivered almonds or pine nuts

--fresh mozzarella, quartered or in small balls

--black or calamata olives

--roasted red peppers, chopped

Mix ingredients together in proportions to your liking and serve with a good balsamic vinaigrette or just a few drizzles of olive oil and balsamic vinegar.