Saturday, March 1, 2014

Brussels Sprouts, Pasta, and Bean Soup

    I know what you're thinking......"What's the girl (who isn't that "into" soup) doing, sharing another soup recipe?"  Well, what can I say?  It's been cold around here!!  And, when you're feeling chilled, there's just nothing better than a nice, steaming hot bowl of soup to help warm you up!

    I've been making this recipe for years, but I honestly couldn't tell you where it originated.  It's just a recipe I have written out on a card in my recipe box.  It's a great mix of vegetables, with the addition of red kidney beans, for a little protein, and some ditalini pasta.  There's something about it that really brings me back to my grandmother's kitchen.  I think it's the ditalini.  My gramma used it quite a bit.  I've shared a recipe for Pasta and Peas, in honor of her, in another post.  I recommend you check it out!

    Back to today's recipe........this soup is so comforting, so good for you, and so delicious!!  I think I may have to go have another bowl right now!  

   Here's what you'll need:

Brussels Sprouts, Pasta, and Bean Soup  (around 6 servings)

2 tblsp. olive oil
1 large onion, chopped fine (about 1 cup)
2 tsp. minced garlic
5 cups chicken broth ( I used water with chicken base added this time)
3 cups water
1 cup uncooked Ditalini pasta
10 oz. fresh brussels sprouts, cut length-wise in 1/4" slices
5 oz. yellow squash, cut in 1/4" dice
5 oz. zucchini, cut in 1/4" dice
16 oz. can kidney beans, drained and rinsed
2 tsp. chopped fresh oregano or 1 tsp. dried
Salt and pepper, to taste
Pecorino Romano cheese, for grating

    The first thing I like to do is to prepare all of the veggies.  So.....chop up the onion, zucchini, and yellow squash, and slice up the brussels sprouts.  Mince the garlic and drain and rinse the beans.  If you're using fresh oregano, you'll want to get that chopped, as well.  Also, I like to cook my pasta separately so that it doesn't soak up too much of the soup liquid later, while in the fridge.(If there is any leftover)  So, I fill a separate pot with well-salted water for cooking the pasta. 

Now, heat the oil in a 5 qt. pot over medium heat.  Add the onion and garlic and cook for about 5-7 minutes, until the onion is translucent.  

Add the broth and the water and bring it to a boil.  Then, add the remaining ingredients (except the pasta and the cheese) and cook for about 7-8 minutes, until the veggies are tender, but not mushy.  In the meantime, cook the pasta according to the pkg. directions (you want it to be al dente....a little toothsome, not really soft).

For each serving, spoon some of the cooked pasta into a bowl.  Ladle the soup over the top and finish with a generous grating of the Pecorino Romano cheese.  Serve with a side salad or grilled sandwich or just some great bread or crackers, for a delicious and warming lunch or light supper.  So good!!

For a printable recipe, click here.


1 comment:

  1. What a wonderful soup! I love all the textures - the beans, pasta and brussels sprouts! Yum!