Thursday, September 30, 2010
Cross My Heart
Wednesday, September 29, 2010
Beans + Soup
2 slices maple bacon, cut into small chunks (if you're like me then you might need more since I ate 2 after I cooked them because they smelled so good - then I had to cook 2 more)
Chop the below 4 ingredients-
1 small sweet onion
1 carrot
2 celery stalks
2 cloves garlic (I of course used more since we LOVE garlic)
Pinch or two of Red pepper
2 Bay leaves
Fresh thyme
1 jar San Marzano tomato sauce
¼ cup tomato paste (I accidentally used the whole can oops!)
2 cans cannelini beans
2 boxes chicken stock (28 ounces total)
Salt
Pepper
Elbow pasta - ½ lb (or a little less)
1) In deep pot, render the bacon until just crispy - set aside in a bowl leaving the bacon oil in the pot.
2) In the same pot add 2 TBLS olive oil along with diced onion, carrot, celery and salt and pepper. Sauté for 10-12 minutes until soft throughout.
3) Add garlic and tomato paste, sauté another 2-3 minutes.
4) Add back the bacon with 1 jar San Marzano tomato sauce, 2 boxes of chicken sauce, fresh thyme, 2 bay leaves, salt, pepper and red pepper, to taste.
5) Cook for 30 minutes on med - low heat.
6) Drain 2 cans of cannelini beans and add to pot. Cook another 15-20 min.
7) Add elbow pasta and cook on med-low until pasta is just done.
8) Serve with olive oil drizzled on top and freshly ground pepper.
For a less chunky soup, after adding the garlic and tomato paste, pulse an immersion blender through the vegetable mixture a few time