Thick Cannillini, Tomato, and Pasta Soup Siciliano

This soup has Sicilian roots and celebrates the sun-blasted tastes of this southern Mediterranean island. Sicily’s Tunisian invaders are acknowledged with turmeric, and the northern city of Parma is paid homage with the double use of its famous cheese.

The key to this recipe is a double thickening. First, sauté and thicken the red pepper/onion base (soffritto). Then, cook down the added tomatoes until the mixture is very reduced and thickened.  Be patient, cook, and stir.

Then finish the soup with convenient canned beans, pasta, and a wedge of parmigiano rind. Serve with evoo and grated parmigiano - the result is silky smooth and satisfying.

Ingredients
2-3 Tbs. evoo
¼ tsp turmeric
¼ tsp hot red pepper flakes
¼ tsp. freshly ground black pepper
½ medium onion chopped
½ fresh red pepper, seeded and chopped
2 bay leaves
1 plum tomato diced
1 28 oz. can chef’s cut tomatoes (or whole plum tomatoes crushed by hand)
1 28 oz. can water (after you’ve emptied the tomatoes – this washes out the remaining juices)
1 28 oz can cannellini beans, drained
1 parmigiano reggiano rind, 2-3”
½ cup red wine 
6 oz. (3/4 cup) small whole wheat pasta
2 garlic cloves chopped fine
Evoo to drizzle
Freshly grated parmigiano reggiano to taste

Method
Heat the evoo in a deep cast iron soup pot. Add turmeric, red pepper flakes, and black pepper… stir to mix. Add onion and red pepper – sauté and stir to reduce onion/pepper mixture. Add bay leaves and plum tomato, stir well, and continue sautéing.

When mixture is reduced and thickened, add canned tomatoes. Increase heat and boil away excess liquid, stirring frequently. Reduce heat and simmer until tomato sauce has thickened and oil has risen to surface. The key to this recipe is to seriously thicken and reduce the tomato mixture. Take your time.

Add water, red wine, beans, and parmigiano rind. Bring to a boil and cook until ingredients are thoroughly heated, flavors mingled, and mixture thickened. Add pasta and cook till al dente – 8-10 minutes depending on pasta.

Add chopped garlic, stir, and cook for another minute.

Serve hot, topped with a drizzle of evoo and freshly grated parmigiano, with rustic bread and a nice glass of Chianti. Buon appetito!

Puree of Spinach and Lentil Soup

This is a hearty one-pot soup with Italian roots. Lentils, spinach, and carrot lend an earthy, filling taste with excellent nutrition. The soup may be served hot or chilled – either way it is outstanding. The soup is pureed, and an old fashioned kitchen food processor will do the trick. But that is a bit of trouble, so I would recommend an immersion blender.  Since obtaining our stick blender, I have made this soup much more frequently – it is so easy!

Ingredients

3 Tbs. EVOO

¼ tsp. hot red pepper flakes

½ red bell pepper seeded and chopped

1 medium yellow onion chopped

1 large carrot chopped

2 cloves garlic chopped

6 cups water

1 ½ cups lentils, picked over for stones

8-10 oz. fresh spinach, washed and drained

Freshly ground black pepper and salt to taste

1 cup cottage cheese or plain yogurt

3 Tbs. finely chopped fresh chives

Method

Heat olive oil in a large pot, preferably cast iron. Add hot pepper flakes, red pepper, onion, and carrot. Saute until vegetable mixture is softened. Add garlic and sauté for another minute.

Add water and bring to boil. Add lentils and reduce to a slow boil. Cook lentils, covered, until lentils are tender, 20-30 minutes. Add spinach and cook, covered, another 15 minutes.

Now the soup must be blended. If you are using an external kitchen food processor, transfer the soup in batches and blend until smooth. Return to pot when done. If using stick blender, blend in the pot until smooth (this is the preferred method).

Add cottage cheese or plain yogurt. Stir well until completely blended.

Serve topped with chopped chives, and on the side slices of rustic bread. A hearty red wine is the topper. This is a meal!  Enjoy.