My friend Kristan shared this recipe with me, from the book “The Best of Italy-A Cookbook” and frankly, she sent it to me in a note-card format via email, so I have no idea if the text is lifted directly from the book, or if she’s added in text of her own and that is how I do things right now. However the recipe is noted as from the book, linked below!
She made it for me after I had surgery, giving testimony to it’s healing properties, and I have to say, I believe it’s magical. I’m guessing it’s all the garlic! It’s delicious, easy to make and freeze, and I often make it to share with friends-we have one right now that is very under the weather, so we are taking a delivery over later today.
I figure my posts might be all over the place? Big topics, personal essays, career observations, but the through-line is “good.” And this is a good soup!
from the book:
The Best of Italy — A cookbook
1 1/2 cups minced onion
1 1/2 cups minced carrot
1 1/2 cups minced celery
1/4 cup olive oil
1 (28 oz) can crushed tomatoes, including liquid
6 cups vegetable broth (or chicken if you wish)
2 tablespoons minced fresh basil (or) 1/2 teaspoon dried basil (I usually use dried)
1/2 teaspoon dried thyme
*1/2 teaspoon fennel seeds, crushed (*optional)
Salt & Pepper
1/4 pound fresh green beans, trimmed & cut into 1-inch lengths
1/2 cup small pasta shells (It doesn’t look like enough, but if you add more it will deplete the liquid and it will be too thickand feel free to use GF or not )
1–14 oz can of cannellini beans, drained
4 garlic cloves minced
1/3 cup minced fresh basil or parsley
In a casserole over low heat, cook the onion, carrot, and celery in the olive oil, stirring occasionally, for 5 minutes. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and salt and pepper, and bring the liquid to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the green beans and pasta and simmer for 10 minutes, or until the beans and pasta are just tender. Add the drained cannellini beans, garlic and more salt and pepper to taste. Simmer, stirring occasionally, until the beans are heated through.
Stir in the 1/3 cup fresh herbs. Serves 6. Takes about 60–90 minutes to prep and cook. Serve with a warmed and sliced baguette or GF bread of choice- to dip in your soup!