Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 47

Serves 6

I love the old-world, rustic flavours of this hearty soup. Credit for this recipe goes to my friend Julia. Her parents emigrated from Sicily to America, and cooking is in her veins. Italians are known for feeding large families on tight budgets with peasant dishes such as this, and beans were often used because they are inexpensive, filling and nutritious. This dish takes about 20 minutes to make, start to finish. Leftovers are great for lunch.

275g ditalini pasta (use brown rice pasta for gluten-free)

Sea salt

1 teaspoon olive oil

1 medium onion, chopped

8 cups (2 litres) low-salt chicken or vegetable stock*

1 (400g) tin cannellini beans,* rinsed and drained

Freshly ground black pepper

1 head escarole, leaves washed and torn into a few pieces

Freshly grated Parmesan cheese, for serving (optional)

*Read the label to be sure this product is gluten-free.

Cook the pasta to al dente in a pot of salted boiling water according to packet directions. Drain and set aside.

Heat a large nonstick pot over medium heat. When hot, add the oil and onion and cook, stirring, until golden, 3 to 4 minutes. Add the stock and beans and bring to a boil. Season with black pepper to taste, and then add the escarole. Cook until the escarole wilts, about 15 minutes.

To serve, divide the cooked pasta among 6 bowls. Ladle the soup over the pasta and sprinkle with Parmesan, if desired.

skinnyscoop

Nothing can ruin a dish like mushy pasta. To avoid that situation, cook the pasta in a separate pot. Then, when you’re ready to serve, divide the pasta among serving bowls, ladle in the soup and top with cheese.

FOOD FACTS meet escarole

Escarole (pronounced ESS-ka-roll) is a variety of endive whose leaves are broader, paler and less bitter. It contains a number of nutrients, including folate, fibre and vitamins C and K. If you can’t find it, you can substitute Swiss chard or any other leafy green vegetable.