Ingredients
- 1 1/2 tsp.
kosher salt, plus more
- 6 oz.
small pasta shells
- 1 tbsp.
unsalted butter
- 1/3 c.
extra-virgin olive oil, plus more for drizzling
- 1
medium Vidalia onion, chopped
- 3
stalks celery, sliced into 1/2"-thick half moons
- 2
medium carrots, halved lengthwise, sliced into 1/2"-thick half moons
Freshly ground black pepper
- 6
cloves garlic, coarsely chopped
- 1 tbsp.
tomato paste
- 1 qt.
chicken broth
- 2 c.
canned whole tomatoes, crushed
- 1
Parmesan rind (optional)
- 1
zucchini, sliced 1/2" thick
- 1
(15-oz.) can white kidney beans
- 2 oz.
baby kale
- 1/3 c.
coarsely chopped fresh basil
Grated Parmesan, for serving
How to:
- In a medium saucepan over high heat, bring 5 cups water to a boil; season with 1 1/2 teaspoons salt. Add shells and cook, stirring occasionally, until al dente, about 7 minutes. Drain and transfer to a medium bowl. Add butter and toss to combine.
Meanwhile, in a large pot over medium-high heat, heat oil. Add onions, celery, and carrots; season with salt and pepper. Cover and cook, stirring occasionally, until onion is translucent and carrots begin to soften, about 8 minutes. Uncover, add garlic, and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until brick red, about 1 minute. Add broth, tomatoes, and Parmesan rind (if using). Bring to a simmer and cook, stirring occasionally, until tomatoes are cooked down and broth is slightly thickened, about 5 minutes; season with salt and pepper, if needed.
Reduce heat to medium. Add zucchini and beans and cook, stirring occasionally, until al dente, 7 to 8 minutes. Remove from heat and stir in kale, basil, and pasta.
Divide soup among bowls. Top with Parmesan and drizzle with oil.
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