Wednesday, April 11th 2012, 6:16 pm
Mermaid Soup with Toast Island
Ingredients:
4 slices uncooked thick sliced applewood smoked bacon, chopped
2 sprigs rosemary, left whole
1 teaspoon dried thyme
1 dried Bay leaf
1 large onion, finely chopped
3 carrots, finely chopped
2 ribs celery, finely chopped
2 tablespoons garlic, chopped
Salt and pepper
2 (15 oz.) cans cannellini beans
[2] can[s] fire roasted tomatoes
1 quart chicken stock, low salt
1 1/2 c. small pasta shells
Grated Parmigiano-Reggiano
Baguette bread, cut into slices
sliced provolone
Directions:
Heat a large stockpot over medium heat and add oil and bacon. Brown bacon and add herbs, bay leaf, carrot, onion, celery, garlic, salt and pepper to taste. Add beans, fire-roasted tomatoes, water, and stock. Heat on high until soup begins to boil. Add in small pasta shells. Reduce heat to medium and cook until shells are al dente. Remove the bay leaves. To serve, spoon into bowls and top with Parmigiano-Reggiano cheese.
To make cheesy toast: cut baguette into slices and top with sliced provolone. Sprinkle with Italian seasoning and place under broiler till melted. Float on the top of the soup to simulate an island!
April 11th, 2012
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