I never thought I could love a natural phenomenon more than a Double Rainbow, but I am thoroughly enjoying the hysteria surrounding the civil emergency that is the Blizzard of 2011. As I learned on the local news, whose special weather coverage preempted the Today Show this morning, we are all under strict orders to stay inside today. No one has to tell me twice! Seriously, to all of you posting photos of yourself playing king/queen of the mountain, I’m glad you’re having fun, but for me, happiness is a snowy day spent in leggings, watching the Barefoot Contessa, baking cookies, and making soup.
I swear, I cook and eat non-liquid recipes too. But when hunkering down for Snowmageddon ’11, nothing is cozier than a hearty bowl of thick soup. Unfortunately, unlike others, I did not have the foresight to grocery shop in advance of SnOMG, so I was forced to improvise with pantry ingredients. Luckily, I am never without pasta, beans, and tomatoes.
Snowbound Pasta e Fagiole
1 onion, chopped
3 cloves garlic, minced
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 scant teaspoon dried rosemary
2 cups chicken broth, plus extra for thinning soup
1 28 oz can diced tomatoes
1 cup uncooked rotini pasta
1 15 oz can cannellini beans, with liquid
Grated parmesan for serving
In a large saucepan over medium heat, cook onion and garlic until soft. Add crushed red pepper, oregano, basil, and rosemary and cook for 1 minute. Stir in 2 cups chicken broth, diced tomatoes with their juices and simmer on low for 20 minutes.
Add pasta and cook for 10 minutes, or until pasta is tender. Add broth if needed to thin the soup.
Add undrained beans and mix well. Heat through. Salt to taste, and serve with grated parmesan cheese on top.