Chardonnay Herb Fagioli Soup W/Chili Chive Crouton
By
Jennifer Darden
@tipsyculinaryqueen
1
Plus, a wine taste test...It's Zin, versus a red blend and chardonnay. Visit my blog to see which one is perfect pairing for this soup! And to see how to make these crunchy homemade croutons! Forget the crackers :) tipsyculinaryqueen.com
Ingredients
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1 Tbspolive oil
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1 tspdried purple basil
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1 tspdried italian oregano
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1/4 tspcrushed red pepper flakes
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5stalks celery, chopped
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1onion, chopped
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2 pinchof salt, or to taste
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1/2 cchardonnay (or other dry white wine)
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1 chomemade chicken stock (or canned)
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2 can(s)italian style tomatoes (or 1- 28 ounce can of san marzano)
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18 ounce can of tomato sauce
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1/4 tspsugar
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1 cuncooked multigrain spiral pasta (you can use white but cook time may be less)
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115 ounce can cannellini beans, with liquid
How to Make Chardonnay Herb Fagioli Soup W/Chili Chive Crouton
- Heat olive oil in a large saucepan over medium heat.
Add herbs and pepper.
Stir continuously to release oils. It only takes about 30 to 60 seconds. Be careful not to let them burn. - Toss in vegetables.
Then salt.
Once they are tender and translucent pour wine in.
Allow to deglaze for 3 or 4 minutes. - Dump in stock and stir until it dissolves to a smooth consistency (if using canned just cook for 2 or 3 minutes.)
- Stir in tomatoes and sauce.
Then sprinkle with sugar.
Simmer this on low for about 20 minutes. - Add pasta and cook approximately 10 minutes, until pasta is tender.
- Add undrained beans and mix well.
Heat through.
Serve with fresh grated Parmesan or Romano cheese.
You can also include fresh basil leaves for a garnish if you have any.