Chardonnay Herb Fagioli Soup W/Chili Chive Crouton
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
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1 Tbspolive oil
1 tspdried purple basil
1 tspdried italian oregano
1/4 tspcrushed red pepper flakes
5stalks celery, chopped
2 pinchof salt, or to taste
1/2 cchardonnay (or other dry white wine)
1 chomemade chicken stock (or canned)
2 can(s)italian style tomatoes (or 1- 28 ounce can of san marzano)
18 ounce can of tomato sauce
1 cuncooked multigrain spiral pasta (you can use white but cook time may be less)
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.
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.
Serve with fresh grated Parmesan or Romano cheese.
You can also include fresh basil leaves for a garnish if you have any.