Chardonnay Herb Fagioli Soup W/Chili Chive Crouton

★★★★★ 1 Review
tipsyculinaryqueen avatar
By Jennifer Darden
from Virginia Beach, VA

Many chefs have a version of a Fagioli soup. Here's my savory rendition with fresh herbs, white wine, homemade chicken stock, and topped off with fresh baked chili chive croutons. 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 :) http://www.tipsyculinaryqueen.com

prep time 40 Min
cook time 1 Hr

Ingredients

  • 1 Tbsp
    olive oil
  • 1 tsp
    dried purple basil
  • 1 tsp
    dried italian oregano
  • 1/4 tsp
    crushed red pepper flakes
  • 5
    stalks celery, chopped
  • 1
    onion, chopped
  • 2 pinch
    of salt, or to taste
  • 1/2 c
    chardonnay (or other dry white wine)
  • 1 c
    homemade chicken stock (or canned)
  • 2 can
    italian style tomatoes (or 1- 28 ounce can of san marzano)
  • 1
    8 ounce can of tomato sauce
  • 1/4 tsp
    sugar
  • 1 c
    uncooked multigrain spiral pasta (you can use white but cook time may be less)
  • 1
    15 ounce can cannellini beans, with liquid
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How To Make

  • 1
    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.
  • 2
    Toss in vegetables. Then salt. Once they are tender and translucent pour wine in. Allow to deglaze for 3 or 4 minutes.
  • 3
    Dump in stock and stir until it dissolves to a smooth consistency (if using canned just cook for 2 or 3 minutes.)
  • 4
    Stir in tomatoes and sauce. Then sprinkle with sugar. Simmer this on low for about 20 minutes.
  • 5
    Add pasta and cook approximately 10 minutes, until pasta is tender.
  • 6
    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.
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