Chardonnay And Herb Fagioli Soup With Chili Chive Croutons
- 1 tablespoon olive oil
- 1 teaspoon basil dried purple
- 1 teaspoon oregano dried Italian
- 1/4 teaspoon crushed red pepper flakes
- 5 stalks celery chopped
- 1 onion chopped
- 2 pinches salt or to taste
- 1/2 cup chardonnay or other dry white wine
- 1 cup homemade chicken stock or canned
- 2 cans tomatoes Italian style, or 1- 28 ounce can of San Marzano
- 8 ounces tomato sauce can of
- 1/4 teaspoon sugar
- 1 cup spiral pasta uncooked multigrain, you can use white but cook time may be less
- 15 ounces cannellini beans with liquid
- 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.
olive oil, basil, oregano, red pepper, stalks celery, onion, salt, white wine, chicken, tomatoes italian style, tomato sauce, sugar, pasta, beans
Taken from www.yummly.com/recipe/Chardonnay-And-Herb-Fagioli-Soup-With-Chili-Chive-Croutons-1651198 (may not work)