Chardonnay And Herb Fagioli Soup With Chili Chive Croutons
- Cooking Time: 60
- Preparation Time: 30 to 40
- 1 tablespoon olive oil
- 1 teaspoon dried purple basil
- 1 teaspoon dried Italian oregano
- 1/4 teaspoon crushed red pepper flakes
- 5 stalks celery, chopped
- 1 onion, chopped
- 2 pinches of salt, or to taste
- 1/2 cup Chardonnay (or other dry white wine)
- 1 cup homemade chicken stock (or canned)
- 2 cans Italian style tomatoes (or 1- 28 ounce can of San Marzano)
- 1 - 8 ounce can of tomato sauce
- 1/4 teaspoon sugar
- 1 cup uncooked multigrain spiral pasta (you can use white but cook time may be less)
- 1 - 15 ounce can 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.
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