Sunday, June 26, 2011
RECIPE: Bruschetta Soup
I love making pantry soups... and this one is super healthy! I bet you could walk to your pantry and make a similar soup.
But I have a flavor bursting tip... in a ridiculous moment of genius (I have one every decade or so) I used Trader Joe's bottled Bruschetta topping. Bruschetta (an italian/tomato-based topping for bread or lavash) consists of tomatoes, basil and garlic, as well as a little olive oil and salt. By using this jar I discovered the bruschetta topping was so packed full of flavor that I didn't need to use any additional dried herbs.
So, here's where I started...
Chicken broth, chicken, jar of bruschetta topping, carrot, celery, onion and corn (and the garlic and pasta is not pictured).
And for the close up of the star of the show...
And then it's time for the veg...
Diced carrots and celery...
Saute until they are, well... sauteed.
In the last few minutes add the garlic, sauteeing until it is soft. It is at this point that the whole house starts to smell like dinner time... I blame it on the garlic.
Add the bruschetta mixture and the chicken broth, give it a stir and bring it to a boil...
The beauty of soups is that you can often take some very simple flavors... and when you add heat to them and allow them to hang out for a long time they create a flavor all their own. (Kind of like ol' friends!)
Don't forget to add the shredded chicken and the corn... cover and allow all of this to sit on the stove top, over low to medium-low heat, for at least 20-30 minutes.
And then about 10 minutes before you are ready to have dinner increase the heat to medium-high and add the pasta, and bring to a boil. Once the pasta is done you can dish it up!
This would be great with a panini... or all by itself is just fine too! Enjoy...
Recipe courtesy Lori Tisdale
1 whole rotisserie chicken, shredded
1 jar Trader Joe’s bruschetta topping
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 small red onion, diced
2-3 cloves garlic, diced
1 cup frozen corn, uncooked
2 quarts chicken broth
1 cup pasta (medium shells or macaroni)
Heat oil in a stock pot over medium heat. Once the oil is hot add onions, carrots and celery. Sauté veg until slightly softened, 3-5 minutes. Add pinch of salt and garlic, sauté for another 2 minutes or so.
Add bruschetta topping, chicken stock and corn. Bring to a boil. Reduce heat to medium-low, cover and allow to simmer for at least 30 minutes. About 10 minutes before ready to eat, raise heat to medium-high and add pasta. Cook until al dente. Taste for flavor. Add kosher salt/pepper is desired.
enjoy your time in the kitchen...
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