November 8, 2011
Here’s a soup that’s hearty for anytime. This soup will fill up hard-working crew. It’s packed with vegetables, good-for-you greens such as red kale, beans to curb the crave for carbs, tomatoes with lutenin for the eyes, and a little pasta for all those die-hard pasta fans.
Go ahead and enjoy. High-energy food isn’t just for fall and winter, and it’s not just pasta anymore.
2 tablespoons olive oil
1 tablespoon butter
1 onion, diced small
1 garlic clove, minced
2 carrots, peeled, chopped
2 celery sticks, chopped
3 small fresh tomatoes,diced, seeds and all
1 large bunch red kale, trimmed of stalks, washed, chopped
1 medium zucchini, diced
1 cup merlot
4 cups beef stock
1/2 cup water
Fresh rosemary, basil and thyme to taste
Onion powder, garlic powder to taste
Salt and pepper to taste
2 bay leaves
2 15-oz cans diced tomatoes, low sodium
1 can red beans
2 cups small pasta such as ditalini
Saute the onion, garlic and vegetables in the olive oil and butter.
Deglaze pan with merlot, add the beef broth and water, seasonings, beans, kale and whatever else you want to add. I used heirloom tomatoes for this recipe.
Cook the pasta separately. Otherwise the pasta will absorb the stock.
To serve, put a scoop of pasta in a bowl and top with hot soup.
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