Nothing warms you up like soup on a cold, rainy day!
Jolene Ketzenberger of Eat Drink Indy made us White Bean Soup along with Pasta with Pumpkin and Parmesan to celebrate the first day of Fall.
White Bean Soup (Serves 6)
- 1 tablespoon olive oil
- 1 yellow onion diced
- 6-8 cloves garlic minced
- 6 cups vegetable broth (or stock)
- 14.5 ounces can diced tomatoes, drained
- 1 teaspoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
- 4 cups baby spinach (about 6 ounces)
- 3/4 cup fresh grated Parmesan cheese (for serving)
- 3 tablespoons chopped fresh flat-leaf parsley
In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant, about 2-3 minutes, while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, about 2 minutes.
Take off heat. Stir to incorporate the Parmesan cheese. Taste and adjust salt and pepper if needed.
Adapted from cafedelites.com
Pasta with Pumpkin & Parmesan (Serves 4)
- 12 ounces rigatoni or other pasta
- 2 tablespoons olive oil, divided
- 12 fresh sage leaves
- 1/4 cup pine nuts, toasted and roughly chopped
- 1 teaspoon finely grated lemon zest
- 1 shallot, finely chopped
- 2 cloves garlic, pressed
- Kosher salt and freshly ground black pepper
- 1 cup canned pure pumpkin
- 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
- 1/4 cup heavy cream
- 1/8 teaspoon fresh grated nutmeg
Cook pasta according package directions. Reserve 1 cup cooking water; drain pasta and return to pot.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add sage and cook until crisp, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel–lined plate; when cool, crumble into pieces. Toss together sage, pine nuts and lemon zest in a bowl; set aside
Add remaining 1 tablespoon oil, shallot and garlic to saucepan. Season with salt and pepper. Cook, stirring occasionally, until tender, 1 to 2 minutes. Add pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 cup reserved pasta water. Cook until slightly thickened, 3 to 5 minutes. Season with salt. (If desired, use an immersion blender or standard blender to puree until smooth.) Add pasta and stir to combine (add more pasta water if sauce seems too thick). Serve sprinkled with sage, pine nuts and lemon zest mixture.
Adapted from countryliving.com
For more from Jolene visit, EatDrinkIndy.com.