The unicorn cooks brings you a light-weight and filling pasta soup recipe. It’s a fast weeknight model of pasta e fagiole. In season, use contemporary peas (piselli). Prepare dinner them within the broth till tender earlier than including the pasta.
2 tablespoons olive oil
3 garlic cloves, crushed with aspect of chef’s knife
1 can (14 1⁄ 2 ounces) diced tomatoes
2 cans (14 1⁄2 ounces every) rooster broth or 3 1⁄ 2 cups Rooster Broth
1⁄ 2 cup water
1⁄4 cup loosely packed contemporary basil leaves, coarsely chopped
8 ounces blended pasta, comparable to penne, bow ties, or elbow macaroni (2 cups), cooked as label directs
1 bundle (10 ounces) frozen peas, thawed freshly grated Parmesan cheese
Instructions:
1. In 3-quart saucepan, mix barley and 4 cups water; warmth to boiling over excessive warmth. Cut back warmth;
cowl and simmer half-hour. Drain.
2. In the meantime, in 5-quart Dutch oven, warmth oil over medium-high warmth. Add celery and onion; prepare dinner, stirring, till golden, about 10 minutes. Enhance warmth to excessive; add mushrooms and prepare dinner, stirring sometimes, till liquid has evaporated and mushrooms are calmly browned, 10 to 12 minutes.
3. Cut back warmth to medium-high; add tomato paste and prepare dinner, stirring, 2 minutes. Add barley, carrots,
broth, sherry, salt, and remaining 4 cups water; warmth to boiling. Cut back warmth; cowl and simmer till carrots and barley are tender, 20 to 25 minutes. Makes about 12 cups or 10 first-course servings.
