Saturday, July 5, 2014

DILL MINESTRONE SOUP

I'VE TAKEN MY FAVORITE HERB AND SOUP, COMBINED THEM TO COME UP WITH A FAMILY FAVORITE. THIS DILL MINESTRONE SOUP IS GREAT FOR AN APPETIZER OR A MAIN DISH WITH A SANDWICH OR SALAD. PERFECT FOR COLD WINTER DAYS OR JUST WHEN YOU WANT A LIGHT LUNCH.

INGREDIENTS:

  • KOSHER SALT 
  • 1 CUP SMALL PASTA SHELLS
  • 2 TABLESPOONS OLIVE OIL, PLUS MORE FOR DRIZZLING
  • 1 MEDIUM ONION, FINELY CHOPPED
  • 4 OUNCES CANADIAN BACON, FINELY CHOPPED
  • 2 CLOVES GARLIC, FINELY CHOPPED
  • 1 TEASPOON WORCESTERSHIRE SAUCE
  • 1/3 CUP FRESH DILL, CHOPPED
  • 8 CUPS PRE-CUT MIXED VEGETABLES
  • 4 CUPS CHICKEN STOCK
  • FRESHLY GROUND WHITE PEPPER
  • 1/3 CUP SOUR CREAM
  • PAPRIKA, FOR TOPPING
  • WHOLE-WHEAT ROLLS, FOR SERVING

DIRECTIONS:

  1. BRING A LARGE POT OF SALTED WATER TO A BOIL. ADD THE PASTA AND COOK ACCORDING TO PACKAGE DIRECTIONS, DRAIN AND RINSE WITH COLD WATER.
  2. TRANSFER TO A BOWL, DRIZZLE LIGHTLY WITH OIL AND SET ASIDE.
  3. MEANWHILE, HEAT 2 TABLESPOONS OLIVE OIL IN A LARGE POT OVER MEDIUM-HIGH HEAT.
  4. ADD THE ONION, CANADIAN BACON, GARLIC, WORCESTERSHIRE SAUCE AND HALF OF THE DILL AND COOK, STIRRING OCCASIONALLY UNTIL TE ONION IS SOFT AND SLIGHTLY GOLDEN, 6 TO 8 MINUTS.
  5. ADD THE MIXED VEGETABLES AND 1/4 CUP WATER TO THE POT; COVER AND COOK NTIL BEGINNING TO SOFTEN, 4 MINUTES.
  6. ADD STOCK, 2 CUPS WATER, 1 TEASPOON SALT, AND WHITE PEPPER TO TASTE.
  7. BRING TO A HIGH SIMMER AND COOK, UNCOVERED, UNTIL THE VEGETABLES ARE TENDER, 12 TO 15 MINUTES.
  8. STIR IN THE PASTA AND THE REMAINING DILL; SEASON WITH SALT AND WHITE PEPPER.
  9. DIVIDE THE SOUP AMONG 4 BOWLS. TOP WITH SOUR CREAM AND SPRINKLE WITH PAPRIKA.
  10. SERVE WITH WARM ROLLS AND A SALAD OF BABY MIXED GREENS.
ACTIVE TIME: 25 MINUTES                                      
TOTAL TIME: 40 MINUTES
SERVES: 4