The Northeast's been broiling these past few days—four days straight of 90-degree weather. Despite the heat, "Bob" went shopping yesterday and made soup. He's keeping to the menu! And it was a very satisfying soup: yummy beans, veggies, and pasta. Everything tastes great with pasta, especially bow-tie pasta, or as it's "officially" known on the package: farfalle (translation from the Italian: butterflies).
Tonight, we had the turkey sausage with pasta. You can't beat bow-tie pasta two nights in a row; some pasta shapes just taste better than others ;-)
Vegetable Bean Soup with Pasta
Serves 6 to 8 (we'll see)
12 cups chicken stock
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium onion, diced
2 large scallions
1 14-ounce can red kidney beans
8 ounces bow-tie pasta (1/2 of 1 lb box)
Kosher salt
Freshly ground black pepper
Directions
1. Bring chicken stock to a boil.
2. Add vegetables and simmer for 20 minutes.
3. Add beans and pasta. Let simmer for 8 to 10 minutes.
4. Season to taste and serve.
NOTE: The Gorgeously Green book arrived today. It should make for good reading on the train to and from work.
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