Wednesday, October 15, 2008
It's fall and that means SOUP time!! I love soups and this is my all time FAVORITE soup. A little background on the soup: I got the original recipie from my friend Megan Eborn (thanks Megan) and have altered it to our families liking. I have shared it with a few families here in Arkansas and it has become their families favorite soup. I finally made it again when my parents were here so I'd have a picture to show. However, the picture doesn't do it justice. I should have taken one in just a bowl and not the stockpot. It's a fabulous soup non the less.
1 medium onion, chopped
2-3 cloves minced garlic
1 TBSP olive oil
1 15oz can Itailian Style Stewed Tomatoes
6 cups chicken broth
2 bay leaves
1 tsp oregano
salt & pepper to taste
1 15 oz can White Northern Beans
1 15oz can Black Beans
2 chicken breasts cooked and cubed, or 4-5 boneless, skinless chicken thighs
2 cups medium shell pasta
Add the onion, garlic and oil- saute. Add the tomatoes (my husband and kids don't like chunks of tomatoes so I pop the can of tomatoes in the blender for a few spins and blend it up smooth), I use the blender to measure 6 cups of water so I wash out all the blended up tomatoes and then add 6 tsp of chicken boullion granules. Add the bay leaves, oregano and salt and pepper. Add the beans. (If you use chicken thighs, you can pop them into the pot now too, take them out before you add the pasta, let it cool enough to handle so you can cut it up and add it back to the pot after the pasta is cooked.) Let the pot low boil with the lid on for 10 minutes. Add the shells and cook until tender. Add your chicken and remove the bay leaves.
Serve with warm cresent rolls
Just a note about how the soup got it's name. I used to call it Italian Pasta and Bean Soup (kind of long for a 4 year old). When Kayla was 4, she decided that the shells looked like birdnests with little eggs in them (the beans get stuck in the shells). She started calling it Birdnest Soup- so we have stuck with it. It's cute. My girls love this soup and it hearty and good for you. Hope you enjoy it this fall!!
Easy to Freeze:
Freeze leftovers for a busy day. Thaw and reheat.