Ah, time to get back into the swing of things. Crazy weather has hit my area. Eighty degrees one day, followed by forty degrees the next. It’s no wonder that half the people I know are sick. In anticipation of another such dip in the temperature, I made one of my favorite soups to stave off the chill.
One thing I love about this soup is its versatility. For example, even though the recipe calls for chopped bacon, the soup in the photos has a ham steak that I found in the fridge. I’ve also subbed in pancetta for the meat. A lot of times, I’ll throw in whatever vegetables are hanging around the bottom of the bin, and the soup still tastes delicious. A dollop of premade pesto also works well as a garnish if fresh basil leaves are not on hand.
adapted from a Rachel Ray recipe
- Heat a large stock pot or Dutch oven over medium high heat. Add bacon and cook until crispy.
- Add onions, celery, and garlic to the pot. Cook until onions start to soften, about 4 minutes. Add zucchini, and cook an additional 5 minutes, stirring frequently. Season with salt and pepper.
- Add bay leaf, white beans, and chicken stock. Cover and bring to a boil. Add pasta and green beans and lower heat to medium. Cook until pasta is just tender, about 10 minutes. Stir in broccoli rabe. Let it wilt, about 2 minutes.
- Ladle into soup bowls. Garnish with cheese and basil.
Have 1-2 c extra chicken stock for heating up with any leftover soup.