RECIPE #476, DAY #655
ORIGINAL RECIPE: Ultimate Recipe Collection, from Trident Press, back when I was too naïve to know I should be snooty about cookbooks*
TIMING: 20 minutes
TOOLS: A soup pot and a ladle
COOK TYPE: Stovetop
HEALTH: It isn’t really a complete meal, and is much heavier on the carbs than the protein. On the other hand, it’s a very simple soup containing broth, nuts, and herbs, as well as heavy-handed garlic. With a very simple protein—like cold chicken?—over greens, this could be quite well-rounded.
EXPERIENCE: This was the kind of thing Kevin and I ate over and over before we had kids. With just a nice, crusty bread and some fancy, spreadable cheese—as well as a glass of wine—this was simple, vegetarian supper at its finest. Or so it seemed to us.
It was also one of the very first recipes that revealed to us that with only a few superb ingredients, something great could emerge.
NOTES: You can use chicken broth instead of the vegetable broth.
- Heat 2 tablespoons olive oil in a soup pot over medium heat. Add 1 sliced onion and cook until beginning to color. Add 5 sliced cloves of garlic and 4 ounces slivered almonds. Stir until almonds toast.
- Add 8 cups vegetable broth. Bring to a boil, then simmer for 10 minutes.
- Add 4-8 ounces broken spaghetti and cook according to package directions, with the lid on.
- Add 4 ounces basil chiffonade and plenty of black pepper. Taste for seasonings and serve.
Serve with crusty Italian bread with a spreadable cheese, a green salad, and white wine.
LEFTOVER IDEAS: This soup re-heats on the stove in a sauce pan. If you want it to remain soupy, add water or broth, but do not cook too long as noodles will get mushy. It can also be eaten cold.