Killing time before the BIG GAMEs today and sporting a killer yearning for Margaret Ann’s Tomato Basil Soup (which is included in our new book “Love, Laughter & Losing My Keys”, I began to tinker with the recipe.
I rarely follow a recipe – always trying to make it better or revolutionary. Well, this time it worked and for breakfast I had a bowl or two, or three. I’ll have three more before the game.
What I came up with is called “Stoup” – and it’s what happens when stew slops up smack dab on soup and a new dish is born. In fairness, Rachel Ray first coined the term, but my recipe is way better. Sorry Rachel.
Here’s what you do. But remember you can add your own touches such as butterbeans, bacon, the kitchen sink. Whatever floats your boat.
2 T olive oil
3 cloves garlic chopped
1/2 tsp. red pepper flakes
1 onion chopped
2 cups chicken broth
2 ribs celery chopped
I can garbanzos (or white beans)
1-1/2 cups whole wheat pasta (any shape)
1 can chopped tomatoes
1 can tomato sauce ( I added this at end because wasn’t thick enough for my taste)
1 can rotel tomatoes
1 T chopped basil and a little fresh parsley (if you have it)
Worchestershire sauce to taste
Romano, Parmesan or Asiago cheese added when served – along with a dollop of light sour cream.
Heat a soup pot over medium-high heat with the olive oil. Add the. onion, celery, fresh basil, salt and pepper and garlic and cook for 5-7 minutes. Go easy on the salt if your broth is salty. Stir in the garbanzo beans, tomatoes, stock and pasta and place a lid on the pot to bring to a boil. Add the pasta and let simmer 30 minutes over low heat until pasta is tender..
If the stoup gets too thick, stir in a little water. Taste to adjust your seasonings, remove the and serve topped with cheese, and sour cream.