WDW just in the nick of time! Another great recipe from Marie over at Proud Italian Cook! I feel like all I'm doing lately is re-posting from her blog. But, I thought with this wonderful rainy weather, I'd share this soup I made tonight.
P.S. She has a lovely butternut squash tart currently on her blog, I hope I get a squash in my farm box soon! http://prouditaliancook.blogspot.com/2010/10/butternut-squash-tart-with-caramelized.html
Beans, Greens, and Broken Spaghetti Soup
2-3 cloves minced garlic
2 onions, chopped (I used 4 leeks)
2 carrots, chopped
2 cans of rinsed and drained cannellini beans
1 large bunch of Swiss chard, stems removed and leaves chopped
6-8 cups chicken broth (I used low salt/organic)
Parmigiano Reggiano rind
Precooked broken spaghetti (I used linguine -about 1/4 lb.)
Parmigiano Reggiano cheese, grated
In a heavy soup pot, over medium-low heat, drizzle some olive oil and saute onion, carrot, and garlic. Add everything else (except broken spaghetti and grated cheese ) and simmer for about an hour. Season with salt and pepper.
In a bowl, add the cooked spaghetti, and then ladle your soup over the top along with plenty of grated cheese, and if you want, a tiny drizzle of olive oil.