Monday, November 15, 2010

Zuppa di Scariola e Ditali

Italian escarole and ditali pasta soup! 
     Escarole gives this soup a natural light buttery flavor.  Ditali pasta is a slightly larger version of ditalini pasta.  Ditali is a great soup pasta.  This soup is healthy, vegetarian and Italian!
     Recipe:  Boil enough vegetable broth (or chicken broth) in a sauce pot over high heat to make a large bowl of soup with. 
     Add a little bit each of these very fine diced mirepoix vegetables:  Carrot, celery, onion and garlic. 
     Add a pinch of sea salt and black pepper. 
     Add a couple pinches of oregano. 
     Add a few large bite size cut leaves of escarole. 
     Add a few fresh Italian flat parsley leaves. 
     Add a handful of ditali pasta while the soup is boiling. 
     After a few minutes of boiling and stirring the soup, turn the heat to medium. 
     Simmer the soup till the pasta is cooked al dente.  (Stir the soup occasionally so the pasta does not stick.) 
     Finally, add a splash of virgin olive oil. 
     Ladle the soup in a bowl and serve.
     This soup takes just a little more time to make than it takes to cook the pasta.  Don't over cook the pasta is any zuppa!  Mushy soft noodles are not a good thing.  The soft buttery escarole flavor of this soup is very comforting.  The parsley leaves remain green colored in a soup that only takes ten minutes to make.  Many soups don't have to be simmered for a long time.  This soup is usually made to order.  Yum!  ...   Shawna

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