Palm Desert evenings get much chillier than I expected. (I miss all those flannel pjs I gave away.) I decided a great way to warm up would be to make a simple soup for dinner. I went through my pantry and fridge to see what I could find: A package of spinach leaves, 2 cans of stewed tomatoes, frozen ravioli and a can of cannellini beans.
When making a soup, unlike with many other types of dishes, you can throw in anything you like. Sometimes you have a winner, and sometimes, well, you just eat it! This one came together so easily that the recipe is now in my permanent file. The fact that I’m sending you a simple soup recipe that works is great, but it is also a canvas awaiting your creation.
Ingredient Subs
Canned tomatoes are so diverse I’m saving that discussion for another time. The tomatoes in the can vary as well as the thin, thicker and ultra thick juices they’re packed in. I happen to have had two 14 oz.cans of stewed tomatoes when I first made the soup, so the broth was on the thin side, as pictured. If the tomatoes are packed in tomato juice, you will have a thicker soup. A thinner soup works in this recipe because it allows the stuffed pasta to shine. If you want a more pronounced tomato flavor, you can always add a spoonful of tomato sauce.
Tortellini or any other stuffed pasta of choice would be great. For the onion, use leeks or scallions. (Scallions are best added a short time before serving.) Instead of red pepper flakes, try Sriracha or fresh or marinated jalapeño (I always have a jar of them in my fridge). Any greens, like kale, mustard or chard, are a good sub for spinach. I highly recommend using dried herbs in this soup. Their concentrated flavor adds far more flavor than fresh ones would.
Cannellini beans are a variety of white beans popular in Central and Southern Italy, particularly in Tuscany. They are also called white kidney beans. Navy beans make a good sub, because they are also creamy, but any canned beans will work. I think you get the point. Be creative.
My only regret is that I didn’t double the recipe so I’d have dinner for another night.
COUNTRY MINESTRONE WITH RAVIOLI
2 Tbs. olive oil
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp. dried red pepper flakes, or to taste
Kosher salt, to taste
1 teaspoon dried basil
1/2 teaspoon dried oregano
10 to 12 oz. spinach leaves, large stems chopped
1 package or can (32 oz.) vegetable stock
1 parmesan rind, optional
2 cans (14 oz. each) stewed tomatoes or 1 can (28 oz.) Italian Style Tomatoes with their liquid, broken up with your fingers
1 can (15 oz.) cannellini beans, drained
1 package (9 oz.) desired flavor refrigerated or frozen ravioli (or tortellini)
Grated Parmesan cheese for serving, optional
1. In a large saucepan, heat oil over medium heat. Add onion, garlic, and red pepper flakes. Season with salt, basil, and oregano. Cook, stirring occasionally until onions are softened, 5 minutes.
2. Add spinach, stirring until wilted. Stir in stock, and Parmesan rind, if using. Break up tomatoes and add them with their juice to the pan. Stir in beans. Bring to a boil, lower heat, and simmer for 10 minutes.
3. Stir in ravioli and simmer for 5 to 10 minutes or until heated through.
4. Serve with cheese, if desired.
Makes 4 servings.
