Vegetable & Bean Soup With Pesto & Panini With Arugula A |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From , this recipe by Rachael Ray is billed as her answer to food therapy. I'm putting it here so I remember to make it soon. Ingredients:
2 tablespoons extra virgin olive oil, 2 turns of the pan |
1 medium onion, chopped |
1 medium potato, peeled and chopped |
1 medium zucchini, chopped |
salt and pepper |
1 (15 ounce) can garbanzo beans (ceci or chick peas) |
1 (15 ounce) can white beans, cannellini, drained |
6 cups chicken stock, available in paper containers on soup aisle |
1 cup egg noodles, for soup, any brand |
1 (8 ounce) box frozen green beans |
8 slices crusty bread |
8 ounces robiola cheese or 8 ounces ricotta cheese |
1 cup arugula leaf, loosely packed |
8 slices prosciutto di parma |
1 cup basil leaves, packed |
1 large garlic clove |
2 -3 tablespoons pine nuts (pignoli) |
3 tablespoons grated parmigiano-reggiano cheese |
3 tablespoons extra virgin olive oil |
Directions:
1. Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
2. Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
3. When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
4. Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
5. Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.
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