Tomato Stelline and Escarole Soup with Anchovy Toast. Kiddie Soup with a Grown Folks Taste.
Author: coco cooks
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 6
- 2 tablespoons olive oil
- 1 cup of diced carrots
- ½ red onion minced
- 3 garlic cloves
- 2 tsp of Vegeta ( optional seasoning mix)
- Dried Italian Herbs
- 1 28 oz can peeled stewed tomatoes
- 3 tbsp chicken soup base and 6 cups of water or
- 6 cups chicken stock
- 1 head of Escarole washed and chopped
- 1½ cups Stelline Pasta
- salt and pepper to taste.
- Baguette cut into rounds about ½ inch thick
- 4-5 tbsp of unsalted butter at room temperature
- 1 tbsp of anchovy paste
- dried parsley
- In a large stock pot, add the olive oil. Heat on medium high.
- Add the chopped carrots, onion, garlic. Saute on medium heat for a few minutes until softened.
- Add the Vegeta (optional) and dried Italian Herbs . Stir.
- Add the tomatoes and the liquid. Pulse with a immersion blender until pureed.
- Add either the chicken soup base and water or the chicken stock.
- Pulse again with the immersion blender until completely pureed.
- Bring up to slight boil, and then reduce heat to simmer.
- Add the escarole. Simmer until wilted.
- During the last 10 minutes of cooking add the Stelline pasta.
- Adjust seasoning to taste with salt and pepper or more Vegeta.
- While the soup is simmering , preheat oven to 375 F.
- Cut the baguette into rounds.
- Line a baking sheet with parchment paper.
- Mix the butter at room temperature with the anchovy paste until spreadable.
- Spread butter onto bread .
- Sprinkle dried parsley flakes.
- Bake , watching carefully until golden. You may raise the temp slightly to 425 the last few minutes to ensure golden crispness.
- Serve with the soup while hot.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/04/tomato-stelline-and-escarole-soup-with-anchovy-toast-kiddie-soup-with-a-grown-folks-taste/
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