Lunedi Notte Zuppa Di Momma (Mamma’s Monday Night Soup) #R
photo by bjtbtb
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
1 generous bowl
- Serves:
- 8
ingredients
- 1 cup orzo pasta (uncooked)
- 1 tablespoon extra virgin olive oil
- 1⁄4 lb bacon
- 1 onion (small, chopped)
- 1 tablespoon garlic (chopped)
- 1 (24 ounce) jar Ragú® Pasta Sauce (Ragu Chunky Garden Combination Pasta Sauce)
- 1 quart chicken stock
- 2 (15 ounce) cans garbanzo beans (drained and rinsed)
- 1 (16 ounce) bag frozen peas and carrots
- 1 bay leaf
- 1⁄2 teaspoon rosemary (dried)
- 1⁄2 teaspoon thyme (dried)
- 1⁄4 teaspoon black pepper
- 1 (5 ounce) bag arugula
- 1⁄2 cup sherry wine (optional)
directions
- Prepare pasta according to package directions, rinse with cold water and drain.
- Transfer Orzo back to pot and toss with olive oil to coat. This will inhibit its ability to continue to cook in the finished soup.
- While pasta is cooking, in a large stock pot, cook bacon until crisp. Remove bacon from pan and set aside to drain. Rough chop when cool.
- Add chopped onion to hot bacon grease, cover pan, and cook over medium heat, stirring occasionally, for 10 minutes, until translucent.
- Add chopped garlic to onions and cook for 1 minute, stirring frequently so that the garlic does not burn.
- Add chopped bacon and stir.
- Stir in Ragu Chunky Garden Combination Pasta Sauce, chicken stock, bay leaf, rosemary, thyme, and salt, and pepper to taste, and bring to a simmer – Simmer loosely covered for 10 minutes.
- Add garbanzo beans and peas and carrots, raise heat to bring back to a boil, then cover loosely and lower heat and simmer for 5 minutes.
- Remove bay leaf.
- Stir in Orzo, arugula, and sherry, if desired, and cook for one more minute.
- Serve immediately.
- I offer Parmesan cheese and crushed red pepper on the side and crusty sourdough bread for dunking.
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