By Victoria Hart Glavin of Tiny New York Kitchen
This is the perfect soup for a winter meal. I like to make it on the weekend and either have it for lunch or a quick dinner before heading out to a movie.
2 (15 1/2 Ounces Each) Cans White Beans (Drained)
12 1/2 Ounces Diced Tomatoes
2 1/2 Cups Rotini Pasta (Uncooked)
8 Cups Chicken Broth
1 Cup Cooked Ham (Diced)
3 Tablespoons Olive Oil
2 Onions (Chopped)
2 Carrots (Chopped)
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
4 Garlic Cloves (Minced)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In large-size stockpot, sauté onions and carrots in olive oil over a medium heat for 5 minutes until tender. Add garlic, basil, oregano, and ham. Cook 2 minutes. Add diced tomatoes. Crush tomatoes a bit until they have a thick consistency.
Add chicken stock and white beans. Bring to boil. Stir in pasta. Boil until pasta is done. Stir occasionally.
Turn heat to low. Add kosher salt and pepper. Give a good stir. Turn off heat and cover with lid. Let sit for 10 minutes. Ladle into bowls. Serves 6
Prep Time: 20 Minutes
Cook Time: 47 Minutes
Total Time: 67 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.