Food & Wine. It was love at first site because this soup coincidentally called for all the odds n' ends in my fridge at the time. Happy dance.
That is how I like to cook. Take a shriveled up zuchini that thought it would never see a better day, some leftover macaroni and herbs that are just begging to be chopped and turn them into something wonderful. Something magnificent. Something downright fantastic.
Soup and I usually only go on dates in the fall and winter, but when the recipe is this summery I had to tell soup we were having a rendezvous.
recipe adapted from Food & Wine August 2013
4 T. olive oil, divided
1 small sweet onion, finely chopped
1 large garlic clove, minced
1 large tomato, chopped
4 cups low-sodium chicken or vegetable broth
1 1/2 cups cooked macaroni or other similar pasta
One 15-oz. can white beans, drained and rinsed
2 cups chopped zucchini
2 T. shredded basil leaves, more for serving
salt and pepper
Preheat oven to 425. On a large cookie sheet toss chopped zucchini with salt, pepper and 2 tablespoons olive oil. Roast for approximately 10 minutes.
In a large pot, heat 2 T. olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook for 1 minute. Add the broth and 1 cup of water and bring to a boil. Add the pasta, beans, roasted zucchini and shredded basil leaves and simmer for 5 minutes. Ladle the soup into bowls, season to taste with salt and pepper and freshly torn basil leaves.