The Essential New York Times Cook Book says of this soup “you won’t believe it doesn’t have any meat other than some diced prosciutto. Even the broth is vegetable.” They weren’t kidding. This is one of the best soups I’ve ever made!
Apparently the recipe is from Tom Valenti, the owner of Quest in New York. Had I made this before I visited Manhattan two weeks ago I would have been sure to go check out the restaurant.
- 2 T olive oil
- 1/4 pound prosciutto, cut into medium dice (I used a bit more)
- 1 small carrot, peeled and diced
- 1 small Spanish onion, diced (mine was more medium sized)
- 1 stalk celery, chopped (I substituted this with a leek, celery’s spicier cousin)
- 2 cloves garlic, minced
- Coarse salt and freshly ground black pepper
- 1 T tomato paste (I used an entire 4 oz. can)
- 4 cups veggie broth
- 4 cups water
- 2 medium baking potatoes, peeled
- 1 cup small pasta
- 2 cans cannelloni beans, rinsed and chopped
- 1 T chopped rosemary
- pinch of red pepper flakes
- 1/4 cup parmesan cheese
I ordered a slab of prosciutto at my local grocer for less than $3:
1. Start with the olive oil and prosciutto over medium heat, stirring until fat begins to render, about 4 minutes.
2. Add the carrot, onion, leek, and garlic, seasoning with salt and pepper. Cook/ stir until veggies are softened, about 5 minutes.
3. Add the tomato paste, stir to coat all the ingredients, and cook for 2 minutes.
4. Add broth, water, and potatoes, rising heat to bring to a boil. Once it’s boiling, bring the heat back down and let the soup simmer until the potatoes are very soft. The recipe says about 35 minutes, but it took me almost an hour even having cut the potatoes in half. I think I’ll zap them in the microwave for a minute the next time.
5. When the potatoes are soft, transfer them to a bowl and mash. Or food process like I did (surprise, surprise.)
I know you all never tire of photos of things I’ve pureed.
6. Add the pasta, beans, and pureed potatoes. Stir in rosemary, red pepper, and parm.
It may not look gourmet, but like the title said, this IS insanely delicious. Can’t wait to try other recipes from the NYT cook book!