Friday, February 24, 2012
Sopa de Fideo, Italian Style
Here is a slice of toasted crusty Italian bread, torn to pieces.
And here is a variation on the Veneto classic "Pasta e fagioli" using fideo noodles, cannellini beans, garlic, and sour cream. I made this soup days ago, and to use one of my friend's favorite phrases, I have been "eating on it" for a week. The combination of fideo, a pasta that almost melts when cooked, and sour cream makes this soup delicious.
1/4 to 1/3 cup sour cream
3 cups of chicken broth
1 cup of water
Sea salt to taste, and to sweat onions.
1/8 tsp Italian seasoning
Olive oil to saute onion
1 medium yellow onion, diced and sauteed in olive oil till golden.
3 garlic cloves, crushed or diced.
2 tbs. butter
2 14 oz cans of cannellini beans
1 to 1 1/2 cups fideo noodles or vermicelli, snapped into 1-2 inch long pieces.
Heat the broth in a medium sauce pan, then add the sauteed onion, the beans, the seasoning, and the garlic. Bring to a boil, then lower to a simmer. Add the butter and the noodles, which should cook in about 7 minutes. Then remove from heat and stir in the sour cream.
This should feed four.