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.

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