- Yield 6 to 8 servings
Hearty and satisfying, Hurricane Chowder is a cross between the classic Tuscan ribolleta and minestrone.
Simmer broken bits of angel hair pasta in the soup to release starch that combines with the starch in the cannellini beans to give this soup a creamy consistency. Se a good-quality extra-virgin olive oil to drizzle over the top of each portion before serving. A grating of parmesan or romano is the perfect addition.
- 1 tablespoon olive oil, plus 1/4 cup extra-virgin olive oil, for drizzling
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 large carrot, chopped
- 2 cups chopped green cabbage
- 1 large tomato, chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano leaves
- 8 cups water or vegetable broth
- 2 (19-ounce) cans cannelini beans, drained and rinsed
- 1 cup broken lengths of dried angel hair pasta
- 1 tablespoon fine-grated lemon zest
- 1 cup broccoli florets, chopped
- 1/2 cup chopped fresh basil plus more as needed
- Salt and fresh-ground black pepper, to taste
- 1/4 cup grated parmesan cheese, for sprinkling
- Heat 1 tablespoon olive oil in a nonreactive large heavy-bottom stockpot over medium heat. Saute onions, celery, carrots, cabbage and tomatoes 2 minutes. Add the garlic and oregano; saute 1 minute. Add the broth or water, beans and pasta, bring to a boil, reduce heat and simmer 40 minutes, stirring often, until creamy. Add the lemon zest, broccoli and 1/2 cup chopped basil. Cook 5 minutes longer; season with salt and pepper.
- Remove from heat and let sit 10 minutes before serving. Top each serving with a drizzle of olive oil and a sprinkling of parmesan cheese. Add additional basil as a garnish if desired.