Hurricane Chowder

  • Yield: 6 to 8 servings

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.


1tablespoon olive oil, plus 1/4 cup extra-virgin olive oil, for drizzling
1medium onion, chopped
2 ribs celery, chopped
1large carrot, chopped
2cups chopped green cabbage
1large tomato, chopped
4 garlic cloves, minced
2teaspoons dried oregano leaves
8cups water or vegetable broth
2 (19-ounce) cans cannelini beans, drained and rinsed
1cup broken lengths of dried angel hair pasta
1tablespoon fine-grated lemon zest
1cup broccoli florets, chopped
1/2cup chopped fresh basil plus more as needed
Salt and fresh-ground black pepper, to taste
1/4cup grated parmesan cheese, for sprinkling


    1. 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.
    2. 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.


Nutritional Info *per serving

  • Calories 207
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 1mg
  • Sodium 161mg
  • Carbohydrate 30g
  • Fiber 6g
  • Sugars 3g
  • Protein 7g