|I hope this Clam and Pasta Soup with Summer Squash makes up for|
my lapse in timely post-making.
|Clam and Pasta Soup with Summer Squash|
Clam and Pasta Soup with Summer Squash
(adapted from The Soup Bible, by Debra Mayhew)
Serves 3-4, will be on your table in under an hour if you are efficient
- 2 Tbsp olive oil
- 1 large onion, minced or chopped
- 2-4 cloves of garlic (more if you like more garlic, less if you like less, duh)
- 1 14 oz can diced tomatoes
- 1 Tbsp sun-dried tomato paste (or 1 Tbsp finely chopped rehydrated dried tomatoes + one tsp olive oil)
- 1 summer squash, chopped (pieces the size of your pasta - aka yellow zucchini)
- 1 tsp sugar
- 1 tsp Italian season blend
- 4 cups vegetable stock
- 2/3 cup red wine (drink the rest)
- 2/3 cup small pasta shapes (mini bow-ties, etc.)
- 1 5-6 oz jar or can of clams in natural juice (or, go for two, using the juice of one can and draining the other for more meat in this soup)
- 2 Tbsp finely chopped fresh flat-leaf parsley (save some as a garnish)
- Salt-N-Pepa to taste
The Path to Delicious:
- Heat oil in your Le Creuset, Dutch Oven, or large cooking vessel o'choice over medium heat.
- Add onion, and sautee about five minutes, while stirring and enjoying the wine you opened for cooking purposes only (psshhh). Don't forget about your onions, which should get soft.
- Add the garlic, and saute a minute.
- Add tomatoes, sun-dried tomatoes, summer squash, and sautee for 2-3 minutes.
- Add sugar, seasoning, stock, wine, sugar, and season with salt and pepper. Ah - stir it. Stir it real good.
- Crank up your heat until it boils.
- Then, lower the heat to a simmer, add pasta, and cook 10 minutes. Your pot should be uncovered, and you should stir at least once, probably more times, between sips of wine to prevent sticking, sticking real good (to the bottom of your pan)
- Now, pay real close attention. There is a reason nobody makes clam flavored gum (although I'm sure the internet could disprove this statement). Add your clams and the juice to the soup. Cook only 3-4 minutes, tops, before removing the pot from the heat to stop/prevent it from cooking longer.
- Add chopped parsley and push it around real good in your soup.
- Serve hot, sprinkling with even more black pepper and some parsley as a garnish.
- Et voila. Or something. Enjoy, nonetheless!