PORTLAND, Maine — This is the a quick and easy dish with most of the ingredients already in your pantry. Lynn Archer is the chef and owner of The Brass Compass and Archer's on the Pier, both in Rockland.
Wednesday, April 1st, (and hopefully weekly) beginning at NOON and lasting until it is all gone (!), Lynn plans to make haddock chowder and give away cups from the window at the Brass Compass in Rockland. The chowder will be free – however, if you'd like to make a donation – 100% of the donated money will go to the AIO Food Pantry, also in Rockland.
Pasta Fagioli
2 TB Olive Oil
6 or more cloves chopped garlic
1 cup Mirepoix (celery, carrot, and onion chopped and mixed together)
TB basil and oregano (really to taste!)
16 oz (one can) cannellini beans
2 small (14 oz.) or one large (28 oz) can diced tomatoes
1 cup tomato juice
2 cups chicken stock or broth, depending on how thick you want your soup
2 cups cooked pasta, your preference (Lynn prefers small shell pasta or ditilini, not large pasta)
*Leftover meat (chicken, beef or pork) if you'd like!
You can add some extra cooked chicken or pork or beef if you have some! The meat will make the soup heartier and add extra flavor. The soup is also fine without additional meat, and is vegetarian.
To prepare:
Saute mirepoix and garlic until soft, add basil and oregano.
Add beans, tomatoes, tomato juice and stock or broth. If adding meat, add that in as well. Cook until vegetables are tender.
When the soup is thick and sticks to wooden spoon, ladle over cooked pasta in a bowl, add cheese of choice and enjoy.
This is simple, hearty, rustic Italian cooking at its best.
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