Recipe by ElleFirebrand
From Foodnetwork.com, this recipe by Rachael Ray is billed as her answer to food therapy. I'm putting it here so I remember to make it soon.
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 1 medium onion, chopped
- 1 medium potato, peeled and chopped
- 1 medium zucchini, chopped
- salt and pepper
- 1 (15 ounce) can garbanzo beans (ceci or chick peas)
- 1 (15 ounce) can white beans, cannellini, drained
- 6 cups chicken stock, available in paper containers on soup aisle
- 1 cup egg noodles, for soup, any brand
- 1 (8 ounce) box frozen green beans
- 8 slices crusty bread
- 8 ounces robiola cheese or 8 ounces ricotta cheese
- 1 cup arugula leaf, loosely packed
- 8 slices prosciutto di Parma
- 1 cup basil leaves, packed
- 1 large garlic clove
- 2 -3 tablespoons pine nuts (pignoli)
- 3 tablespoons grated parmigiano-reggiano cheese
- 3 tablespoons extra virgin olive oil
Directions See How It's Made
- Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
- Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
- When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
- Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
- Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.