Three Bean and Pasta Soup with Egg Salad Pita

This rich and hearty soup is a sure win for any occasion, especially when the weather starts to turn cold. When you’re trying to cater specifically to the vegetarian diet or make a filling and tasty soup that everyone can enjoy, you’re sure to score big points with this delicious take on three bean and pasta soup. Now I have to admit, the inspiration for the entire meal came from Rachel Ray’s “30 Minute Meals” on Food Network Television; while I’m not the biggest fan of Rachel Ray, I have to concede that she’s got some really great ideas, and she makes some fantastic food. I turned the TV on about three quarters of the way through her program, so I only got the general idea, but that was all I needed to put my own spin on this awesome soup. Noel had already prepared some simple egg salad earlier in the day, so we had that chilling in the fridge, ready to make a great, healthy (and protein packed) pita.

You’ll need about an hour for the soup, and about thirty minutes to prepare the egg salad (excluding the time it takes to hard-boil the eggs) with at least an hour to refrigerate. Make the egg salad before you even get the soup started so it will be nice and cold when you’re ready to eat.
Egg Salad:
Makes approx. three cups, or six servings.
Assemble the following:
  • Four Hard Boiled Eggs
  • 3/4 C. Italian blend shredded cheese
  • 4 TBSP. mayo
  • 1 TBSP. yellow mustard
  • 1 TSP. pickle brine
  • Salt, pepper and cilantro to taste
Do this with it:
  • Peel and chop the eggs to desired texture
  • In a medium mixing bowl combine the eggs with all other ingredients and mix thoroughly
  • Add salt and pepper to taste
  • Finely chop fresh cilantro to taste and blend one final time before refrigerating for at least an hour

Warm a pita in the toaster oven or Microwave, lay down some lettuce and put a healthy serving of the egg salad right in the middle, fold the pita over and secure with a toothpick. Enjoy!

Three Bean and Pasta Soup:
Makes roughly five quarts.
Assemble the following:
  • Large portobello mushroom cap, coarsely chopped
  • Whole green bell pepper, coarsely chopped
  • Five or Six marinated artichoke heart quarters
  • 1 C. red onion, coarsely chopped
  • 2 C. carrots, peeled, and coarsely chopped
  • 4 Cloves minced garlic
  • Lima Beans
  • Black Beans
  • Garbanzo beans (chickpeas)
  • 4 1/4 C.Whole wheat penne noodles
  • 4 TBSP. butter
  • Soup spices (Bay leaves, oregano, thyme, rosemary, cumin, crushed red pepper, anything you like)

And do the following with it:

  • In large stock pot melt the four tbsp butter and saute’ all the veggies, except the mushrooms and artichoke hearts until soft.
  • Remove from heat and add the mushrooms and artichoke hearts with the liquid from the artichokes.
  • Add beans (if using canned use half the liquid from the cans and discard the rest) and spices.
  • Stir in 8 C. water and bring to a rolling boil, then simmer covered for about forty five minutes, stirring occasionally.
  • Add more water as necessary before returning to a rolling boil to add the pasta.
  • Add salt to intensify the temperature of the soup then add the penne.
  • Boil fifteen to twenty minutes, or until the pasta is just done.

Serve in deep bowls with Shredded Italian cheese blend and fresh coarsely ground black pepper.

Notes and Ideas:
  • Use whatever vegetables you have on hand, I would have used tomatoes had I had any in the fridge, just make sure you saute’ the aromatics, like carrots, celery, garlic and peppers before hand in plenty of butter or olive oil. This ensures their full flavors are brought out and they are sufficiently softened for use in a soup.
  • I used a lot of pasta because I like a really hearty soup, they did absorb a great deal of the broth, but they had a fantastic flavor to them, and added nice texture to the soup. If you like a soup with more broth, par-boil the noodles in a few cups of vegetable stock before adding to the soup, they will soak up less liquid this way and you will have more broth to enjoy.
  • This recipe makes about five quarts of soup, so you’ll have plenty left over. I recommend storing about a quart of it in a sealed container in the fridge for quick meals for the rest of the week. The other two quarts can be vacuum sealed and frozen for later. I split the remainder that I would freeze into two sizes. This way I would have a quart or so to thaw for my self later, and two or three for future entertaining. Just remember to let the soup cool before refrigerating it. You should refrigerate the portion you intend on freezing over night, to allow the flavors to get to know each other and mix well, before you put them in the freezer.
  • The frozen soup will keep for many months in a vacuum sealed bag like I have used here, and can be quickly thawed by dropping the frozen bag into a large pot of boiling water (as long as your bags are suited for this.
  • If you’re not on a vegetarian diet, or are preparing this for others feel free to add any kind of meat. Both beef and chicken would compliment this recipe very well.

Posted on October 5, 2009, in Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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