Thursday, August 03, 2006

Pasta Genovese, Spinach Salad and Porcini Soup

Dinner 8/3

Pasta Genovese
(penne pasta, yukon gold potatoes, yellow beans, basil pesto)

Spinach Salad
(with garic and miso dressing, dried cherries, pine nuts)

Porcini Soup
(recipe below)

The genovese is adapted from Jamie Oliver's version -- swapped out the yellow beans for the green beans, penne for the tagliatelle, and in the pesto recipe of course, swapped out for the soy parmesan...

Porcini Soup

1 oz. dried porcini soaked in 2 cups of hot water for 20 minutes

1 tbs. olive oil
2 celery stalks, diced
2 carrots, sliced
2 cloves of garlic, diced
1 medium onion, diced
1 15 oz. can of cannellini beans
2 cups of veg stock
salt and pepper to taste
1 tbs. tamari

After letting the porcini soak for 20 minutes, strain the porcini liquid and set aside, then carefully pick out the soaked porcini pieces and reserve.

Heat the olive oil in a medium soup pot and saute the onion, celery, carrot and garlic with a pinch of salt until softened, about 3-5 minutes.

Add the cannellini beans and their liquid to the veggies and cook for another 2-3 minutes until thickened.

Add the porcini pieces, the porcini soaking broth, tamari and veg stock.

Bring to a boil, then simmer for at least 30 minutes, check for seasoning.

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