IHCC: Italian White Bean, Pancetta and Tortellini Soup

I recently stumbled upon I Heart Cooking Clubs. I love the idea of getting to know one author/chef really well during a six-month period. I just wish I had found the group earlier, when they were focusing on Mark Bittman or Nigella Lawson. Right now, their focus is Giada De Laurentiis. Given this fact, I'm thinking I'll participate every now and then, but I just can't commit to six months of Giada.

That said, when I saw that this week was "Potluck," I figured I would play along. I pulled out my cookbook specifically looking for a soup. Why a soup? Well, I spent last Friday through about Wednesday with the worst cold I've had in about two years. I know I'm lucky to have gone that long without it. I had a remarkably healthy pregnancy, and my immune system seemed to be in tip-top shape for the first ten months of my son's life. So, I was pretty frustrated when I got sick, as unused to the situation as I had become. It certainly didn't help that I was sick and running on Advil Cold & Sinus for my brother-in-law's wedding.

Anyway, all that aside, I chose the Italian White Bean, Pancetta, and Tortellini Soup. I find it kind of interesting that Swiss chard is not mentioned in the name of the recipe. The greens definitely featured prominently in the end result.

This was my first time using pancetta. It did not disappoint. The pancetta infused the whole soup with a rich, meaty undertone. Without it, I think the soup would have been lackluster, like so many of the other "beans and greens" soups I have made over the years. As much as I hate to admit it, I need some highly flavored meat (bacon, pancetta, chorizo) to make my greens palatable.

The soup turned out more than "palatable." It was filling, warming, and deeply nourishing in a "good for the soul" kind of way. I wish I had had this recipe on hand when I was a CSA member toting home huge bunches of chard and kale and collards every week. Now at least I know a good way to get in my greens.

Italian White Bean, Pancetta, and Tortellini Soup

adapted from Everyday Pasta by Giada De Laurentiis

3 Tbs olive oil

4 oz pancetta, chopped

3 shallots, chopped

1 carrot, chopped

2 garlic cloves, chopped

1 (15 oz) can cannellini beans, rinsed and drained

4 cups chopped Swiss chard

6 cups chicken broth

1 (9 oz) package frozen cheese tortellini

freshly ground black pepper

In a large soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes. Add the beans, Swiss chard, and broth.

Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 8 minutes, until just tender. Season with pepper and serve.

Makes 5 servings

Cost: $3.22 per serving

IHCC: Italian White Bean, Pancetta and Tortellini Soup

I recently stumbled upon I Heart Cooking Clubs. I love the idea of getting to know one author/chef really well during a six-month period. I just wish I had found the group earlier, when they were focusing on Mark Bittman or Nigella Lawson. Right now, their focus is Giada De Laurentiis. Given this fact, I'm thinking I'll participate every now and then, but I just can't commit to six months of Giada.

That said, when I saw that this week was "Potluck," I figured I would play along. I pulled out my cookbook specifically looking for a soup. Why a soup? Well, I spent last Friday through about Wednesday with the worst cold I've had in about two years. I know I'm lucky to have gone that long without it. I had a remarkably healthy pregnancy, and my immune system seemed to be in tip-top shape for the first ten months of my son's life. So, I was pretty frustrated when I got sick, as unused to the situation as I had become. It certainly didn't help that I was sick and running on Advil Cold & Sinus for my brother-in-law's wedding.

Anyway, all that aside, I chose the Italian White Bean, Pancetta, and Tortellini Soup. I find it kind of interesting that Swiss chard is not mentioned in the name of the recipe. The greens definitely featured prominently in the end result.

This was my first time using pancetta. It did not disappoint. The pancetta infused the whole soup with a rich, meaty undertone. Without it, I think the soup would have been lackluster, like so many of the other "beans and greens" soups I have made over the years. As much as I hate to admit it, I need some highly flavored meat (bacon, pancetta, chorizo) to make my greens palatable.

The soup turned out more than "palatable." It was filling, warming, and deeply nourishing in a "good for the soul" kind of way. I wish I had had this recipe on hand when I was a CSA member toting home huge bunches of chard and kale and collards every week. Now at least I know a good way to get in my greens.

Italian White Bean, Pancetta, and Tortellini Soup

adapted from Everyday Pasta by Giada De Laurentiis

3 Tbs olive oil

4 oz pancetta, chopped

3 shallots, chopped

1 carrot, chopped

2 garlic cloves, chopped

1 (15 oz) can cannellini beans, rinsed and drained

4 cups chopped Swiss chard

6 cups chicken broth

1 (9 oz) package frozen cheese tortellini

freshly ground black pepper

In a large soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes. Add the beans, Swiss chard, and broth.

Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 8 minutes, until just tender. Season with pepper and serve.

Makes 5 servings

Cost: $3.22 per serving

Chicken and Rice "Stoup"

People have very strong opinions about Rachael Ray. I've heard it all--she's annoying, her recipes lower our standards for food, she's just cashing in, etc, etc, etc. Well, I'll tell you this. The woman knows how to get dinner on the table in 30 minutes, and when you are a new mom, that is invaluable. Over the last nine months, I have fallen in love with Ms. Ray's recipes and cooking/writing style. For quick meals, she uses very little processed ingredients--from the recipes I've picked (and there have been a lot of them since Jasper was born), the most packaged ingredients I've used are canned broth and some frozen veggies. Not bad at all. And the recipes really deliver--of the many I have tried, we have only disliked one and had one complete disaster (which was not the recipe's fault--it was cook's error). I will openly admit that I own almost every Rachael Ray cookbook, and I will further state that they are used more than any other single author on my shelves at the moment (which says a lot, considering that I have close to 200 cookbooks on those shelves).

The weather has been getting brisk here in New England, so I decided to make a Chicken and Rice "Stoup" recipe, from 365: No Repeats. "Stoup," for those not well-versed in Rachael Ray-speak, is somewhere between a soup and a stew. This one was warm, and comforting, with perfect seasonings. And, it was super easy to make. Very little active time was involved, so that dinner could get on the table and the baby could be entertained all at once. This recipe is a keeper. I'm sure it will grace my table throughout the cold weather season.

Chicken and Rice Stoup
adapted from Rachael Ray 365: No Repeats

2 cups chicken stock
3 Tbs extra-virgin olive oil
1 Tbs unsalted butter
1 1/2 to 2 lbs chicken breast tenders, cut into bite-sized pieces
2 medium leeks, cut lengthwise and then sliced into half-moons
1 bay leaf
1 cup carrots, chopped
2 celery ribs, chopped
3 tsp. dried thyme
6 cups chicken stock (I used Swanson)
1 1/2 cups white rice

Heat a Dutch oven over medium-high heat. Add olive oil and butter. When butter melts, add the chicken to the pan and saute until lightly golden on both sides, about 4 minutes.

Add leeks, bay leaf, carrots, celery, and thyme. Cook for about 3 minutes, until the leeks wilt down.

Add all 6 cups of stock and bring to a boil. Stir in the rice and cook until rice is just tender, 15 to 18 minutes. (There was no instruction in the original recipe for the cover to be on or off, so I left it off. It worked fine this way.) Adjust salt and pepper seasoning to taste.

Serves: about 6

Note: If you have leftovers, the rice will absorb all the liquid, giving you a "chicken and rice" meal, with no "stoup." This was fine with me--it was still delicious--but, if you want the soup consistency, have another can of broth on hand to thin it out when you reheat.

Cost: $2.69 per serving

Chicken and Rice "Stoup"

People have very strong opinions about Rachael Ray. I've heard it all--she's annoying, her recipes lower our standards for food, she's just cashing in, etc, etc, etc. Well, I'll tell you this. The woman knows how to get dinner on the table in 30 minutes, and when you are a new mom, that is invaluable. Over the last nine months, I have fallen in love with Ms. Ray's recipes and cooking/writing style. For quick meals, she uses very little processed ingredients--from the recipes I've picked (and there have been a lot of them since Jasper was born), the most packaged ingredients I've used are canned broth and some frozen veggies. Not bad at all. And the recipes really deliver--of the many I have tried, we have only disliked one and had one complete disaster (which was not the recipe's fault--it was cook's error). I will openly admit that I own almost every Rachael Ray cookbook, and I will further state that they are used more than any other single author on my shelves at the moment (which says a lot, considering that I have close to 200 cookbooks on those shelves).

The weather has been getting brisk here in New England, so I decided to make a Chicken and Rice "Stoup" recipe, from 365: No Repeats. "Stoup," for those not well-versed in Rachael Ray-speak, is somewhere between a soup and a stew. This one was warm, and comforting, with perfect seasonings. And, it was super easy to make. Very little active time was involved, so that dinner could get on the table and the baby could be entertained all at once. This recipe is a keeper. I'm sure it will grace my table throughout the cold weather season.

Chicken and Rice Stoup
adapted from Rachael Ray 365: No Repeats

2 cups chicken stock
3 Tbs extra-virgin olive oil
1 Tbs unsalted butter
1 1/2 to 2 lbs chicken breast tenders, cut into bite-sized pieces
2 medium leeks, cut lengthwise and then sliced into half-moons
1 bay leaf
1 cup carrots, chopped
2 celery ribs, chopped
3 tsp. dried thyme
6 cups chicken stock (I used Swanson)
1 1/2 cups white rice

Heat a Dutch oven over medium-high heat. Add olive oil and butter. When butter melts, add the chicken to the pan and saute until lightly golden on both sides, about 4 minutes.

Add leeks, bay leaf, carrots, celery, and thyme. Cook for about 3 minutes, until the leeks wilt down.

Add all 6 cups of stock and bring to a boil. Stir in the rice and cook until rice is just tender, 15 to 18 minutes. (There was no instruction in the original recipe for the cover to be on or off, so I left it off. It worked fine this way.) Adjust salt and pepper seasoning to taste.

Serves: about 6

Note: If you have leftovers, the rice will absorb all the liquid, giving you a "chicken and rice" meal, with no "stoup." This was fine with me--it was still delicious--but, if you want the soup consistency, have another can of broth on hand to thin it out when you reheat.

Cost: $2.69 per serving

You Win Some, You Lose Some

Kurt often says, "Sometimes you eat the bear. Sometimes the bear eats you." I'm assuming it's a movie quote of some sort, and I just don't have the cultural literacy to know where it comes from. That happens more than one might guess. In any case, Wednesday night was the perfect time to use that quote. Seems that we got eaten by the bear, and then got to eat some very good corn chowder afterwards. Hmmm, that's a bit "Jonah and the Whale-ish," isn't it?

In any case, Wednesday night started off very promising. During work, I had been smelling the corn chowder that was available in the cafeteria. Now, I've learned my lesson--actually, learned it a few too many times--about eating food at my company's cafeteria. Namely, don't do it. And, if you do it, knowing full well that you shouldn't, do not, under any circumstances, get the soup. The soups there must be loaded with MSG because the kinds of headaches I get immediately after consuming it are excruciating.

Anyway, I really wanted corn chowder after smelling it all day, so I searched around for a recipe. See, I have a problem with corn chowder. I love it when I get it at restaurants. But, I haven't found a recipe I like to make at home. This, no doubt, has everything to do with my hesitancy to use ingredients like cream, or bacon. I finally decided that it must be these items that make the difference, though, and started rationalizing about how, it's bound to be moderately healthier made at home, even with those ingredients, and it would certainly be cheaper, per-serving. So, I found this recipe and we went for it. According to the link, it is originally from The Barefoot Contessa Cookbook, which, thanks to this recipe, is now very high on my "Cookbooks to Buy" list.

We made a few changes. We used turkey bacon rather than "real" bacon. We didn't have turmeric in the house, so we skipped it. We did have heavy cream in the house for some reason, so we used that instead of the half-and-half. And we halved the recipe because I saw no need for 10 to 12 servings of something with such a dubious nutritional profile for just two people.

The results were incredible. Really, this recipe finally matches up to what I can get at the restaurants.

Unfortunately, while the soup was simmering for its 15 minutes uncovered, my computer met with catastrophe. I don't know what I did wrong, but all of a sudden, there were pop-ups everywhere telling me about how my computer was under attack. Except, those pop-ups weren't from my antivirus software. They were from, well, a virus. This virus--spyware--whatever you want to call it--made my computer completely useless. And so began days of alternately wanting to cry, throw my laptop against a wall, and get revenge on whoever had done this to my precious laptop. On top of all this, I feared the worst--What would happen if I went into labor while my laptop was dead? GASP. As Kurt so appropriately asked, "If a baby is born, and The Jam Girls don't know about it, did it still happen?" I'm not sure, and I'm VERY glad not to have to find out.

So, in the end, the bear--also known as the virus--ate us, but we had some damn good corn chowder in the process.

Oh, and for those who would like to know, this program is what finally resuscitated my laptop this morning. I highly recommend it.

You Win Some, You Lose Some

Kurt often says, "Sometimes you eat the bear. Sometimes the bear eats you." I'm assuming it's a movie quote of some sort, and I just don't have the cultural literacy to know where it comes from. That happens more than one might guess. In any case, Wednesday night was the perfect time to use that quote. Seems that we got eaten by the bear, and then got to eat some very good corn chowder afterwards. Hmmm, that's a bit "Jonah and the Whale-ish," isn't it?

In any case, Wednesday night started off very promising. During work, I had been smelling the corn chowder that was available in the cafeteria. Now, I've learned my lesson--actually, learned it a few too many times--about eating food at my company's cafeteria. Namely, don't do it. And, if you do it, knowing full well that you shouldn't, do not, under any circumstances, get the soup. The soups there must be loaded with MSG because the kinds of headaches I get immediately after consuming it are excruciating.

Anyway, I really wanted corn chowder after smelling it all day, so I searched around for a recipe. See, I have a problem with corn chowder. I love it when I get it at restaurants. But, I haven't found a recipe I like to make at home. This, no doubt, has everything to do with my hesitancy to use ingredients like cream, or bacon. I finally decided that it must be these items that make the difference, though, and started rationalizing about how, it's bound to be moderately healthier made at home, even with those ingredients, and it would certainly be cheaper, per-serving. So, I found this recipe and we went for it. According to the link, it is originally from The Barefoot Contessa Cookbook, which, thanks to this recipe, is now very high on my "Cookbooks to Buy" list.

We made a few changes. We used turkey bacon rather than "real" bacon. We didn't have turmeric in the house, so we skipped it. We did have heavy cream in the house for some reason, so we used that instead of the half-and-half. And we halved the recipe because I saw no need for 10 to 12 servings of something with such a dubious nutritional profile for just two people.

The results were incredible. Really, this recipe finally matches up to what I can get at the restaurants.

Unfortunately, while the soup was simmering for its 15 minutes uncovered, my computer met with catastrophe. I don't know what I did wrong, but all of a sudden, there were pop-ups everywhere telling me about how my computer was under attack. Except, those pop-ups weren't from my antivirus software. They were from, well, a virus. This virus--spyware--whatever you want to call it--made my computer completely useless. And so began days of alternately wanting to cry, throw my laptop against a wall, and get revenge on whoever had done this to my precious laptop. On top of all this, I feared the worst--What would happen if I went into labor while my laptop was dead? GASP. As Kurt so appropriately asked, "If a baby is born, and The Jam Girls don't know about it, did it still happen?" I'm not sure, and I'm VERY glad not to have to find out.

So, in the end, the bear--also known as the virus--ate us, but we had some damn good corn chowder in the process.

Oh, and for those who would like to know, this program is what finally resuscitated my laptop this morning. I highly recommend it.