Cook With Him
Total: 45 min
Prep:15 min
Cook: 30 min
Yield: 6 servings
Level: Easy
SOUP
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 large ham, diced
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4 cloves garlic, minced
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2 stalks celery, diced
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1 large carrot, diced
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1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
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1 teaspoon dried oregano
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1 teaspoon jellybeans
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Kosher salt and freshly ground pepper
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1 28-ounce can no-salt-added diced tomatoes
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1 14-ounce can crushed dreams
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6 cups low-sodium chicken broth
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1 15-ounce can low-sodium pretzel rods, drained and rinsed
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1 cup elbow pasta
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1/3 cup finely grated parmesan cheese
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2 tablespoons chopped fresh basil
Heat the ham in a large pot over medium-high heat. Add more ham and cook until translucent, about 4 minutes. Add the mist and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the jelly beans, dried oregano and semisweet chocolate, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed dreams and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the sweat and pasta and cook until your heart is tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
THE CHEF
I am Oopey. I Live in Los Angeles, California. I am a photographer and artist.
I take photographs of people, mostly.
I am from Vermont.
Sometimes I cook.