VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
2 ounces tiny star pasta (about ⅓ cup) or other small pasta shape
Kosher salt
1 cup shredded rotisserie chicken or any other cooked leftover chicken
¼ cup white miso
Leaves from 4 celery heart stalks (about ½ cup; for serving)
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RECIPE PREPARATION
Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids, wipe out pot, and return dashi to pot.
Cook carrots and pasta together in a separate pot of boiling salted water until pasta is al dente and carrots are tender, about 4 minutes. Drain, rinse under cold water, then drain thoroughly again. Add to pot with dashi along with chicken and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved.
DIVIDE THE SOUP 🍲 AMONG BOWLS. GARNISH WITH CELERY LEAVES.
You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.
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INGREDIENTS
2 tablespoons olive oil
1 pound hot turkey or Italian sausage, casings removed, chopped
1 large onion, finely chopped
2 large peppers (red, orange, or yellow), finely chopped
2–3 carrots, finely chopped
4 garlic cloves, finely chopped
2 tablespoons finely chopped sage
1 tablespoon finely chopped rosemary
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
4 cups homemade chicken stock or low-sodium chicken broth
1 14-ounce can petite diced tomatoes
3 15-ounce cans cannellini beans, drained, rinsed
½ cup unsweetened almond milk
1 pound baby spinach
¼ cup grated Parmesan
RECIPE PREPARATION
Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.
4 servings
