SOUP OF SHRIMP AND SHELLS
– from netplaces.com
¾ cup finely chopped onion
½ cup chopped carrot
½ cup chopped celery
½ teaspoon dried thyme
1 small bay leaf, crumbled
½ pound medium shrimp, peeled and deveined
4 cups chicken stock
½ cup dry white mine
½ cup small pasta shells
¼ cup half-and-half
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley
In a large soup pot, heat the butter over medium heat. Add the onion, carrot, celery, thyme, and bay leaf and sauté until softened. Add the shrimp and sauté quickly until just pink. Add the chicken stock, bring to a boil, and simmer 20 minutes. Add the wine, bring to a boil, reduce heat, and simmer 10 minutes.
Meanwhile, in a medium saucepan, bring at least 2 quarts of water to a boil. Add 1 teaspoon salt. Add the shells and stir to prevent sticking. Cook until al dente. Drain and stir into the soup.
Remove the soup from the heat. Stir in the half-and-half, add salt and fresh pepper to taste, and return the pan to the heat to rewarm. Do not let boil. When heated through, sprinkle with the parsley and serve. Serves 4.
ITALIAN SAUSAGE PASTA AND SOUP
– from myrecipes.com
2 pounds hot or mild Italian sausages
3 carrots (12 oz. total), peeled and chopped
1 onion (12 oz.), peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts fat-skimmed chicken broth 2 cans (14 1/2 oz. each) diced tomatoes
2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
1 tablespoon dried basil
2 cups shell-shaped pasta
4 quarts spinach leaves (about 12 oz.)
Salt and pepper
About 1 cup grated parmesan
Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.
Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add.
There’s a note that says You can prepare the soup through step 2 up to 1 day ahead, but do not bring mixture to a boil; instead, cool, cover, and chill. To reheat, lift off and discard fat; bring soup to a boil.