Recipe by Chef John
"This is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. It is the kind of dish you really want to savor on a chilly winter day."
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1 1/2 tablespoons
anchovy fillet, chopped
dry cheese tortellini
1 (15 ounce) can
white beans, rinsed and drained
salt and ground black pepper to taste
red pepper flakes
baby spinach leaves
grated Parmesan cheese
red pepper flakes, or to taste
I added some fresh corn and avocado salsa to this and that took the soup to another level!
So, I did a a few subs on this. I think I made it more like Pasta Faxanadu! Instead of an anchovy filet (because, let's face it, yuck!) I used an Italian turkey sausage, and to avoid wasting most of a can of tomato paste (I had nothing else planned to use it in) I threw in a whole can instead of just a teaspoon. Vavoom! It was AWESOME! I made my own beans in the crockpot with some chopped red onion added in. AWESOME!!!
This is one of my favorite soups because it's so quick & easy! I usually make 2 or 3 times the recipe because it is SO good on a cold night--or anytime! Thanks, Chef John! You're awesome! Btw, I get anchovy paste & it keeps forever; it really adds a nice flavor!
After trying your recipe for ribs I went ahead and made this tonight again I didnt change a thing (except I left out the anchovy) and it was fantastic! Really easy and super fast! Thankyou
I was wanting white bean soup and came upon this recipe. It was perfect because I had some frozen tortellini to use up (although they were spinach) and I had fresh spinach. The soup fit the bill as a quick dinner but I don't think I'll make it again. I'm not a fan of oregano but wanted to make the recipe as stated. I'm not downgrading it for that. I feel like the soup as is is just missing something.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 91
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