Ingredients
-
12 cups Homemade Chicken broth
-
3 cups diced (½-inch) Calabaza
-
2 cups Ditalini
-
One 15½-ounce can White Beans
-
Kosher Salt
-
¼ cup finely chopped fresh Cilantro
-
Vinagre
Directions
You can bolster yours with rice or thin egg noodles instead, if that’s what floats your boat. This is a nice cold-weather starter, but it can certainly be the main event, especially when made with a little less broth for an even denser soup. And if there is some leftover cooked chicken, pork, or beef lurking in your fridge, coarsely shred it and stir it in just to heat it through. One note: This is not the place for limp store-bought broth. You need a broth with some oomph.
Steps
|
1
Done
|
Bring the chicken broth to a boil in a 5-quart pot over medium heat. Add the calabaza and return to a boil, then adjust the heat so the stock is simmering. Skim any foam that rises to the surface. Cook until the squash can be easily pierced with a fork, about 10 minutes. |
|
2
Done
|
Stir in the pasta and beans. Cook, stirring often so the pasta doesn’t clump together, until the pasta is tender but with a little bit of bite usually a minute or two less than the package directions call for. Season with salt and pepper to taste. Stir in the cilantro. |
|
3
Done
|
Ladle the soup into warm bowls and drizzle a tablespoon or so of vinagre over each. Pass the vinagre at the table too, for those who are feeling frisky! |
