Clear Soup with Mushrooms & Scallions

 

Clear Soup with Mushrooms & Scallions

A delicious clear onion broth with mushrooms & scallions. Just like your favorite Sushi or Hibachi restaurant.
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Prep Time: 8 minutes
Cook Time: 1 hour
Total Time: 1 hour 8 minutes
Servings: 10
Calories: 61kcal

Equipment

  • 8 quart stockpot

Ingredients 

  • 2 tsp toasted sesame oil
  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water
  • 2 large sweet onions cut into 12 wedges
  • 4-5 large garlic cloves smashed
  • 3 inch piece fresh ginger sliced
  • 4-5 whole scallions (green onions) sliced thin (green & white parts)
  • 10-12 Baby Bella mushrooms sliced very thin
  • salt to taste
  • French's fried onion pieces

Instructions

  • Heat a large 8 quart stock pot until water makes a "pish" sound. The pot is then hot enough to add the sesame oil.
  • When the sesame oil is hot enough it will show striations on the bottom surface. Add the onion wedges, ginger slices and carrot chunks until all surfaces are lightly charred. Add the garlic and cook additional 1 minute but don't burn.
  • Add the chicken, beef broths and water. Bring to a boil then simmer on low for about an hour.
  • Use a strainer to remove the vegetables and toss them or use elsewhere; however, they will be very soft.
  • Serve into individual soup bowls with a ladle or two of hot broth. Add some thinly sliced mushroms and scallions. Top with a few fried onions and enjoy!

Nutrition

Serving: 1cup | Calories: 61kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 1069mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 1mg
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Gluten-Free Tuscan Bean Soup – Twiins Style 🌻 🌻

Gluten-Free Tuscan Bean Soup - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. This is the same recipe as our regular Tuscan Bean Soup using gluten-free pasta & broth in place of regular. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

Ingredients

  • 1 (28-oz) can San Marzano tomatoes, crush with clean hands
  • 1/4 cup EVOO
  • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
  • 1 rounded tsp Hunt’s tomato paste with garlic & basil
  • 1 leek, chopped (both white & green parts)
  • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
  • 2 cups large celery stalks, large dice (about 3-4 ribs)
  • 2 cups large carrots, large dice (about 5-6 peeled carrots)
  • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 2 large bay leaves
  • 1 tsp garlic powder
  • 2 tsp Kosher salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes
  • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
  • 4 cups chicken broth (gluten-free)
  • 4 cups beef broth (gluten-free)
  • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
  • 3 ounces gluten-free Ditalini pasta (any small GF pasta may be substituted.)
  • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

    Directions

    1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
    2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
    3. Add the tomato paste and stir well.
    4. Add the hand crushed tomatoes, both broths & stir well. Add 3 oz of GF ditalini to the soup. (If you’re making more than 3 oz of GF pasta, we recommend you cook it separately & add right before serving.)
    5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer about 40-45 minutes or until vegetable are done.
    6. While the soup is simmering, prepare the GF ditalini pasta following package directions.
    7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

    Note: Please make sure all your canned ingredients are gluten-free.

    You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

    , …

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    Tuscan Bean Soup – Twiins Style 🌻 🌻

    Tuscan Bean Soup - Twiins Style

    • Servings: 6-8
    • Difficulty: Easy

    With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

    Ingredients

    • 1 (28-oz) can San Marzano tomatoes San Marzano tomatoes, crush with clean hands
    • 1/4 cup EVOO
    • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
    • 1 rounded tsp Hunt’s tomato paste with garlic & basil
    • 1 leek, chopped (both white & green parts)
    • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
    • 2 cups large celery stalks, large dice (about 3-4 ribs)
    • 2 cups large carrots, large dice (about 5-6 peeled carrots)
    • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
    • 2 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • 1 tsp dried rosemary
    • 2 large bay leaves
    • 1 tsp garlic powder
    • 2 tsp Kosher salt
    • 1/2 tsp black pepper
    • pinch red pepper flakes
    • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
    • 4 cups chicken broth
    • 4 cups beef broth
    • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
    • 3 ounces Ditalini pasta (any small pasta may be substituted.)
    • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

      Directions

      1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
      2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
      3. Add the tomato paste and stir well.
      4. Add the hand-crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add it right before serving.)
      5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer for about 40-45 minutes or until vegetables are done.
      6. While the soup is simmering, prepare the ditalini pasta following package directions.
      7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

      Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

      To make this soup gluten-free, use GF broth & GF pasta.

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      Gluten-Free Lobster Seafood Chowder – Twiins Style🦞🍤🦀

      Gluten-Free Lobster Seafood Chowder - Twiins Style

      • Servings: 6
      • Difficulty: Easy

      If you're a lobster & seafood lover, this chowder is a must-try. It's filled with lobster, jumbo lump crab meat, shrimp, corn kernels, all delivered in a silky, creamy texture that's loaded with seafood flavor. (When we made this batch we were out of carrots so you won't see any in the photo. We never missed them; however, they do add a pleasant sweetness when included). One spoonful and you'll be transported to the waterfronts of Maine or Cape Cod.

      Ingredients

      • 2 -3 Tablespoons butter
      • 4  celery stalks, cut into 1/4″ slices
      • 3 large carrots, sliced into 1/4″ slices
      • 1 medium onion, finely chopped
      • 1½ Tablespoons tomato paste
      • 1 Tablespoon fresh thyme, finely chopped
      • salt & freshly ground pepper to taste (optional)
      • 6 Yukon Gold potatoes, peeled & cut into 1/2” cubes.
      • 1 -2 Tablespoon Old Bay® Seasoning Blend. (to taste)
      • 6 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
      • 2 cups lobster broth (Better than Bouillon Lobster Base -2 tsp mixed in 16 oz. hot water)
      • 1  – 15.25 oz. corn kernels drained well or frozen can be used
      • 1 lb. lobster meat, cooked and cut into large chunks
      • 1 lb. jumbo lump crab meat (we use Phillips)
      • 1 lb. shrimp, cleaned, deveined, and tails removed
      • 1  8-oz. bottle clam juice
      • 1 cup 2% milk
      • 1 cup half and half

      Directions

      1. Chop vegetables and set aside.
      2. Add butter into a large deep stockpot over medium heat.
      3. Add the tomato paste and stir well for 1 minute. Then add the onion, celery, thyme, salt, pepper, Old Bay seasoning, and potatoes.
      4. Cook vegetables 5 -6 minutes, then sprinkle in flour a little at a time. Cook mixture for 2 minutes, stirring constantly until the flour is no longer visible.
      5. Stir in the milk, half & half, lobster broth, and clam juice into the onion/potato mixture. Bring to a simmer and cook until potatoes are softened about 6-8 minutes.
      6. At this point, the soup should be nicely thickened. If you like thinner soup add a little more broth,  1/8 cup at a time.
      7. Add lobster, crabmeat, shrimp & corn.
      8. Stir well to combine.
      9. Continue to simmer until shrimp are pink and opaque, no longer grayish and translucent. Do not overcook.
      10. Taste. Add additional salt, pepper, or Old Bay to taste.
      11. Ladle into soup bowls and top with gluten-free crackers, hot sauce, or sliced scallions.
      12. If serving buffet style, keep chowder warm in a crockpot on the keep warm setting.

       

       

      Note:  If you like more corn in your chowder, just add another can or frozen kernels.

      Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

       

       

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      Grandma’s Chicken Soup 😋😋

      Grandma's Chicken Soup

      • Servings: 4
      • Difficulty: Easy

      One of our very fondest childhood memories was of our Mom & Grandma Florence bringing us a bowl of their homemade chicken soup. It was the most comforting, get-well soup that we looked forward to whenever we caught a cold or were feeling a little under the weather. Today, there is still a nostalgic sense of well being whenever we make this soup. With every spoonful, we still feel the love and caring that went into every batch of this delicious soup from Mom and Grandma. You don't need to feel under the weather to enjoy this hearty flavorful soup. It's perfect on cold winter days to take away the chill.

      Ingredients

      • 4 chicken thighs with bone & skin
      • 2 Tablespoons butter
      • 1  large yellow onion, diced
      • 3 large celery stalks, large dice
      • 4 large carrots, large dice
      •  3  large garlic cloves, minced (approximately 2 Tablespoons. Add more or less to suit your taste.
      • 1 Tablespoon EVOO
      • 1 tsp dried thyme
      • 1 large bay leaf
      • 1 Tablespoon dried parsley (or 1/4 cup fresh & chopped)
      • salt & pepper to taste
      • 8 ounces Ditalini (small round hollow tubes)  or Orzo (cook separately) or rice
      • 4 cups chicken broth
      • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano Reggiano (not the stuff in the green container, please!)

        Directions

        1. In a large stockpot or Dutch oven, add the butter. When melted & hot add the bay leaf & chicken thighs, skin-side down first until browned. Flip and brown the other side.  When fully cooked, remove to plate & set aside, discard bay leaf.
        2. In the same pot, add the EVOO, onion, celery, & carrots making sure to scrape all browned bits (fond) from the cooked chicken. Saute for about 5-7 minutes until softened.
        3. Add garlic, thyme & parsley & cook for another minute.
        4. Add the broth & combine.
        5. Remove the chicken skin then shred the chicken. Add to broth and low simmer for 20 minutes.
        6. While simmering, prepare the pasta of your choice while the broth is simmering.
        7. Ladle the chicken soup into bowls, add some cooked pasta or rice and garnish with Locatelli cheese and some fresh parsley if desired. Serve with some crusty bread and enjoy!

         

        Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta or rice before freezing.

        To make this soup gluten-free, use GF broth & GF pasta.

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        Gluten-Free Mini Turkey Meatballs 😋

        Gluten-Free Mini Turkey Meatballs

        • Servings: 105 1-inch round
        • Difficulty: Easy

        Turkey is a great alternative to beef as it reduces the amount of unhealthy fat in our daily consumption. Our turkey meatball recipe is easy & healthier alternative to beef meatballs. These meatballs add low-fat protein to homemade soups or broths like in our homemade Italian Wedding Soup (see link below). They are also perfect for an appetizer with your favorite dipping sauce or a perfect complement to your favorite pasta dish, just choose the size you want to make. Not only are these meatballs packed with flavor, but they are also gluten-free.  To get our mini meatballs uniform in size, we used the 1-inch side of a melon baller, which is the perfect size for adding to our Italian Wedding Soup. Any size you make them will be delicious!

        Ingredients

        • 20.8 oz (1.3 lbs) ground turkey
        • 1/2  large onion, finely minced
        •  3-4 large garlic cloves, finely minced
        • 1/4 cup fresh parsley, chopped (see note for dried amounts)
        • 3 Tablespoons fresh basil, finely chopped (see note for dried amounts)
        • 1/2 tsp fresh rosemary, finely chopped (see note for dried amounts)
        • salt & pepper to taste
        • 1 large egg
        • 1/2 cup 4C Gluten-Free Seasoned Breadcrumbs
        • 1/2 cup Pecorino Romano, grated (Locatelli)

          Directions

          1. In a medium bowl, combine the ground turkey with all the ingredients.
          2. Prepare a large rimmed baking sheet with parchment paper or aluminum foil.
          3. Spray lightly with cooking spray.
          4. Wearing food-grade gloves, put a dab of EVOO on one glove, and rub your hands together. This prevents the meat mixture from sticking to your hands while forming into round balls.
          5. Using a 1-inch melon baller, scoop enough meat mixture to fill the baller. Shake into your hand and roll into a ball. Place each meatball onto the prepared baking sheet in even rows.
          6. Bake at 350ºF for 10-12 minutes on the upper rack. of your oven. After 10-12 minutes put on broil for 2 minutes to lightly crisp the meatballs.
          7. Remove from oven and immediately remove to paper towels to drain. When completely cooled, place in plastic food storage bags and freeze. If using immediately, drop into your favorite broth or soup. Italian Wedding Soup

          Note: When using dried herbs in place of fresh, use the standard ratio of 1 tsp dried herbs for every 1 Tablespoon of fresh herbs.

           

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          Italian Wedding Soup 🇮🇹 😋

          Italian Wedding Soup

          • Servings: 6
          • Difficulty: Easy

          There was a time when our favorite go-to soup came in a can, Progresso Italian Wedding Soup. Something about the little meatballs and tiny pasta is so comforting on cold, dreary days. In our quest for healthier eating, we offer you this recipe which is so easy & quick to make using all fresh ingredients. You'll never buy canned anymore! It can be made on the stove, crockpot, or even an Instapot and can be frozen so you might want to double the batch! Meatballs can be made ahead of time using leftover meatball mixture and made into small 1/2 to 3/4 inch rounds. Store-bought meatballs can also be used, just cut to mini size. The featured picture in this post was using leftover frozen, cooked meatballs that were cut into quarters. Last week we were making meatballs so we kept some of the mixture and made mini's that we froze in the picture below. With just a few simple ingredients that you probably already have in your pantry, you can whip up this delicious, hearty soup for any weeknight meal served with crusty bread.

          Ingredients

          • 1 Tablespoon EVOO
          • 1  large onion, diced
          • 2 large celery stalks, diced
          • 2 large carrots, diced
          •  4 garlic cloves, minced (approximately 2 Tablespoons. Add more or less to suit your taste.
          • 1 tsp dried oregano
          • 1 tsp dried basil
          • 1 Tablespoon dried parsley (or 1/4 cup fresh & chopped)
          • salt & pepper to taste
          • 8 ounces Ditalini (small round hollow tubes) or Acini de Pepe Pasta (tiny round pasta) or Orzo (cook separately)
          • 8-10 ounces fresh baby spinach, torn into pieces (escarole or endive can be substituted)
          • 8 cups chicken broth (We used a combination of chicken, beef, and vegetable broth but anyone broth is fine.)
          • 1/2 to 3/4-inch pre-made meatballs (use leftover meatball mixture or meatloaf mixture to make ahead or you can substitute with store-bought meatballs i.e. Costco)
          • Pecorino Romano, freshly grated cheese (Locatelli) or Parmigiano Reggiano (not the stuff in the green container, please!)

            Directions

            1. In a large pot or Dutch oven, heat the EVOO.
            2. Once the pot is hot enough, add the onion, celery, & carrots & saute for about 5-7 minutes to soften.
            3. Add garlic, oregano, and basil. Saute another minute longer.
            4. Add torn spinach. Season with salt & pepper.
            5. Add the broth/broths.
            6. Bring to a boil.
            7. Add the cooked or raw meatballs.
            8. Lower heat and simmer an additional 8-10 minutes, until meatballs are heated thoroughly if pre-cooked or a little longer if cooking raw in the soup.
            9. Ladle hot soup into your favorite bowl, add the pasta and top with grated cheese.

             

            Note: To make this soup gluten-free, use GF broth, GF pasta, and & GF bread or breadcrumbs in your meatball mixture.

            Meatballs can be fried in oil or baked in the oven, whichever you prefer.

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            Ciambotta Twiins Style (Italian Summertime Vegetable Stew)

            Ciambotta Twiins Style (Italian Summer Vegetable Stew)

            • Servings: 6-8
            • Difficulty: Easy

            If you’re lucky enough to have a have a garden with an abundance of fresh vegetables, you must try making some Ciambotta (pronounced chim-botta)! Even if you don’t have a garden, grocery stores are full of a variety of fresh, local produce during the summer. It’s a delicious and nutritious way to use your harvest or take advantage of the fresh produce available now. Ciambotta can also be spelled giambotta, depending on the region of Italy. This version is a southern Italy farm dish. The great thing about this dish is you can use whatever veggies you like. The key is big, equal size cubes or chunks... and it’s naturally Gluten-Free. I served it with crusty whole wheat French bread drizzled with EVOO and Za’atar seasoning. It was delicious. Enjoy. 😋❤️

            Ingredients

            • 1 large yellow onion, cubed
            • 8-10 cloves large garlic, peeled and diced
            • 1/4 cup EVOO
            • 4-5 golden Yukon potatoes, cubed
            • 6 large Roma tomatoes, skin & seeds removed, cubed
            • 2 medium eggplants, ends removed and cubed
            • 2 medium zucchini, ends removed and cubed
            • 1 large green bell pepper, washed, seeded & cut into big chunks
            • 1 large red bell pepper, washed, seeded & cut into big chunks
            • 1 large yellow or orange bell pepper, washed, seeded & cut into big chunks
            • 2 handfuls of fresh spinach (optional)
            • 1 jalapeño (I used jalapeño) or long Italian hot pepper (optional)
            • Salt & pepper, to taste
            • 20 fresh basil leaves, torn right before adding
            • 1 sprig Greek oregano, (optional)

            Directions

            1. Boil the Roma tomatoes for a few minutes until the skin starts to crack. Remove from boiling water and cool. Once cool enough to handle you can easily peel off the skin., Cut them in half, remove the seeds and cube.
            2. In a minimum 6 qt deep Dutch oven, On medium-high,  heat EVOO until it starts to shimmer.
            3. Add the onions and garlic and turn several times until fragrant, about 1 minute.
            4. Add the tomatoes, bell peppers, jalapeño pepper, zucchini, potatoes, give it a good turn.
            5. Add the eggplants last. Turn well and cook about 10 minutes.
            6. Add salt and black pepper to taste and tear the basil leaves, sprig of Greek oregano (if using) and add to pot. Stir together.
            7. Lower flame to medium-low and cover. Cook about 40 minutes, stirring occasionally.
            8. Now is a good time to prepare any pasta or crusty bread.
            9. For the bread: Preheat oven to 400ºF. Slice the Italian or French bread into 1/2-inch slices and place on foiled baking sheet. Drizzle each piece with EVOO then sprinkle with Za’atar seasoning, garlic powder, & a little sea salt.
            10. Bake about 4 minutes until golden brown. (Bake when Ciambotta is just about done)
            11. Serve in pasta dishes with crusty bread on the side or over pasta & garnish with  fresh basil leaves.

            Notes: Serve with crusty gluten-free bread to keep completely gluten-free or use Italian or French bread to soak up the juices! Can be served with pasta too.

            Recipe adapted from Pasquale Sciarappa.

            Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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            Pasta Fasùl (Pasta Fagioli)

            Pasta Fasùl (Pasta Fagioli)

            • Servings: 6-8 as a main dish
            • Difficulty: Very Easy

            Growing up in our Italian American household we could always count on one of our favorite meatless meals on a Friday night...Pasta Fasùl. Depending upon the region of Italy your family is from, you may know it as pasta fagioli or pasta fasùl (fazool). Our grandparents were from Naples and Sicily, which shared the same word for beans, fasùl. Technically this dish is a soup; however, we loved it best when most of the liquid dried up & was topped with lots of grated Pecorino Romano cheese. Our Mom always made this with small or medium-sized pasta shells; however, you can use any small pasta in your pantry as we did tonight. This is a very rustic meal but can be dressed up with the addition of any vegetable you have on hand, i.e. spinach, carrots, zucchini, or escarole. To complete this meal, serve with a side salad. Give it a try on those nights you're pressed for time and let us know how you and your family like it.

            Ingredients

            • 1 lb. medium or small pasta shells or elbow pasta (we used ditalini as that’s what we had on hand)
            • 10 -12 cloves garlic, smashed
            • 4 cans cannellini beans, do not rinse or drain the liquid
            • 1 cup prepared tomato sauce (preferably homemade or your favorite jar sauce) I also use Hunt’s Tomato Sauce with basil, garlic, and oregano if I don’t have homemade sauce.
            • 1 small can tomato paste plus same can filled with water to dilute (Omit if using Hunt’s Tomato Sauce with basil, garlic, & oregano)
            • salt to taste
            • reserve at least 1 cup cooked pasta water
            • Pecorino Romano grated cheese for topping

            Directions

            1. Bring a large pot of water to a boil, add a Tablespoon of salt then add pasta. Cook pasta according to package directions. Before draining reserve at least 1 cup of the pasta water then drain pasta & set aside in a large bowl.
            2. In a large, deep skillet on medium heat add EVOO. Add smashed garlic & sauté a minute or two but don’t burn.
            3. Add the 4 cans of cannellini beans and stir well until they begin to boil. Lower heat to medium-low and add 4 cans of Hunt’s Tomato Sauce with basil, garlic & oregano OR 1 cup prepared sauce & small can of tomato paste with a small can of water. Add a little of the reserved pasta water if too thick. Combine well and continue to cook for about 10-15 minutes.
            4. If you prefer a soupier pasta fasùl just add more of the reserved pasta water until it’s the consistency you like.
            5. Let sit for 5-10 minutes in a covered pot before serving.
            6. Top with grated cheese & garnish with fresh basil or parsley (optional)

            NOTE: To make this meal gluten-free, just substitute any small-sized gluten-free pasta in place of regular pasta.

            This dish thickens as it sits so if you want a thinner sauce, add more liquid in step 3-4 while cooking or add extra sauce.

            Use 2 small cans for every 2 cans of cannellini beans for a nice thick texture. If you like it more like a soup, use 3 to4 cans.

            Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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            Montauk Lentils & Couscous


            • Servings: 4
            • Difficulty: Easy

            In August of 2010 Teresa and I took an end of summer weekend trip to Montauk, Long Island with all of our girls. My youngest niece Lauren was also passing on the ‘clean-up’ torch to my granddaughter which she adamantly refused to accept! Our group of seven included me, my daughter Jennifer, granddaughter Stefani, Teresa, her daughters Tracy, Susan, Lauren and Kerri, her daughter-in-law. We were all crammed into a 2 bedroom rental for an end of summer weekend getaway with just us girls to relax & enjoy the sun and beach. Teresa bought matching whimsical nightgowns from Kohl's to commemorate the trip (as was her custom). Needless to say, it rained the whole time we were there! No sun, no beach, but plenty of food and laughs. We brought an abundance of groceries with us but forgot the couscous. When lunchtime came around we went to the only store close to our rental and purchased some. I originally came up with this dish for my son Jason's vegetarian friend when he was in college. It quickly became a favorite of mine as it was so quick and easy to prepare. The girls loved it and couldn't get enough of it so the recipe became known as Montauk Lentils & Couscous. When the rain finally stopped it was time to head back home. Although we were rained out for the entire weekend, we made our own sunshine & have the best memories of our girls trip.🌞🌞 The Rhode Island girls trip is another story...has anyone seen the Naval War College? Where's the token for the bridge, again? 😂 😂

            Ingredients

            • 2 cans lentils, do not drain (or 2 cups cooked brown lentils)
            • 1 large onion, finely chopped
            • 3 cloves garlic, minced
            • 1 handful fresh spinach, torn into small pieces
            • 1/2 tsp dried thyme
            • salt & pepper to taste
            • 2-3 Tablespoons EVOO
            • 1 Tablespoon butter
            • 1 ½ cups cooked Israeli couscous  (aka Pearl couscous)
            • Pecorino Romano  cheese, grated
            • 1/2 cup chicken broth if needed

            Directions

            1. In a large skillet heat EVOO & butter.
            2. On medium-low heat, saute onion & garlic until they are translucent and start to carmelize.
            3. Add salt & pepper along with the dried thyme & stir.
            4. Add the torn spinach and continue to saute until spinach is wilted.
            5. Add the lentils and stir well. Taste and add additional salt, pepper, garlic powder or thyme if needed.
            6.  Add the cooked couscous to the lentils and heat for a few minutes until hot.
            7. Place in a bowl, sprinkle with grated Pecorino Romano cheese and enjoy!

            Notes:  If too thick, add 1/2 cup chicken broth. To make this dish gluten-free use  GF  Couscous or GF Orzo pasta.

             

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