So, the first thing you should ask yourself – what the heck is pastina? Well, pastina or pastini, or pastine (however you spell it), is a pasta that can be any shape as long as it is generally smaller than ¼-inch.  Commonly called pastina in the United States, there is no standard “pastina” shape. Rather, it’s a general term for any small, shaped pasta. Pastina comes in the shape of little stars (stelline), tiny balls (Acini di Pepe), tubes, or even tiny macaroni noodles or shells. Orzo is also often classified as pastina. Now you know!

And the second thing that should jump out at you; why is Patti making soup in August? Well, that one is easy to answer. Yesterday when I was trying to decide what to make for dinner, the sky opened and dumped almost an inch of water on our happy little island. Plus, the heavens provided us with a delightful thunder and lightning show. And brooding dark grey clouds to set the stage. So, of course, soup was the perfect dish to serve for dinner. Along with some cornbread, we dined in style. And just because you would certainly want to know, the temperature never got above 61-degrees. Another reason to feature soup for dinner. (That’s my story and I’m sticking to it!)

Now, as to why this soup, well that’s easy. I wanted to serve chicken soup, but one that was just a little bit different. So, I researched a few recipes, glommed this recipe together, and decided to give the soup a scintillating name. Because who isn’t captivated when a recipe title includes the word “Italian”. Add to that a word like “pastina”, and you have a hook that draws in even the most experienced and sophisticated researcher of all things culinary. And to prove my point, you’re reading about this recipe. I rest my case!

Anyway, this soup is very tasty and super easy to prepare. So, if you find yourself yearning for cooler nights, autumn leaves, back to school for your kidlets, (and what parent doesn’t yearn for that), and a break from BBQed this and that, go ahead and break all the rules and build yourself and your family a big old pot of soup. And if this recipe doesn’t rock your socks, I’ve got a lot of other soup recipes that you might find more to your taste. So, be brave. Be the trend setter in your neighborhood. Just don’t wear white shoes after Labor Day and you will be just fine. (Tennies are the one exception.) (It’s white leather shoes after Labor Day that is the societal no no!)  

Peace and love to all.

2 T. extra virgin olive oil

1 med. onion, chopped

2 carrots, diced

2 garlic cloves, finely minced

6 c. water

2 T. chicken base

1 bay leaf

¼ tsp. dried thyme

½ tsp. celery salt, or more to taste

freshly ground black pepper

Parmesan cheese rinds* (whatever amount you like)

4 boneless, skinless chicken thighs

1 T. fresh lemon juice, or more to taste

½ c. pastina, cooked al dente (I use Acini di Pepe)  

2 c. chopped baby spinach

¼ c. chopped fresh chives, opt.

grated Parmesan cheese, for the table

Heat the olive oil in a large, covered pan. (I use my large Le Creuset Dutch oven.) Add the onion and carrot. Sauté until the onion is tender. Add the garlic and cook for 1 minute.

Add the water, chicken base, bay leaf, dried thyme, celery salt, pepper, Parmesan rinds, and chicken. Bring to a boil, reduce heat, cover, and cook the chicken just until done. Remove cooked chicken from pot and allow it to cool before dicing into small pieces. Set aside.

Meanwhile, simmer the broth covered for a good 45 minutes.

Just before serving, remove and discard the Parmesan rinds and bay leaf. Bring the broth to a boil. Add the lemon juice, al dente pastina, diced chicken, and spinach to the pot. Cook only until everything is hot. (Not a minute longer.) Taste and adjust seasoning.

Pass the chives and Parmesan cheese at table.

*Parmesan rinds impart a delicious, slightly salty flavor. They also help thicken and add body to soups, giving thin and brothy soups a silky consistency. You can also use Parmesan rinds in red pasta sauce, ragù, risotto, and beans.  

Last evening, I served this chili to our dear friends Mark and Vicki and of course Mr. C. and I enjoyed our share too. Mr. C. had asked for chili the day before, and being the kind and submissive wife that I am (just joking about the submissive part), I acquiesced. Actually, I was delighted to make chili for dinner, providing me once again with an opportunity to explore the wonderful world of all things chili. Chili, as it happens, is one of our all-time favorite dishes. So, to the internet I proceeded. And I found this recipe on the onceuponachef.com site. (One of my favorite cooking sites BTW.) I made a couple of minuscule changes, but not enough to never mind. So, the person you have to thank for this fantastic recipe is Jenn Segal.

Now one of the things I especially liked about this recipe is that it is chock full of healthy ingredients. And of course, the fact that this chili is mighty delicious didn’t hurt the cause. The flavor is mellow enough that I’m sure children would love this chili as much as the older folks at table. And when served with some type of bread product like corn bread, crusty sourdough rolls, or Soft Sourdough Cornmeal Dinner Rolls (to be posted in the near future), this makes for a simple dinner fit for company.

So, if you too love chili but would appreciate a new recipe that would thrill and delight your family, I suggest you give this recipe a try. It’s simple to prepare and is even more delicious the next day.

Well, that’s it for now. Sorry about not posting any new recipes for a the last couple of weeks, but first we were away for a week, and then upon our return I decided it was time to start booking for our fall adventure. So, I’ve been preoccupied this last week with booking air tickets, rental car, and overnight accommodations for our upcoming trip to Greece. And if you have ever been the planner of a month-long adventure, especially to a country you have never visited, you are aware of how much research must be conducted before you even begin spending your children’s inheritance. But all reservations have been confirmed and I can relax and get back to my daily routine of researching recipes, preparing new recipes, sharing the recipes that work out, and hitting the delete button for those that I wouldn’t share with my worst enemy. (Actually, I don’t have any worst enemies. But even if I did, I still wouldn’t share some of the regrettable recipes I have tried with them!)

And as always, peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk chicken sausage or ground chicken  

1 med. yellow onion, chopped  

1 stalk celery, diced (plus leaves)

1 red, orange, or yellow bell pepper, diced

3 garlic cloves, finely minced

1½ T. chili powder

1½ tsp. ground cumin

1 tsp. ground coriander

pinch crushed red pepper flakes  

½ tsp. dried oregano

½ tsp. kosher salt

freshly ground black pepper

1 (28 oz.) can tomatoes (preferably Italian tomatoes) (I use Cento brand crushed tomatoes)

1 c. water

1 heaping teaspoon chicken base (I use Better Than Bouillon Chicken base)

½ tsp. sugar

2 (15 oz.) cans Cannellini or other white beans, drained and rinsed

sliced green onion, garnish (opt.)

sour cream, garnish (opt.)

Heat the oil in a large, covered pot or Dutch oven over medium heat. Add the chicken sausage and cook until lightly browned. Break the sausage up while it cooks. Add the onion, celery, and diced bell pepper and cook, stirring frequently, until onion softened, 8 to 10 minutes. Add the garlic and cook for about one minute more.

Add the chili powder, cumin, coriander, crushed red pepper flakes, oregano, salt, and black pepper.  

Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low, and simmer covered for about one hour, stirring occasionally.

Stir in the Cannellini beans and simmer, covered for another 50 minutes more, or until the meat is tender and the flavors are well combined. Taste and adjust seasoning just before serving.

Great served with corn bread or my soon to be posted recipe for Soft Sourdough Cornmeal Dinner Rolls.

OK, not everyone has a neighbor that gifts them with a package of duck sausages just for the fun of it. But I do! (Vicki, my dear friend next door.) But then, what the heck to do with the sausages? So, bottom line, the poor sausages languished in our freezer for several months before I had the courage to use them in a dish. That, and Mr. C., who happens to have taken on the dubious task of “keeper of the freezer”, had grown weary of asking me when I planned to do something with the sausage. (Somebody has to make sure the freezer is always well stocked, and I am not that person. I am great at keeping the fridge and pantry in good supply. But I am terrible when it comes to the freezer. It lives in our garage, so out of sight, out of mind as the old saying goes!  You know how it is!)

Anyway, I finally decided that the sausage would be perfect in soup. And where better to look for a recipe than on the site that sells all things duck – D’Artagnan. (Great site BTW!)

So, this is my version of D’Artagnan’s White Bean & Duck Sausage Soup. (Why do I always think of the Marx Brothers when I say duck soup?)

Anyway, the soup turned out to be quite delicious, and very easy to build. There is one difficult step however, but that step happens almost every time I make soup. It’s the waiting time while the soup burbles away to yummy perfection. Because all the time soup is cooking, great smells emanate from the kitchen. And this soup was no exception when it came to smelling delightful as it cooked.  

So, if you too just happen to have some duck sausage laying around, make this soup. It is ever so nourishing and makes your mouth happy while filling your tummy. A perfect winter treat! If you don’t have any duck sausage on hand, then consider ordering some online. It is very rich and delicious. And an 8.5-oz. package goes a long way.

Well, that’s all for today. It’s very cold outside. And mother nature can’t decide whether to cover us with snow or torture us with the fact that the clouds could dump on us at any old time. So, we wait. And watch. And change a couple of appointments just in case. Never a dull moment. But then, that’s OK too!

Peace and love to all.

1 c. dry cannellini beans

2 T.  extra virgin olive oil, divided

1 (8.5-oz.)  pkg. Duck and Armagnac Sausage, removed from casings and cut into small dice (duck sausage available at D’Artagnan – on line)

1 lg. shallot, chopped

½ c. chopped onion

1 lg. carrot, chopped

1 rib of celery plus leaves, chopped

4 cloves garlic, finely minced

2 tsp. tomato paste

4 c. chicken stock  

1 lg. bay leaf

¼ tsp. dried thyme

¼ tsp. kosher salt

freshly ground black pepper

½ tsp. Aleppo pepper or half Spanish paprika and cayenne or Piment d’Espelette   

2 c. arugula, Swiss chard, kale, or baby spinach, finely chopped

2 tsp. cognac, opt.

The night before you plan to build the soup, rinse beans under cool running water then place in a large non-reactive container and cover with 2-inches of cool water. Let beans soak at room temperature overnight. Or, rinse the beans, cover with 3-inches of water, bring to a boil, remove from heat, cover, and let sit for 2-3 hours. 

Heat 1 tablespoon of the olive oil in a covered large pot or Dutch oven over medium-high heat. Thoroughly brown the sausage then remove it to a small bowl. Set aside to cool then place in your refrigerator until called for.

Add the second tablespoon of olive oil to the pan along with the shallot, onion, carrot, and celery. Season with salt and pepper. Sauté vegetables until shallots are translucent and carrots start to soften slightly, about 7 minutes. Add the garlic and cook for 1 minute.

Stir in the tomato paste and cook for about 3 minutes. Add the chicken stock, stirring up any browned bits at the bottom of the pan. Add the bay leaf and thyme. Bring the mixture to a boil, then turn down the heat to medium-low, drain beans, rinse, then add to the pot. Cover the pot and simmer the mixture for about 2½ hours, or until beans are cooked through. Remove bay leaf.

When the beans are tender, stir in the sausage, arugula, and Aleppo pepper. Continue to cook over medium heat for 20 minutes. Adjust seasoning and add the cognac. Serve hot.

Olive Oil Drop Biscuits are great with this soup. Look for recipe on this site in the very near future.