This recipe is from home cook Ryan Pelletier, who works in the dining room at Metro Bis in Simsbury, CT. It's easy and wildly delicious.
2 Tablespoons olive oil
2 cups onion diced
1 cup diced carrot
1 cup diced celery
1 - 8 ounce stick of pepperoni chopped (or chorizo)
1 cup white wine
1 - 28 ounce chopped tomatoes
1 - 15.5 ounce can red beans drained
1 - 15.5 ounce can kidney beans drained
1 - 15.5 ounce can pink beans drained
32 ounces chicken broth
2 cups water
3 tablespoons fresh oregano
½ pound cooked Ditalini pasta
- Heat oil in a large soup pot and add the chopped onion, carrot, celery and pepperoni. Cook stirring occasionally for 5–7 minutes.
- Pour in the white wine and reduce to almost dry. Next add the chopped tomatoes and drained beans and mix well.
- Pour in the broth and water and bring to a simmer. Simmer for 15–20 minutes. Stir in the fresh oregano and cooked ditalini pasta. Serve with grated parmesan.
Makes 4 quarts
- Chris Prosperi is senior contributor and chef/owner of Metro Bis Restaurant in Simsbury, CT.
- Ying Chang Compestine is the author of Cooking with an Asian Accent.