This was how my Italian grandmother got me to eat the greens I detested. They say I was a bright child, but I didn't catch on to what she was doing until I was well into my teens.
You could cook the soup a day ahead up to adding the pasta. When you want to serve it, bring it to a simmer 10 minutes ahead and cook in the pasta.
Cheater's Homemade Broth:
2. Stir in the pasta and simmer, partially covered, 6 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.
Cheater's Homemade Broth
Let's face it, I can extol the glories of homemade chicken and vegetable broths until Hades freezes over. In reality, the only people still making their own broth are me and an 80-year-old woman in Siberia. The can of "low sodium" broth is winning.
How about meeting me halfway? Take that can, add a few ingredients and give them 30 minutes on the stove, and you will have a broth you can build a reputation on. You can prepare this recipe with either vegetable or chicken broth.
Every flavor-boosting trick we know goes into this recipe. There is garlic, aromatic vegetables and herbs and, most important of all, white wine and tomatoes, two umami superstars. Umami is a chemical component that heightens flavors and makes the whole greater than the sum of its parts.
Cook to Cook: One of the overlooked bonuses of cooking with organic vegetables is that you get use the whole vegetable, peels and all, without worrying about questionable elements.
For instance, an onion's skin is literally and culinarily pure gold. A good example is this soup, where the organic onion is simply rinsed, the root trimmed away and the rest put in the pot. That skin turns the broth tawny gold and lends an edge of flavor.
1. In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
2. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.
Reprinted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2008). Copyright 2008 by American Public Media.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.