There is a certain quality that many dishes and cooking techniques aspire to but that very few even come close to achieving, and that is to be wholesome while at the same time to maintain an elegantly gourmet quality. This is one those dishes that does exactly that. On surface it appears to be little more than a thick soup or stew. Yet at first bite one is greeted with an array of flavors that defy its stew-like appearance.
This thick soup is as a wholesome and home style as one could desire, vaguely reminiscent of those welcomed meals at home in winter months that provided a safe haven from the cold and that rejuvenated one's strength after a long day out.
1 29 oz. can 100% pure pumpkin
1 28oz can crushed tomatoes
1 cup basil
½ cup parsley
1 large onion
5 cloves garlic
½ jalapeno pepper (no seeds)
4 stalks celery
1 cup baby carrots
1 tablespoon Living the Gourmet Dry Rub
1 tablespoon Signature Spice Mix
½ teaspoon cayenne ground pepper
½ teaspoon red pepper flakes
1 tablespoon vinegar
¼ cup honey
1 tablespoon salt
1 teaspoon black pepper
6 tablespoons olive oil
1 teaspoon chili powder
3 cups chicken broth
2 cups water
Romano Cheese (for garnish)
1 small jar marinated sweet roasted peppers (for garnish)1 1lb 13 oz can black beans
1 box elbow macaroni
Chop celery, onion, garlic, basil, parsley, jalapeno and carrots. Sauté this in large pot with olive oil, until onions become clear.
Add can of crushed tomato, Signature Spice Mix, Living the Gourmet Dry Rub, salt, black pepper, red pepper flakes, red chili powder and cayenne pepper.
Add can of pumpkin and stir.
Drain black beans and add.
Add three cups chicken broth, plus two cups water and let simmer on low for about twenty minutes. Do not let this boil.
In a cup, combine honey and vinegar and add.
Let simmer on low for about half hour. DO NOT BOIL!
While this is simmering, prepare macaroni.
Turn off soup and add macaroni.
Garnish top with roasted peppers, slices of Romano cheese and a little drizzle of olive oil.
Enjoy!
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