The Osage Kitchen: Calamari and Cannelini Bean Soup

Screen Shot 2015-02-14 at 7.30.36 PMThe Osage Kitchen is a column by Isabel Miró focusing on bringing you delicious recipes that are easy to make & mouthwateringly good!

calamari soup 2

I love calamari, and with the lovely (read: terrible) weather we’ve been having, I was craving a good soup. This tomato-based soup takes almost no time to prepare, and it will warm you up on even the coldest of winter days. Calamari may seem like an unusually rare ingredient, but you can find frozen calamari at your local grocery store and simply defrost it whenever you are ready to cook.

This soup tastes best when eaten with a large chunk of warm bread. Spoons are overrated. Use bread!

Ingredients:

3/4 cup chopped red onion
2 cloves of garlic, minced
1 tbsp olive oil
1 can (28 oz.) unsalted, crushed plum tomatoes
1 cup low sodium chicken broth
1/4 cup red wine
salt and pepper
red pepper flakes (optional)
1 handful roughly torn, fresh basil
1 can cannellini beans, rinsed
1 package frozen calamari, thawed (the package I used had approximately 10 calamari tubes)

How to prepare:

1. In a large pot, heat olive oil over moderate heat. Stir in onion and garlic and cook until softened (2-3 mins).
2. Add tomatoes, chicken broth, wine, and basil. Season with salt, pepper, and red pepper flakes to taste. Lower heat and simmer uncovered for approximately 10 minutes.
3. As the liquids simmer, thinly slice the calamari. Once the 10 minutes are up, toss in the calamari and cannellini beans. Stir occasionally and simmer until calamari is cooked (6-7 mins).
4. Serve in a bowl and top with fresh basil. ENJOY!

With love from The Osage Kitchen,

Isabel Miró

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