What happens when a classic Italian soup meets a Southern staple?
A light and mildly flavored soup that marries well with its luscious sweet sidekick.
The easy Cornbread recipe can be popped in the oven in a matter of minutes.
And, the soup……is even quicker.
15oz can petite diced tomatoes
15oz can red kidney beans – drained and rinsed
2 tablespoonfuls beef bouillon granules
1/3 cup ditalini pasta … a heaping 1/3 cup
43 ounces water
Step 1: Get the soup pot going
Dump the tomatoes, kidney beans, bouillon granules, and 43 ounces (3 tomato cans) of WATER into the pot.
Bring to boil…..and add pasta.
Stir…..so the pasta doesn’t stick.
Cover. …… and check the cornbread….
Simmer…..stirring occasionally…… 10 minutes for al dente….15 minutes for softer pasta.
Step 2: Soup’s on
Stir and taste….
Salty enough? If not, add more bouillon about a teaspoonful at a time.
If more spice is desired, add your choice to your desired taste.
This soup was designed to be light, mild, and brothy to allow the cornbread to add another flavor dimension.
Italy meets the deep South…
and huuuumm yummy breaks out.
Until next time,