Seems like my kitchen mojo was a little off this weekend. Everything I made on Saturday came out strange tasting (not necessarily bad, just not what I had expected) or strange looking (but still tasty). Either way, nothing blog-worthy.
Luckily I had a wonderful distraction from my kitchen woes thanks to this adorable little bunny seeking out the afternoon sun in our living room.
I wish I could spend every afternoon splayed out like that; what a life.
Anyway, Sunday was beginning to look like a kitchen flop day as well, until this soup. Honestly, it almost was a flop. I let too much stock evaporate and had to add extra water to turn it back into soup, but thankfully, it still tasted great.
I love minestrone type soups, typified by beans, various vegetables, and little pasta, and this twist with shrimp and barbecue sauce really piqued my interest. I was overjoyed to find that the “interesting concept” factor translated into one delicious soup. And since it tasted like barbecue sauce, Luke even broke his, “creamy soups only” attitude. So you know it’s good.
One Year Ago: Mole Chicken Chili
- 1-2 Tbsp olive oil, divided use
- 1 pound shrimp, peeled and deveined
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups chicken (veggie or beef would work too) stock
- 3/4 cup favorite bbq sauce (I used Sweet Baby Ray’s)
- 1-15 oz can kidney beans
- 1 cup baby spinach
- 1 cup small pasta (I used ditalini)
- coarse salt and freshly ground pepper, to taste
- Bring 1 Tbsp oil to a medium-high heat in a large pot. Season the shrimp on both sides with salt and pepper, and sear for about 3-5 minutes, or until the shrimps are mostly pink. Remove from the pot and set aside. You can do this in batches in needed.
- Add the other Tbsp of oil, and add in the onion. Sauté for about 5-8 minutes, or until they are translucent. Add the garlic and sauté until fragrant, about a minute. Add the spinach, broth, bbq sauce and pasta. Simmer with the lid on until the pasta is cooked through (this will depend on what kind of pasta you’re using). Add salt and pepper to taste and serve with freshly grated Parmesan cheese and crusty bread.
Adapted from Bev Cooks