GINA CUCINA CARROT GINGER SOUP AS FARFALLE
GINA CUCINA CARROT GINGER SOUP is our top seller – so we have come up with some fun recipes to utilize this crowd favorite. At my home, anything tossed with pasta is a winner. We do a fun little twist with our Carrot Ginger Soup. Farfalle pasta originated during the 16th century in Lombardy and Emilia-Romagna. It is actually one of the oldest kinds of pasta – invented by housewives not wanting to waste any of their pasta dough. They would use the leftovers from making filled cappelletti pasta to make farfalle – it was so popular that they would purposefully make extra so that there would be enough left over to make farfalle.
Many of the older kinds of pasta were named after living creatures they resembled, such as lumache (snails), vermicelli (worms), and occhi d’elefante (elephant eyes). But the nicest sounding of them all is farfalle, which means butterfly. Farfalle has long been one of my favorite kinds of pasta, not only because of the shape but because it is so fun to say! Here is one of our latest recipes and a go-to favorite using Gina Cucina Carrot Ginger Zuppa!
1 jar Gina Cucina Carrot Ginger Soup
1 lb farfalle, cooked al dente
2 cloves garlic, crushed & roasted in 1 tsp olive oil
1 cup shredded asiago cheese
1 lb chopped kale, tossed in 1 tsp of olive oil and wilted
Heat soup on the stovetop over medium flame. Roast kale in the oven @ 375 for 10 minutes. Cook pasta; drain and toss with the asiago cheese. Add Gina Cucina Carrot Ginger Soup; toss well. Fold in the cooked kale and serve. Serves 5.
This is an incredibly versatile dish and you can swap out kale for one of your favorite vegetables, such as topping with roasted butternut squash for extra deliciousness!
Remember – our Garden is your Garden; our Kitchen is your Kitchen, and our Table is your Table.