Mediterranean Bisque
By: MidnightSushi
Published: Thursday, September 23, 2010 - 8:13am

Ingredients




2 tablespoons olive oil
1 small red onion, halved and sliced
1/2 cup baby spinach leaves, torn
1/4 cup fresh basil, chopped
3 cloves garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/4 cup marinated artichoke hearts, coarsely chopped
1/4 cup kalamata olives, sliced
1 pound chicken breast, cooked and shredded
1 generous splash dry white wine
1 can (28 oz.) petite diced tomatoes
2 cans (6 oz.) tomato paste
1 can (15 oz.) garbanzo beans, drained
4 cups chicken broth
2 bay leaves
1 cup uncooked anellini pasta
1/2 cup heavy cream
4 ounces feta cheese, crumbled
Salt and pepper to taste

Preparation

1 Heat oil in a standard soup pot at a medium-high temperature. 2 Saute onion until tender. 3 Stir in spinach, basil, garlic, oregano, paprika and red pepper flakes. 4 Add the artichoke hearts, kalamata olives and chicken. 5 Once incorporated, pour in a generous splash on the white wine to deglaze. 6 Stir in the diced tomatoes, tomato paste and garbanzo beans. 7 Allow to simmer 1 to 2 minutes before pouring in the chicken broth. 8 Toss in the bay leaves, and bring to a boil. 9 Reduce heat and simmer uncovered for 30 minutes. 10 Return to a boil, and add the anellini. Cook until tender, stirring often. 11 Remove the bay leaves. 12 Reduce to low heat once more, and pour in the heavy cream while stirring constantly. 13 Salt and pepper to taste. 14 Generously sprinkle feta cheese atop each portion directly before serving.