As the leaves start turning to autumn colors and the kids are picking out Halloween costumes, I always get excited about eating foods that are associated with the cooler months. Delicious slow cooked meats, savory pasta dishes, and hearty soups are among the perennial favorites around my home. So you’re probably asking yourself, “Gyros in soup…I wonder how that’s going to taste?”. And my answer would be, “It’s Kronos gyros…of course it will taste great!”. But I won’t be focusing on gyros as my secret ingredient in these recipes. Instead, as the industry’s leading producer of foodservice hummus; I thought this would be a perfect opportunity to highlight our three fabulous flavors of hummus in a very unique way. Did you know that hummus can stand alone as the primary protein source in your soups, while adding new depths of flavor and a creamy texture? In this three-part blog I will share a few of my favorite soups that creatively incorporate various Kronos hummus flavors.
The first soup recipe that I would like to share is a twist on traditional Italian Pasta Fagioli. You’ll start by sautéing diced yellow onion, celery and carrot in light olive oil until the vegetables have softened slightly. Add tomato paste, vegetable stock, cannellini beans, dark red kidney beans and diced San Marzano tomatoes. Bring this mixture to a boil, and then add dried ditalini pasta. Boil for 8-10 minutes or until the pasta is al dente. Reduce heat to a low simmer and continue to cook for 15-20 minutes. Prior to service, turn off the heat and stir in Kronos Roasted Red Pepper Hummus – 1 TB of hummus for every cup of soup. Finish each bowl of soup with a pinch of parmesan cheese and freshly chopped Italian parsley. Enjoy!
-Chef Nick
