Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
1/2 cup chickpeas, about 3 ounces1 tablespoon pine nuts1/2 packed cup fresh basil leaves, washed, dried1 clove garlic, minced4 tablespoons extra virgin olive oilSalt and freshly ground black pepper1 yellow onion, diced4 cups chicken stock1/2 cup tubetti pasta or other small soup pasta4 zucchini, about 1 pound, 1/2-inch dice1/2 cup freshly grated Parmigiano ReggianoExcellent quality extra virgin olive oil for drizzling
Pick over the chickpeas and discard any stones. Place the chickpeas in a saucepan with enough water to cover by 2-inches. Simmer uncovered until the skins crack and the beans are tender, 45 to 60 minutes. Drain the chickpeas and cool, reserving 1/2 cup of the cooking liquid.
Warm a small dry frying pan over medium heat. Add the pine nuts and cook, stirring and shaking the pan constantly, until the pine nuts are light golden, 2 minutes. Remove from the pan immediately.
In a blender or food processor, process the basil, pine nuts, garlic and 2 tablespoons of the olive oil to make a smooth paste. Season with salt and pepper and reserve.
Warm the remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add the onions and cook, stirring occasionally, until soft, 10 minutes. Add the chickpeas, chicken stock, 4 cups water and pasta and cook until the pasta is tender, 10 minutes. Add the zucchini and simmer until tender, 5 minutes. Add the basil mixture and stir well. Season with salt and pepper.
To serve, ladle the soup into bowls and top with a spoonful of the grated Parmigiano and a drizzle of olive oil.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!