Sicilian Lifeguard Soup

As you know, I have a huge love for cooking. There’s just something about being in the kitchen that makes my heart sing. I’m always looking for new ideas so I tend to poke around on the gourmet food delivery websites. I can’t afford to have them actually deliver food ingredients to me, sigh. I can however use their meals as starting points for my own, and buy the ingredients on the cheap.

Most times I end up changing out ingredients to lower the cost even more or to use something I have that’s similar. The other day I saw a recipe that I knew I wanted to try out. The color of the soup was gorgeous and it had a theme to it. I’m all about the themes so naturally this was a Quest must try. The soup is called lifeguard soup and it’s Italian. Why lifeguard soup? Because it has little tiny floating pastas and calamari rings, so apparently the calamari comes to the rescue of the drowning pastas. 😉

Seriously now, how could you not be drawn in by that. I will say that this was an interesting soup to make. If you’ve ever worked with calamari, you know what I mean. If you haven’t, be brave and head into uncharted waters here. Get it? ROFL. The tubes are a little slippery to work with, but not difficult. This is the first recipe where I’ve ever typed the words “tubes and tentacles.”

Sicilian Lifeguard Soup Sicilian Lifeguard Soup

  • 2 oz (56g) uncooked ditalini pasta
  • 2 Tbsp (14g) pine nuts
  • 2 tsp minced garlic
  • 2 Tbsp (15g) dried currants
  • 1/4 cup capers, drained
  • 1 tsp crushed red pepper
  • 1/4 cup white wine
  • 2 cups marinara sauce
  • 1 lb calamari, tubes and tentacles
  • 2 sliced green onions, white and green parts

Cook the ditalini according to package directions and drain well. Heat a pot over medium heat and spray with non-stick spray. Add the pine nuts, garlic, currants, capers, and red pepper. Saute over medium heat for about 2 minutes, making sure the garlic doesn’t burn.

Add the wine and marinara and bring to a simmer. While the soup is working on its simmer, rinse the calamari and slice the tubes into 1/4 inch rings and the tentacles into halves. Once the soup is at a simmer, add the pasta and calamari and simmer for about 5 minutes until the calamari is cooked. Remove from heat and divide into bowls. Top with the sliced green onions.

Makes 4 servings at approximately 245 calories each – 21g protein, 26g carbs, and 6g fat.

I will say that the tentacle pieces took some getting used to, but they looked pretty cool floating in the soup. Like little flowers with tiny suction cups. I served the soup with pieces of crusty bread that we dipped in olive oil. I also had tons leftover and ate some for breakfast the next day. Yes, breakfast.

Have you ever cooked with calamari before? I’m definitely going to find some other ways to use it.

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