Have I got a treat for you! Today, not only am I bringing you a delicious recipe, but I’m also brining you an opportunity to win a trip to the NYC Wine & Food Festival! Well, actually, I can’t take full credit. ShopRite and Barilla have teamed up to run a sweepstakes giving away tickets to the event. So they are bringing you the opportunity. But I’m telling you about it, so that’s something, right??
I have been privileged to attend for the past three years, so I can tell you first hand that you should definitely enter the sweepstakes. The NYC Wine and Food Festival is an event not to be missed. Not only do you get to try tons of samples of delicious new products (a word of advice: wear stretchy pants), get fun foodie freebees to take home with you, and taste a bunch of wines and spirits, you’ll also be rubbing elbows with culinary superstars! In the past, I have met Fabio Viviani, Bobby Flay, Robert Irvine at NYC Wine and Food Festival Events. You never know who you’ll bump into there!
There are two ways to enter the contest:
One lucky grand prize winner will win a trip for 2 that includes:
Ten second prize winners will win:
The contest ends on September 27, 2014, so be sure to enter soon!
And, as promised, to keep you busy while you eagerly await the results of the sweepstakes, here’s a recipe for you to try out on your own! This soup was inspired by two of my favorite Italian soups: Minestrone and Straccitella. The combo of the flavors from the two tasty soups, coupled with the fact that there’s delicious Barilla pasta in every bite, this is sure to be a hit at your dinner table!
1 Tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 green bell peppers, diced
8 oz button mushrooms, sliced
1 lb green beans, trimmed
1 teaspoon Italian seasoning
15 oz can ShopRite diced tomatoes
8 cups ShopRite chicken broth
15 oz can ShopRite kidney beans
1 cup Barilla Gemelli Pasta
2 eggs, beaten
10 oz kale
salt and pepper, to taste
In a large soup pot, heat olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook 1 more minute. Add the peppers and mushrooms and cook until they begin to soften, about 5 minutes. Stir in the green beans and Italian seasoning; and cook 3 more minutes.
Add the diced tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and Barilla pasta and cook until the pasta and vegetables are tender, about 10 minutes.
Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the kale, then season the soup, to taste, with salt and pepper.
Ladle the soup into bowls and serve.
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