Gosh! Can you believe it? It's the time of year again to bring out the heavier jackets, gloves, hats and anything else to get us ready for the colder weather that is coming at us faster than we care to think about!
There is nothing more satisfying on a dark, cold and windy night than a large pot of soup simmering on the stove. I love serving a soup or stew as a main course or side dish because they are warming for the soul. Along with a great salad, crusty bread and dessert, what could be more satisfying?
Soups are great to freeze and warm up for another day's meal. If the soup thickens, just add more water or stock.
Pasta and Bean Soup
This classic Italian soup is a medley of vegetables, beans and pasta. Along with some Italian bread, it can also be a wonderful lunch.
INGREDIENTS
2 teaspoons vegetable oil
1/2 cup chopped onions
1/3 cup chopped carrots
1/3 cup chopped celery
2 teaspoons minced garlic
3-1/2 cups beef or chicken stock
1 (19-ounce) can tomatoes
2 teaspoons granulated sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon each salt and pepper
3 cups canned red kidney beans, rinsed and drained
1/2 cup elbow macaroni or small shell pasta
3 tablespoons grated Parmesan cheese
1/4 cup chopped fresh parsley
In a large nonstick saucepan sprayed with cooking spray, heat oil over medium heat; cook onions, carrots, celery and garlic for 5 minutes.
Stir in stock, tomatoes, sugar, basil, oregano, salt and pepper and 2 cups of the beans. Mash remaining 1 cup of beans and stir into saucepan. Bring to a boil, crushing tomatoes with the back of a spoon. Reduce heat to a simmer; cook for 15 minutes, stirring occasionally.
Stir in pasta; cook for 5 to 8 minutes or until pasta is tender, but still firm. Serve sprinkled with Parmesan and parsley.
Makes 6 servings
Potato Soup
INGREDIENTS
1/2 stick unsalted butter
2 cups chopped yellow onions
1 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
2 tablespoons chopped garlic
8 cups chicken broth
2 large baking potatoes, about 2 pounds, peeled and diced
1/4 cup heavy cream
Melt the butter in a large, heavy pot or Dutch oven over medium-high heat. Add the onions, celery, salt and cayenne pepper. Cook, stirring, until the onions are soft and lightly golden, about 5 minutes. Add the bay leaf and garlic and sauté for 2 minutes. Add the broth and potatoes and bring to a boil.
Reduce the heat to medium-low and simmer until the potatoes are soft, about 30 minutes. Remove the soup from the heat. Discard the bay leaf.
With an immersion blender, or in a food processor or regular blender, process in batches until smooth. Slowly add the heavy cream, stirring to blend. To serve, ladle into soup bowls and serve hot.
For more delicious soup recipes see Soups