I don't usually like Minestrone soup but this stuff is GOOD! I omitted the onion. And suggest tripling the liquid. Also if you use whole wheat pasta it will stay firm longer.
2 tablespoons extra-virgin olive oil (EVOO)
1/4 pound pancetta, chopped
1 onion, chopped
4 cloves garlic, grated or chopped
2 carrots, chopped or 1 cup store-bought, pre-shredded carrots
4 stalks celery from heart, chopped
1 fresh bay leaf
1 bunch kale, thick vein removed and leaves coarsely chopped
Salt and freshly ground black pepper
1 15-ounce can cannellini beans, drained
1 15-ounce can chickpeas, drained
2 sprigs rosemary, leaves removed and finely chopped
4 to 5 sprigs thyme, leaves removed and chopped
1 15-ounce can diced tomatoes
2 cups water
1/2 pound whole wheat elbows
Heat a medium-size soup pot over medium-high heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook until crispy and golden brown, 4-5 minutes.
Add the onion, garlic, carrots, celery and bay leaf to the pot, and cook until the vegetables have softened, about 5 minutes. Season the veggies with salt and freshly ground black pepper.
Add the beans, chickpeas, herbs, tomatoes, stock and water to the pot, and bring up to a bubble. Add the kale and cook until wilted. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. (If you aren't serving the soup right away, cook the pasta separately and add it to individual portions as you serve.)
Remove the soup from the heat and allow it to cool for about five minutes before serving. Serve the soup with plenty of grated cheese at the table and some crusty bread for mopping.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Ginny’s “Christmas” Chowder
Cook in 4 Cups of Water Until Tender:
2 Chopped Carrots
2 Chopped Potatoes (or more)
2 Chopped Stalks of Celery
2 Bouillon Cubes
4 Slices of Bacon Chopped
Sauté:
½ Cup Butter
1 Large Chopped Onion
Add and Mix:
2/3 Cup Flour
Add and mix in Veggies and Water. Add Bacon and 1 Can Broken Shrimp. Add enough milk to make right constancy. Add Salt and Pepper to taste.
From Grandma Ginny
2 Chopped Carrots
2 Chopped Potatoes (or more)
2 Chopped Stalks of Celery
2 Bouillon Cubes
4 Slices of Bacon Chopped
Sauté:
½ Cup Butter
1 Large Chopped Onion
Add and Mix:
2/3 Cup Flour
Add and mix in Veggies and Water. Add Bacon and 1 Can Broken Shrimp. Add enough milk to make right constancy. Add Salt and Pepper to taste.
From Grandma Ginny
Dinner in a Pumpkin
From Sheri
1 medium pumpkin, at least 4 pounds
1 ½ pounds lean ground beef
1/3 cup chopped green pepper
¾ cup chopped celery
¾ cup chopped onion
1 t. salt
¼ t. pepper
¼ cup soy sauce
2 T brown sugar
1 can (4 ounces) mushrooms, undrained
1 can cream of chicken soup
2 cups cooked rice
Optional decorations
Olives
Steamed carrots
Whole cloves
Fresh parsley
Wash, dry and cut lid from pumpkin; set lid aside. Scrape out the inside of the pumpkin well, discarding all seeds and membrane; set pumpkin aside.
In a large skillet, brown hamburger, green pepper, celery and onion. In mixing bowl, mix together, salt, pepper, soy sauce, brown sugar, mushroom, soup and rice, then add to the hamburger mixture.
Mix well and turn into the prepared pumpkin. Put lid on, place pumpkin on foil lined, rimmed cookie sheet and bake at 350 degrees for 1 ½ hours.
To serve, be sure to scrape some of the inside of the cooked pumpkin along with the hamburger mixture.
1 medium pumpkin, at least 4 pounds
1 ½ pounds lean ground beef
1/3 cup chopped green pepper
¾ cup chopped celery
¾ cup chopped onion
1 t. salt
¼ t. pepper
¼ cup soy sauce
2 T brown sugar
1 can (4 ounces) mushrooms, undrained
1 can cream of chicken soup
2 cups cooked rice
Optional decorations
Olives
Steamed carrots
Whole cloves
Fresh parsley
Wash, dry and cut lid from pumpkin; set lid aside. Scrape out the inside of the pumpkin well, discarding all seeds and membrane; set pumpkin aside.
In a large skillet, brown hamburger, green pepper, celery and onion. In mixing bowl, mix together, salt, pepper, soy sauce, brown sugar, mushroom, soup and rice, then add to the hamburger mixture.
Mix well and turn into the prepared pumpkin. Put lid on, place pumpkin on foil lined, rimmed cookie sheet and bake at 350 degrees for 1 ½ hours.
To serve, be sure to scrape some of the inside of the cooked pumpkin along with the hamburger mixture.
Corn and Tomato Chowder with Salmon
From Sheri
1 can (10 ¾ oz) condensed cream of potato soup
1 soup can milk
1 can (15 ¼ oz) whole kernel corn, drained
1 can (14 oz) diced tomatoes with roasted garlic and onion
1 T oil
4 pieces 1 inch thick skinless salmon fillet (about 6 oz each)
¼ t. pepper
Combine soup, milk, corn, and tomatoes in a medium saucepan. Cook over high heat just until simmering.
Meanwhile heat oil in a 12 in. nonstick skillet over medium high heat. Season both sides of salmon with salt and pepper. Add to skillet and cook 2 minutes or until bottom is browned. Turn salmon over; add soup mixture and cook uncovered 10 minutes or until salmon is cooked through.
Using a broad spatula, transfer salmon to soup plates, add chowder.
1 can (10 ¾ oz) condensed cream of potato soup
1 soup can milk
1 can (15 ¼ oz) whole kernel corn, drained
1 can (14 oz) diced tomatoes with roasted garlic and onion
1 T oil
4 pieces 1 inch thick skinless salmon fillet (about 6 oz each)
¼ t. pepper
Combine soup, milk, corn, and tomatoes in a medium saucepan. Cook over high heat just until simmering.
Meanwhile heat oil in a 12 in. nonstick skillet over medium high heat. Season both sides of salmon with salt and pepper. Add to skillet and cook 2 minutes or until bottom is browned. Turn salmon over; add soup mixture and cook uncovered 10 minutes or until salmon is cooked through.
Using a broad spatula, transfer salmon to soup plates, add chowder.
Tortellini Soup
From Kira
1 pkg tortellini
24 oz. chicken broth
4 garlic cloves - minced
14 oz. can of stewed tomatoes
1/2 lb. ground sausage
1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)
1. Brown the sausage and garlic
2. After the sausage and garlic has cooked through, drain the fat and
dump the sausage into a large soup pot.
3. Add the chicken broth, stewed tomatoes and basil
4. When the soup is boiling add the tortellini and simmer for about 10 minutes
* if you think the broth is too thin add the can of tomato sauce
5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more
1 pkg tortellini
24 oz. chicken broth
4 garlic cloves - minced
14 oz. can of stewed tomatoes
1/2 lb. ground sausage
1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)
1. Brown the sausage and garlic
2. After the sausage and garlic has cooked through, drain the fat and
dump the sausage into a large soup pot.
3. Add the chicken broth, stewed tomatoes and basil
4. When the soup is boiling add the tortellini and simmer for about 10 minutes
* if you think the broth is too thin add the can of tomato sauce
5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more
Shawna's Cowboy Soup
1 lb. ground beef
1 onion, Chopped (or 1/2 green and 1/2 red pepper)
1 pkg taco seasoning
1 (16 oz) Can Corn
1 (16 oz) Can Beans (kidney or black)
1 (14 oz) Can Stewed Tomatoes
1 (8 oz) Can Tomatoes Sauce
Serve with Tortilla Chips, Cheese and Sour Cream
Brown hamburger & onion. Drain corn and beans and add to cooked hamburger & onion. Add Taco Seasoning, Stewed Tomatoes,Tomato Sauce. Cook until warm (about ten minutes).
*Recipe originally from Heather N.
Chicken Taco Soup (Low Cal/Low Fat)
2 Cooked and Chopped Chicken Breast (2 cans cooked chicken)
1 30oz Jar Salsa
2 Can Chicken Broth
1 Can Pinto Bean
1/2 Cup Frozen Corn (optional)
Put all together and simmer 20 minutes. For thicker soup, blend 1 cup in blender.
1 30oz Jar Salsa
2 Can Chicken Broth
1 Can Pinto Bean
1/2 Cup Frozen Corn (optional)
Put all together and simmer 20 minutes. For thicker soup, blend 1 cup in blender.
Western Tomato Soup
3 slices bacon cook and chopped
1/2 cup chopped celery
1/2 chopped green bell pepper
3 T flour
1 can Tomatoe soup
2 Cups Milk
1 16 oz can stewed tomatoes
1 1/2 cups tomato juice
salt and pepper to taste
-Chop and fry bacon
-Saute celery and green pepper in bacon fat
-Add flour and cook for 3-5 minutes
-Combine milk & soup in Saucepan,
-Add all other ingredients
-Stir until desired thickness
Momma J’s and Moe’s Clam Chowder
1 Cup chopped Onions
1 Cup Chopped Cellry
2 Diced Potatoes
1 Bottle Clam Juice
2 Cans Chopped Clams
-Drain Clams and save Clam juice from Canned Clams
-Boil Onions, Celery & potatoes in Clam juice, add water if need to
-Cook Roux
¾ Cup Butter
2/3 Cup Flour
-Add, Mix well and cook till done
Un-drained cooked Veggies
½ t. Sugar
1½ t. Salt
1 Quart Half & half
¼ Lb Fried bacon, Chopped
1 Cup Chopped Cellry
2 Diced Potatoes
1 Bottle Clam Juice
2 Cans Chopped Clams
-Drain Clams and save Clam juice from Canned Clams
-Boil Onions, Celery & potatoes in Clam juice, add water if need to
-Cook Roux
¾ Cup Butter
2/3 Cup Flour
-Add, Mix well and cook till done
Un-drained cooked Veggies
½ t. Sugar
1½ t. Salt
1 Quart Half & half
¼ Lb Fried bacon, Chopped
Mamma Edmonds Potato Soup
4 Potatoes Cooked and Chopped (set aside)
Cook Roux
2/3 Cup Butter
2/3 Cup Flour
6 Cups Milk
-Stirring constantly add milk, bring to almost boil
Add
¾ t. Salt
¼ t. Pepper
1 Cup Sour Cream
4 Cooked and chopped potatoes
½ Cup Grate Cheese
4 Slices, cooked and Chopped bacon
Cook Roux
2/3 Cup Butter
2/3 Cup Flour
6 Cups Milk
-Stirring constantly add milk, bring to almost boil
Add
¾ t. Salt
¼ t. Pepper
1 Cup Sour Cream
4 Cooked and chopped potatoes
½ Cup Grate Cheese
4 Slices, cooked and Chopped bacon
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