Pasta e Fagioli

Ingredients:
 
2 tbsp olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 14-1/2 oz can no salt added stewed tomatoes, undrained
1 15 oz can low sodium vegetable broth
3 cups water
1 15 oz can cannellini beans, drained
1 15 oz can red kidney beans, drained
1 cup green pepper, diced
1/4 cup fresh parsley, chopped
1 tsp basil leaves
1/4 tsp black pepper
1/2 tsp oregano
1 tsp rosemary
4 oz uncooked small shell pasta
 
Instructions:

Place oil in large pot before heating on medium-high until the oil is hot.  Then, add the onion and the garlic, cooking them until you can partially see through the onion.  Once that is accomplished, make sure that you stir in the tomatoes, broth, beans, parsley, pepper, seasoning, rosemary and basil, making sure that you leave the liquid with the tomatoes when pouring it in.  Cook everything together until the mixture begins to boil and then cover the pot with a lid and simmer for 10 minutes.  After the ten minutes are up, add the pasta and simmer continually until the pasta is soft and ready to serve.

Sweet Sweet Strawberry Soup

This soup would be a great starter to your Romantic Valentine Dinner.

Ingredients:

1 lb. fresh strawberries, washed and hulled
10 mint leaves
2 C white wine
1 t lemon juice
3 T honey
2 T brandy

Directions:

Place the strawberries into the blender.
Place the mint leaves in with the strawberries.
Pour in the wine, lemon juice, honey and brandy.
Puree until very smooth.
Strain the soup to remove any seeds.
Pour into a bowl, cover and refrigerate at least 4 hours before serving.

Serving Size:  2

Creamy Apple Cheddar Soup

What You Need:

 

2 TBSP canola oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 C onion, chopped fine
1/8 tsp. ground thyme
1/4 C white wine
5 C chicken broth
4 C Cheddar cheese, shredded
1/2 C heavy cream
1/8 tsp. nutmeg
1/8 tsp. pepper

How to Make It:

 

Heat the oil to hot but not smoking in a large soup pot over medium heat.

Place the apples, potato, celery and onion into the hot oil.

Cook together for 5 minutes.

Stir in the thyme and continue cooking an additional 5 minutes.

Pour the wine into the pot and stir well.

Pour in the chicken broth and continue cooking 35 minutes.

Pour the entire mixture into the blender.

Puree until smooth.

Return the mixture to the soup pot.

Turn heat to lowest temperature.

Stir in the cheese and cream.

Sprinkle with the nutmeg and pepper.

Continue cooking on low until heated through about 15 minutes.

Be careful not to being the soup to a boil or the cheese and cream will curdle.

 

Serves 8

 

This soup does wonders on a cold winter day.  Serve it with a sandwich for a full and delicious meal. 

MEXICAN CHICKEN SOUP

Ingredients:

1 – 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans

Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.

Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.

Kale and White Bean Soup

Submitted by Carrie Lauth http://naturalmomsrecipes.com

1 T butter or olive oil
1 onion, thinly sliced
3 cups chopped kale
1 small yam, diced
1 T paprika
1 T curry powder
1 bay leaf
4 cups chicken or vegetable broth
2 15 oz cans great Northern beans, drained
2 T red wine vinegar

Heat oil or butter in saucepan over medium heat. Add onion and cook until translucent.

Add kale and cook until wilted. Stir in yam and seasonings.

Pour in broth and bring to a boil. Turn heat down until soup is at a simmer and cook 30 minutes. Add beans to pot and cook another ten minutes. Add vinegar, sea salt and papper. Serve.

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