Tag Archives: soup

Pasta e Fagioli

Posted by Brenda K. Agresta in Soup's On! and tagged with , , , ,

Pasta e Fagioli

Summer has ended and fall weather is nipping at it’s heels. Cooler days and nights are beckoning for hearty autumn fare.

This thick, flavorful soup is all that and more. Abundantly rich with vegetables and pasta this traditional italian dish is hearty and comforting; the ideal meal for the cool nights ahead. Salad and crusty warm bread make the perfect sides. And let’s not forget a glass of your favorite vino.

Pasta e Fagioli (Pasta and Beans)

adapted from “All About Pasta & Noodles” by Irma

Ingredients:

2 tbsp extra virgin olive oil

1 medium onion, finely chopped

1 small carrot, peeled and finely chopped

1 medium celery stalk with leaves, finely chopped

2 tbsp packed finely chopped fresh parley

2 large cloves garlic, minced

One 14 oz can crushed whole tomatoes with juice

One 15 to 19 oz can cannellini, great northern or pinto beans, rinsed and drained

2 cups vegetable stock

1 cup (1 inch) pieces green beans

1 cup small frozen lima beans

2 cups packed (1inch) pieces escarole, curly endive, or swiss chard, washed and dried

1 cup elbow or shell macaroni

Salt and ground black pepper

¼ cup grated pecorino cheese (or parmesan)

Directions:

Heat olive oil over medium heat in a large soup pot. Add onion, carrots, celery and parsley and sauté until vegetables are soft, 10-15 minutes.

Add in garlic and stir for one minute. Stir in tomatoes and bring to a boil. Add beans and stock and simmer for 10 minutes. Next add escarole, endive or chard. Cover and simmer low for 5 minutes. Add pasta and salt to taste. Continue to simmer until pasta is tender, 10-15 minutes. Season with salt and pepper to your taste. Ladle into serving bowls and top with grated cheese.

Pasta e fagioli 2

Serves 8 as a first course,  4 as a main course.

Cheddar Broccoli Soup

Posted by Brenda K. Agresta in Soup's On! and tagged with , ,

Cheddar Broccoli Soup

A fabulous soup for a fabulous fall day. Creamy, cheesy, delicious. Even if you are not a big fan of broccoli, you will love this soup. Puree it smooth or leave it chunky; the choice is yours. Great as a sandwich side or main dish.

Cheddar Broccoli Soup

(adapted from Food Network Kitchen’s Panera Bread copy-cat recipe)

6 tablespoons unsalted butter

1 small onion chopped

1/4 cup all purpose flour

2 cups half and half

3 cups low sodium chicken broth

2 bay leaves

1/4 teaspoon nutmeg, freshly grated if you have it.

4 cups broccoli florets

1 large carrot, diced

2 – 1/2 cups grated sharp white and yellow cheddar cheese

In a large dutch oven or soup pot, melt butter and sauté onions until soft. Add flour and cook 3 minutes, stirring constantly. Whisk in half and half until smooth and creamy.

Add nutmeg, broth and bay leaves.

Add 1 teaspoon kosher salt and 1/2 teaspoon freshly grated pepper.

Simmer over medium low heat 20 minutes.

Add broccoli and carrots and continue to simmer another 20 minutes, until vegetables are tender.

Remove bay leaves and puree in a blender. (or in pot with immersion blender) Leave in some chunks of broccoli if you wish.

Return soup to pot and add cheese. Stir over medium heat until melted. Add more salt or pepper as needed. Garnish with additional grated cheese.  Serves 4.

Goes great with sourdough or beer batter bread.

Southern Tortellini Minestrone

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , ,

I’m pulling out the southern girl card again and telling you that I love collard greens. More accurately described as a “big ole mess” of greens, seasoned with bacon drippings and served with a slab of hot, buttery cornbread, baked, of course, in a well seasoned cast iron skillet. A southern delight.

So how could I pass up a recipe for an Italian dish with a southern twist? I prefer the mild taste of the collards over kale or spinach; and collards are every bit as healthy as their green counterparts. Crushed red pepper gives it just the right amount of zip. This recipe makes a lot of soup; cut it in half and give it a try.

Southern Tortellini Minestrone

Southern Tortellini Minestrone
from Southern Living December 2007
Serves 8-10

1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 (32-oz.) containers chicken broth
3/4 cup dry white wine
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (16-oz.) package frozen green beans
1 (16-oz.) package chopped frozen collard greens
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 (16-oz.) package frozen cheese tortellini

Sauté onion in hot oil in a large Dutch oven over medium heat 8-10 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes and bring to a high simmer over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add tortellini, and cook 10 to 12 minutes or until pasta is done.

Chicken and Orzo Soup

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , ,

Chicken Orzo Soup 1

The polar vortex has paid us another visit and we’re so hoping it’s for the last time. March is days away and more snow is in the forecast. More cold and snow can only mean one thing….more soup! The only good thing about cold weather is having savory, warm comfort food to ease the pain of a winter gone wild.

This soup comes together quickly, even faster if you use a store bought rotisserie chicken. Using a combination of stock and broth gives it a deeper, richer flavor which is enhanced by the addition of provencal herbs.

Chicken and Orzo Soup

1 cup carrots, diced
1 cup celery diced
1 cup onion, diced
2 cloves garlic, minced
3 cups shredded cooked chicken
1/2 cup orzo
1 teaspoon Herbs de Provence
1- 14.5 ounce can low sodium chicken broth
1- 32 ounce container salt free chicken stock
1/4 teaspoon freshly ground pepper
1 teaspoon kosher salt
2 tablespoons butter

Melt butter in large soup pot or dutch oven. Sauté the carrots, celery and onion on low heat until soft, about 5 minutes.
Add minced garlic and cook 2 more minutes. Increase heat, add stock and broth and bring to a boil. Add herbs, salt and pepper and lower heat. Add orzo and simmer for 7 minutes. Add chicken and turn off the heat. Let sit for 5 minutes and serve. Makes 6 servings.

Easy Chicken Tortilla Soup

Posted by Brenda K. Agresta in Dinner Ideas and tagged with ,

chicken tortilla soup 3

I love cooking and eating really flavorful fare. During the winter months, I satisfy those cravings with a lot of hearty, spicy comfort foods and Chicken Tortilla soup is often on the menu.

Topped with tortilla chips, sour cream and avocado, this savory fusion of flavors really hits the spot. I love how the cool creamy sour cream and avocado meet with the spicy heat of the soup and crunch of the tortilla chips. It’s like a salsa dance in your mouth.

On a recent shopping trip I was pleasantly surprised to find that Swanson’s now has a Mexican Tortilla Flavor Infused Broth with a great recipe right on the package. It’s quick, easy and quite delicious.

Ingredients:
1 teaspoon canola or olive oil
1 large onion, diced (about 1 cup)
2 large jalapeño peppers, chopped (I leave in the vein and seeds for more kick)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips
Sliced avocado and sour cream for garnish

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes, stirring occasionally.  Serve topped with the crushed tortilla chips or strips. Garnish with sliced avocado and sour cream.

chicken tortilla soup2