Quick Minestrone Soup

 

 

 

 

 

Did I ever mention my Mother-In-Law was a caterer. She worked for many of the high society ladies in NYC, Long Island and West. She cooked everything perfectly, not like me. But I did learn to cook quite a few of her recipes. This minestrone is to die for, lots of flavor. You really don't need the meat at all, the kale and herbs gives the soup all the flavor. Enjoy!

 

Ingredients

1/4 cup olive oil

1 small onion, coarsely chopped
4 garlic cloves, crushed in a garlic press
4 pound prewashed and cut kale (6 cups)
3 carrots diced
4 potatoes diced
2 zucchini diced
1 (14 1/2-oz) can "petite" diced tomatoes in juice
1 cup ditalini pasta
5 1/4 cups chicken broth (42 fl oz)
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (19-oz) can kidney beans, rinsed and drained
2 tablespoons each basil, thyme, oregano

Sausage or Bacon (optional)

Accompaniment: grated parmesan.

Preparation
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add vegetables, kidney beans, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

Simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

Makes 6-8 servings.
Prep time 20 mins
Approx cost $7

Carrot Soup

Ingredients

2 tablespoons butter

2 pounds carrots, peeled, sliced

1 large onion, finely chopped

2 garlic cloves, peeled

5 whole cloves

4 cups (about) canned vegetable broth or water

1/2 heavy cream or half and half

additional goodies

ginger or ginger ale

orange marmalade

Preparation

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in cream or half and half. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

Lentil Soup

Ingredients

1 lb lentils

1 onion

4 medium tomatoes

1 parsnips

2 carrots chopped

1 tablespoon each thyme, basil, oregano

salt & pepper

Mrs Dash (if you have)

Preparation

I made this the other night before our blizzard, I literally threw all the ingredients in the pot and we went out shopping (my husband doesn't give me much warning)....so it cooked for 3 hrs. Great to come home to a hot pot of soup. Great served with corn bread.

Tomato tip - If you're luck enough to get very cheap tomatoes or grow your own and find you have excess, you can throw them in the freezer and add them whole to you dish. They break down nicely and you can remove the skin if it's not desired. Much healthier than the canned variety.

Thai-Style Chicken Soup with Basil

 

Ingredients

• 2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
• 2 large shallots, thinly sliced
• 2 large garlic cloves, thinly sliced
• 2 tablespoons vegetable oil
• 2 quart rich and flavorful chicken stock ; 1 or 2 outer layers discarded
• 1 (14-ounce) can diced tomatoes in juice, drained, reserving juice
• 2 ounces tamarind from a pliable block (a 2-inch cube), chopped
• 3 tablespoon Asian fish sauce
• 2 (2-inch-long) fresh Thai chiles, thinly sliced
• 2 fresh or frozen Kaffir lime leaves
• 1 (2-inch) piece peeled ginger, thinly sliced
• 1 pound skinless boneless chicken breast
• 1/4 pound snow peas, sliced 1/4 inch thick
• 1/3 cup packed basil leaves (preferably Thai)

• Accompaniment: cooked jasmine rice

Preparation

Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop. Cook lemongrass, shallots, and garlic in oil in a large heavy pot over medium-low heat, stirring occasionally, until well browned, 12 to 15 minutes.
Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
Strain stock through a fine-mesh sieve into a large saucepan, pressing hard on and then discarding solids. Return to a simmer and stir in chicken, diced tomatoes, snow peas, and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt.