Tortellini Minestrone

I've been on a quest lately to find healthy, filling meals that I can get on the table in a hurry.  This one definitely fits the bill- it's chock full of veggies and on the table within 30 minutes. 

I didn't care for the canellini beans in the soup and plan to leave them out next time.

As seen on Cook Like a Champion, originally from Cook’s Illustrated Soups, Stews & Chilis

INGREDIENTS
1 tablespoon olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 ounces mushrooms, sliced
4 garlic cloves, minced
1 tablespoon minced fresh oregano, or 1 teaspoon dried
3 1/4 cups low-sodium chicken or vegetable broth
2 3/4 cups V8 vegetable juice
1 (15-ounce) can cannellini beans, drained and rinsed
1 (9-ounce) package fresh cheese tortellini (preferably whole wheat)
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
Salt and freshly ground black pepper
1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
Freshly grated Parmesan, for serving

DIRECTIONS
Heat the oil in a large Dutch oven over medium heat. Add the carrots, celery, onion, 1/4 teaspoon of salt and pepper to taste. Cook for 3-5 minutes, until just softened. Add the mushrooms and continue cooking until all the vegetables have softened, 5-6 additional minutes. Add the garlic and oregano and cook about 30 seconds, until fragrant.

Pour in the broth, making sure to scrape up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes. Add the tortellini and zucchini and continue simmering until tender, another 5-7 minutes. Taste and add salt and pepper as needed. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.

Broccoli Cheddar Soup

Broccoli-cheddar soup is one of my favorite meals to prepare on those especially frigid winter nights. You know, when the temperature gets down to, like, 50. (Hey, I'm a Texan after all!)

My first foray into making broccoli-cheese soup was less than successful. The cheese separated, leaving us with a bowlful of broccoli chunks and cheese-sand. Appetizing, eh? I've since learned my lesson- the secret to a smooth soup is adding the cheese bit by bit over medium-low heat. Crank it up, and you've got a recipe for disaster.

This simple-but-flavorful version originally hails from Allrecipes, although I've made several adaptations. Namely, halving the butter.

You're welcome.

Adapted from Allrecipes
Serves 3-4 as a main course

INGREDIENTS
2 cups chopped broccoli florets (about 1 large head of broccoli)
3/4 cup thinly sliced carrots
1 cup chicken broth
1/2 medium onion, finely chopped
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese (buy the block and shred it yourself)
Dash red pepper flakes
Salt and pepper to taste

DIRECTIONS

1. Combine broccoli, carrots, and chicken broth in a small sauce pan. Bring to a boil. Reduce heat and cover. Simmer for 7 minutes. Remove from heat and set aside.

2. Melt butter over medium heat in a medium pot. Add onion and cook until translucent, stirring frequently. Add garlic and cook one minute. Add flour and stir to combine with onion mixture. Cook for one minute, stirring constantly.

3. Pour broccoli, carrots, and reserved cooking liquid into pot with onion mixture. Stir to combine. Add milk and heat until piping hot but not boiling. Reduce heat to medium-low. Add shredded cheese a little at a time, stirring after each addition. Remove from heat once all cheese has melted. Serve with crusty bread or crackers.

Stuffed Pepper Soup

I love stuffed bell peppers, but I never make them.  I don't like having to go through the trouble of blanching and stuffing the peppers, and I can never seem to get them quite tender enough in the oven.  This soup has all the flavor of stuffed bell peppers, but none of the hassle. 

I adjusted the preparation of this recipe to suit my "I really didn't mean to be standing over the copy machine until 5:00" day.  I had two pots going at the same time, and I cooked the peppers and onion along with the ground beef.  This cut down on the cooking time quite a bit.  Next time, I'd like to top each serving with some shredded cheddar!

Adapted from Cooking with Chrissy

INGREDIENTS

1 tbsp oil
2 pounds lean ground beef
2 large green bell peppers, finely diced
1 small onion, finely diced
28 oz can tomato sauce
28 oz can diced tomatoes, undrained
2 cups long grain rice
32 oz low-sodium beef broth
1/4 cup brown sugar
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp ground chipotle pepper
DIRECTIONS

1.  Place oil in a large skillet and swirl to coat bottom.  Heat over medium high until shimmering.  Add ground beef, bell pepper, and onion.  Saute until peppers are tender and beef is cooked through, about 15 minutes.  Drain and set aside.

2. Meanwhile, pour tomato sauce, diced tomatoes, and beef broth into a large pot.  Bring to a boil.  Add rice, brown sugar, and garlic.  Reduce heat, cover, and simmer for 15 minutes.

3. Add beef mixture to rice mixture.  Add salt, pepper, cayenne, and ground chipotle pepper.  Stir well.  Adjust seasonings to taste.

Pasta e Fagioli

I'll admit it- eating at the Olive Garden is one of my guilty pleasures.  And the only thing that's better than Olive Garden's Chicken Scampi is their endless soup, salad, and breadsticks special.

I've tried most of the soups, but I always go back to the pasta e fagioli.  It's hearty and satisfying, with just the right amount of spice.  So when this recipe came across my Google Reader last month, I knew I had to try it.  It was quick and easy to throw together after work and was just as satisfying as its restaurant counterpart.

Two quick notes:  I will tell you that "large pot" means LARGE pot.  I had to break out the biggest, deepest pot I own when I realized I wouldn't be able to fit it all in my 3 quart.

I didn't have a cheese rind, so I just sprinkled a good bit of shredded parmesan into the soup along with the beans.  No harm, no foul.

Adapted from Stephanie Cooks, originally from Cook's Illustrated

INGREDIENTS

1 tbsp extra virgin olive oil
3 ounces of pancetta or bacon, finely chopped
1 medium onion, finely chopped
4 medium cloves of garlic, minced
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 28 oz can diced tomatoes
1 parmesan cheese rind
2 (15 1/2 oz) cans cannellini beans
3 1/2 cups chicken broth
1 cup water
8 ounces small pasta
Salt and pepper to taste
Shredded parmesan to top

DIRECTIONS


1.  Heat the oil in a large pot over medium heat.  Add the pancetta or bacon, and cook until browned, about 3-5 minutes.  Add the onion and garlic, stirring frequently, until softened, about 5-7 minutes.

2.  Add the garlic, oregano, red pepper flakes, tomatoes (and the juices from the can), scrapping up the brown bits on the bottom. Add cheese rind and beans, reduce heat to low, and cook 10 minutes.

3.  Add chicken broth.  Increase heat to high and bring to a boil. Add the pasta and cook until pasta is cooked, about 8-10 minutes.

4.  Turn off the heat and discard the cheese rind. Season with salt and pepper.  Ladle into bowls- top with additional shredded parmesan cheese.

Broccoli Cheese Soup with Carrots

The last time I tried to make broccoli cheese soup, it was a disaster.  The cheese separated into a grainy, curdled mess.  I learned my lesson about adding the cheese a little at a time over low to medium heat.  It turned out SOOO much better this time!  I cut out a lot of the butter to make the soup lighter and the hubs and I both liked it a lot.

  

Based on Allrecipes

INGREDIENTS

2 cups chopped broccoli florets (about 1 large head of broccoli)

3/4 cup thinly sliced carrots

1 cup chicken broth

1/2 medium onion, finely chopped

1 clove garlic, minced

2 tbsp butter

2 tbsp flour

1 1/2 cups milk

2 cups shredded sharp cheddar cheese (buy the block and shred it yourself)

Dash red pepper flakes

Salt and pepper to taste

DIRECTIONS

1.  Combine broccoli, carrots, and chicken broth in a small sauce pan.  Bring to a boil.  Reduce heat and cover.  Simmer for 7 minutes.  Remove from heat and set aside.

2.  Melt butter over medium heat in a medium pot.  Add onion and cook until translucent, stirring frequently.  Add garlic and cook one minute.  Add flour and stir to combine with onion mixture.  Cook for one minute, stirring constantly.

3.  Pour broccoli, carrots, and reserved cooking liquid into pot with onion mixture.  Stir to combine.  Add milk and heat until piping hot but not boiling.  Reduce heat to medium-low.  Add shredded cheese a little at a time, stirring after each addition.  Remove from heat once all cheese has melted.  Serve with crusty bread or crackers.

Black Bean Soup

My college roommate and I used to make taco salad ALL the time.  We once went on a quest to find the very best supermarket salsa to use in the dressing.  After working our way through half the salsa aisle, we brought home Texas Texas Perfect Hot.  Game over- we had found our winner.  It tastes homemade, with big chunks of tomato and jalapeños.  I'm pretty sure I've kept Texas-Texas in business in the years since, as I ALWAYS have a jar in the fridge.  I use it every chance I get, which brings me to this black bean soup...

This dish is SO easy to throw together after a long day of work- if you can set aside 15 minutes to pour and stir, you're golden.  It satisfies my Tex-mex craving without the guilt of lard and cheese.  I've taken several liberties with the original recipe and am pleased with the final result.

Based on Allrecipes

INGREDIENTS

1 tbsp oil
1/2 pound lean ground beef
1 small onion, diced
1 clove of garlic, minced
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 cup salsa
1 tsp cumin
1/2 tsp ancho chili powder
Splash of lime juice
Sour cream and sliced green onions for garnish

DIRECTIONS

Heat oil in a saucepan over medium-high heat until shimmering.  Add ground beef, garlic, and onion and sauté until onion is tender and meat is done.

In a separate bowl, lightly mash beans with a fork or potato masher. Stir broth, salsa, and spices into mashed beans and mix. Pour into saucepan with ground beef mixture and cook until heated thoroughly. Add lime juice.

Ladle into bowls and garnish with sour cream and green onions.

Creamy Chicken Noodle Soup

Winter weather is upon us, and I made this hearty soup to help usher it in.  My husband didn't care for the egg noodles in it, so next time I'll use a different type of noodle.  I thought it was tasty, and the leftovers were even better.

I froze some of the soup base (sans the pasta and milk).  I'm looking forward to enjoying it again!

From So Tasty, So Yummy

INGREDIENTS
3 tablespoons butter
1 pound chicken, cut into bite sized pieces
1 small onion, diced
3 large carrots, peeled and diced
½ teaspoon parsley
½ teaspoon thyme
¼ cup flour
7 cups chicken stock
½ teaspoon salt
½ teaspoon pepper
2 cups egg noodles
1 cup milk

DIRECTIONS
Melt butter in soup pot over medium heat. Sauté onions and chicken, until the onions are translucent. Add carrots, parsley and thyme, sauté for a few minutes until the carrots begin to soften. Stir in the flour until it is incorporated, about 2 minutes.

Add broth, salt and pepper, stir and bring to a boil. Add noodles and boil for 10 to 15 minutes more, stir in milk during the last 5 minutes of cooking.

Cream of Mushroom Soup

This is modified from Allrecipes. It is fresher-tasting than my previous cream of mushroom soup, and can be garnished with green onions or chives.

INGREDIENTS

5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1 cup half-and-half
Salt and pepper to taste

DIRECTIONS

Heat a small portion of oil or butter in a saucepan over medium heat. Sautee onions and mushrooms until onions are tender and mushrooms have given up their juices. Add the butter and stir until melted. Add flour and, stirring constantly, cook about 1 minute.

Add broth and thyme. Bring to a boil and cook until thickened, stirring frequently. Reduce heat to medium low. Add half-and-half, salt, and pepper and heat for 1-2 minutes.