Posts Tagged ‘hearty soups’

Tuesday Recipe: Easy Minestrone Soup

Tuesday, January 14th, 2014
The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.
Ingredients

  • 2 tbl. extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 1/2 cups green beans cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
Soup is a Hug Soup Bowl
Savor Life Soup Bowl
  • Kosher salt and freshly ground pepper
  • 1 28-oz. canĀ  diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Directions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

~ Tuesday Recipe: Creamy Herb & Potato Soup

Tuesday, May 8th, 2012

Today we share a recipe that’s perfect to compliment any meal, serve for lunch, or warm you up on a rainy day. Creamy Herb & Potato Soup features hearty potatoes and spring fresh herbs.


What You’ll Need:

2 potatoes, peeled and cubed

2 cups water

1 large onion, diced

1/4 cup butter, cut

1/4 cup all purpose flour

1 teaspoon salt, 1/4 teaspoon pepper

1/2 teaspoon thyme, dried and crushed

1/4 teaspoon rosemary, dried and crushed

1 1/2 cups milk

Directions:

1. Bring the two cups of water to a boil, cook cubed potatoes until soft.

2. In another saucepan, grill diced onion in butter.

3. Then add the flour, salt, pepper, thyme and rosemary. Slowly stir in the milk.

4. Bring to a boil; cook while stirring for 3 minutes.

5. Add in the cooked potatoes with this mixture; heat all together.

6. Add pepper to taste, garnish with additional fresh or dried herbs of your choosing, and enjoy.


Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon