Tuscan Vegetable Soup

I do really like soup, but I feel every time I have made one from scratch (not counting chili...my chili is good!), I am not completely satisfied with how it comes out. It will be edible, but I won't look forward to having the leftovers. I have had a theory that soup taste better the longer it cooks and marinades. Soups made in a crock pot are probably best, but this soup has proved me wrong. In about 40 minutes, you are eating a flavorful bowl! 

Here's the recipe for Tuscan Vegetable Soup:

Ingredients:

 
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups of frozen spinach
- 1/3 cup freshly grated Parmesan, optional

Directions:

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Defrost spinach in a microwave safe bowl.

3. Heat the oil in a large soup pot over medium-high heat.

4. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
5. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and spinach and cook for about 3 more minutes.
6. Serve topped with Parmesan.

Original recipe can be found here.

Soup!

This recipe was made for me by the lovely Cindi. She passed on the recipe and I've been meaning to make it myself ever since. She followed Rachael Ray's recipe although, but I opted to refrain from adding the sausage and bacon. I ate the sausage when she shared it with me and I actually didn't mind it, but I was not about to go and buy some sausage. I was worried it wouldn't be as flavorful sans sausage, but it was still jam packed with flavor!

Here is the recipe:

Cassoulet Stoup

(Serves 4)

Ingredients:
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 onion, chopped
- 2 leeks, cleaned and thinly sliced
- 1 carrot, peeled and chopped
- 3 cloves garlic, finely chopped
- 6 sprigs fresh thyme, leaves removed
- 1 dried bay leaf
- salt to taste
- pepper taste
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 can white bean (15 ounces), drained
- 4 cups chicken stock
- 1/4 cup flat leaf parsley, chopped

Directions:
1. Place pot over medium-high heat with 1 tablespoon of olive oil.
2. Add the onion, leeks, carrot, garlic, thyme and bay leaf to the pan. Season with salt and pepper and cook until the veggies are tender, 5-6 minutes.
3. Add the tomato paste to the pan and cook until golden brown and aromatic, about 1 minute.
4. Add the white wine and cook until the mixture is reduced by half.
5. Add the white beans and stock to the pan and bring up to a bubble. Simmer the soup until slightly thickened, about 5 minutes.
5. Right before taking it off the heat throw in chopped parsley.

Yummy soup for a cold winter day

This weekend, while visiting with the sister and mother, we bonded over cooking a lovely meal of Chicken and Chickpea Stew. This recipe has quite the aromatic spice to it. Having cinnamon in a savory meal is different for me, but I was definitely a fan. The original recipe was from Self Magazine.

Chicken and Chickpea Stew

Ingredients:
- 1 lb boneless, skinless chicken breasts
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 2 large cloves garlic, chopped
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup low-sodium chicken broth
- 1 yellow or green zucchini (6 oz), cut into 1-inch pieces
- 3 tablespoons chopped fresh cilantro

Directions:
1. Cook chicken in a nonstick skillet over medium heat. Season with ¼ tsp salt and ¼ tsp pepper. Cook for 2 minutes then flip and cook another two minutes
2. Transfer chicken to a plate.
3. Cook onion in same skillet, stirring occasionally, 5 minutes.
4. Add garlic and tomato paste and cook for 1 minute more.
5. Add tomatoes, cumin and cinnamon and cook for 2 minutes more.
6. Add chicken back into the skillet
7. Also add chickpeas, broth, zucchini, remaining 1/2 tsp salt and remaining 1/4 tsp pepper.
8. Cover and let simmer until chicken is cooked through, about 10 minutes.
9. Garnish with cilantro.

We cooked large egg noodles and served the stew on top of that!

Yum!