Parsnip And White Bean Soup

March 2, 2015 by Susan

Meet my new favorite soup for the past month. This soup has gotten us through the repeated snow storms we have been having here in New York. It has eased the pain and monotony of being cooped up inside, (with a potty-training-toddler!) sheltering ourselves from the bitter, painful cold outside. It has been a welcome reward after braving the cold to shovel yet more snow. Is it spring yet?

Parsnips are delicious and, in my opinion, are an under used root vegetable. At least they have been in my house. I do occasionally roast them and they are so good, they taste like candy. Literally. They are a very sweet vegetable. For those of you that don’t know what a parsnip is, it is the ‘white carrot’. It looks very similar to a carrot, but it’s cream-colored, has a tougher texture and is much sweeter.

The parsnips in this soup are paired with white beans which seems to mellow out the parsnip flavor a bit. It is a wonderful flavor combination and the addition of sage really brings an earthy component. This soup is on the thicker side, and creamy, yet there is no cream or potatoes in the recipe. The magic of pureed beans!

On the topic of sage, it was the one herb in my garden that remained throughout a good portion of this winter. Even in the freezing cold, a few leaves were still there, hanging on for dear life. It was the arrival of Winter Storm Juno that did my poor sage in. Nothing could survive that storm.

I have Jamie Oliver to thank for this particular recipe (among many others). I kinda have a small crush on him. Most of his recipes (I try the easier ones) are fantastic and I think he is funny and adorable and I’m impressed with his Food Revolution crusade. I particularly love his 15- Minute Meals show and am hoping more of his shows will come to the US.

This is a very easy soup recipe to make. And I hear we are supposed to get more snow this week, so you might want to go buy some parsnips.

Here’s what you will need to serve 4-6 people…

Recipe

2 tbsp olive oil

1 tbsp butter (optional)

3 medium parsnips (2 cups), peeled and chopped into cubes

1 large onion, roughly chopped

3 dried bay leaves

2 15-oz (or 19oz) cans cannellini beans, drained and rinsed

7 medium sage leaves, chopped

48 oz low-sodium chicken stock

salt & pepper to taste

Method

Heat the oil and butter in a soup pot over medium heat. Add the parsnips (don’t be tempted to add more than 2 cups, it will make the soup too sweet), onion, salt & pepper, stirring occasionally until softened and translucent. Add the white beans, sage and stock. Stir to combine. Add the bay leaves and bring to a boil. Reduce heat, partially cover the pot and simmer for 20 minutes.

Allow soup to cool slightly and then puree in batches in a high powered blender. The texture of the soup should be silky smooth.

Recipe adapted from Jamie Oliver

Parsnip And White Bean Soup

Author: Feasts And Fotos

Ingredients

2 tbsp olive oil
1 tbsp butter (optional)
3 medium parsnips (2 cups), peeled and chopped into cubes
1 large onion, roughly chopped
3 dried bay leaves
2 15-oz cans cannellini beans, drained and rinsed
7 medium sage leaves, chopped
48 oz low-sodium chicken stock
salt & pepper to taste

Method

Heat the oil and butter in a soup pot over medium heat. Add the parsnips, onion, salt & pepper, stirring occasionally until softened and translucent. Add the white beans, sage and stock. Stir to combine. Add the bay leaves and bring to a boil. Reduce heat, partially cover the pot and simmer for 20 minutes.
Allow soup to cool slightly and then puree in batches in a high powered blender. The texture of the soup should be silky smooth.

Roasted Vegetable Soup

January 12, 2015 by Susan

Most soups I make are prepared using the same method; sauteing onions, garlic and veggies in a pot on the stove and then adding stock and simmering away. This soup turns that method upside down! I loved the concept and it sounded so easy. Naturally, I thought, could it actually be good?

Oh yeah! So good. I am already a huge fan of oven roasting vegetables to eat as a side dish. Favorites are broccoli, cauliflower and carrots. I feel roasting the vegetables really brings out their flavor, so much more than, let’s say, steaming.

The other element that I love about this soup is that it includes eggplant. Eggplant! I haven’t come across many soup recipes with eggplant in them, have you? To be honest, you would be hard pressed to detect the eggplant in here. All the flavors of the vegetables blend well and are so delicious. Even the sage, it’s there in the background, not overpowering at all. The sage I used to make this particular pot of soup came from my garden, still going strong in December! It is a hearty herb, that sage.

I am happy to report that this soup recipe is quite forgiving. I think if you stick to the base vegetables (eggplant, carrots, potatoes) you can add some others (celery, parsnips) and it would be just as great. Making this recipe would be a great way to clear out your fridge of any root veggies that might be slightly past their prime. You can also comfortably make some substitutions. Don’t have shallots? Add an onion instead. Want this soup to be vegetarian? Use vegetable stock instead of chicken stock. Prefer it to be a touch thinner? Add more stock. Forgiving is good.

This roasted vegetable soup is very delicious and super comforting on a cold, snowy day (we’ve already had quite a few in the NY area). It is very thick, so it is filling and perfect on its own for a lunch or light dinner. And thick enough that my 3-year-old can feed herself this soup, which she loves.

Add a slice of toasted rustic bread to dip and you will be in heaven.

Here’s what you will need to serve 6-8…

Recipe

3-4 tbsp olive oil

1 large eggplant, peeled and chopped into 2 inch cubes

3 carrots, sliced into 1 inch pieces

3 large shallots, quartered

6 cloves garlic, whole

2 large Idaho potatoes, peeled and chopped into 1 inch chunks

6 cups chicken stock (or vegetable stock)

3 large sage leaves

sea salt & pepper, to taste

Method

Preheat oven to 375 degrees.

Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.

Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.

In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.

Recipe adapted from Clean Eating Magazine

Roasted Vegetable Soup

Author: Feasts And Fotos

Ingredients

3-4 tbsp olive oil
1 large eggplant, peeled and chopped into 2 inch cubes
3 carrots, sliced into 1 inch pieces
3 large shallots, quartered
6 cloves garlic, whole
2 large Idaho potatoes, peeled and chopped into 1 inch chuncks
6 cups chicken stock (or vegetable stock)
3 large sage leaves
sea salt & pepper, to taste

Method

Preheat oven to 375 degrees.
Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.
Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.
In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.

Mexican Chicken Soup

February 2, 2013 by Susan

I have been eyeing this recipe for a few years now and never got around to making it. Until now. Not sure why it took me so long – maybe because I make many different soups that we love and want to eat all the time. I am happy to now report that this recipe will also be put into the winter soup rotation. We really liked it! If you can get your hands on a pre-made rotisserie chicken, this will be super easy and quick to prepare. And lately, I’m all about quick and easy preparations.

The main change (addition) I made to the recipe is adding corn. I just felt that a mexican chicken soup needed corn in it. Plus, i like the pop of yellow color in here. Oh, and we don’t really add all the extras when serving, but you are free to add some tortillas and sour cream to each bowl when serving.

Here’s what you will need to serve approximately 6-8 people (one pot of soup)…

Recipe

1 rotisserie chicken, meat shredded

2 medium onions, chopped

2 stalks celery, chopped

4 medium carrots, chopped

3/4 cup frozen corn

4 large garlic cloves, minced

2 1/2 quarts chicken stock, low sodium

1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor

4 jalapenos, seeded and minced (you can leave some seeds for some spice)

1 teaspoon (heaping) ground cumin

1 teaspoon (heaping) ground coriander

1 small bunch cilantro, chopped

salt & pepper to taste

Method

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.

Bring soup to a boil, then lower heat and simmer for 25 minutes. Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.

Add all of the cilantro, mix to combine and ladle into bowls. Yum!

Recipe adapted from Ina Garten

Mexican Chicken Soup

Author: Feasts And Fotos

Ingredients

1 rotisserie chicken, meat shredded
2 medium onions, chopped
2 stalks celery, chopped
4 medium carrots, chopped
¾ cup frozen corn
4 large garlic cloves, minced
2½ quarts chicken stock, low sodium
1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor
4 jalapenos, seeded and minced (you can leave some seeds for some spice)
1 teaspoon (heaping) ground cumin
1 teaspoon (heaping) ground coriander
1 small bunch cilantro, chopped
salt & pepper to taste

Method

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.
Bring soup to a boil, then lower heat and simmer for 25 minutes. Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.
Add all of the cilantro, mix to combine and ladle into bowls.

Beef Barley Soup

October 28, 2011 by Susan

That winter chill is back in the air. And that could only mean one thing – soup time!

I love soups, particularly hearty ones and am constantly on the lookout for a new soup to add to my winter-soup-rotation. This one has made the cut. It’s a cross between a soup and a stew, actually. A complete meal in a bowl. The barley really thickens up the soup. One time I was a little short on barley so I added in some cooked quinoa that I had leftover in the fridge. It was wonderful.

I adapted this recipe from Martha Stewart. I’ve already made it a few times and tweaked it to my liking, adding more meat and mushrooms than originally called for and completely introducing thyme (always goes great with mushrooms) and peas. I hope you love my version as much as we do!

Here’s what you will need to serve 6…

Recipe

2 tbsp olive oil

2 pounds beef chuck, cut into 3/4 inch cubes

1 large onion, chopped

1 large carrot, chopped

1 package crimini mushrooms, sliced

1 package shiitake mushrooms, sliced

2 tbsp garlic, minced (approx 4 cloves)

1 tsp chopped thyme

2 tbsp tomato paste

3/4 cup dry red wine

4 cups chicken stock, low sodium

2 1/2 cups water

3/4 cup barley

1/2 cup frozen peas

1/4 cup parsley, chopped

salt & pepper

Method

Heat olive oil in a large heavy pot or dutch oven over medium heat. Season beef cubes with salt & pepper and brown on all sides. For 2 pounds of meat I usually do this in 2 batches so I don’t overcrowd the pan. Transfer meat to a plate and set aside.

Reduce heat slightly and add a touch more olive oil if needed. Add onion and carrots to the pot and cook for 2-3 minutes. Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.

Add garlic, thyme, tomato paste and cook for 3-4 minutes. Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot. Cook until reduced by half, 4-5 minutes.

Return beef to the pot. Add the chicken stock and water. Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.

After 1 hour add the barley to the pot and continue to cook, covered, for 30 – 40 minutes, or until barley is tender. Add frozen peas for the last 2-3 minutes of cooking. Turn off heat, stir in parsley and serve.

Beef Barley Soup

Author: Feasts And Fotos

Ingredients

2 tbsp olive oil
2 pounds beef chuck, cut into ¾ inch cubes
1 large onion, chopped
1 large carrot, chopped
1 package crimini mushrooms, sliced
1 package shiitake mushrooms, sliced
2 tbsp garlic, minced (approx 4 cloves)
1 tsp chopped thyme
2 tbsp tomato paste
¾ cup dry red wine
4 cups chicken stock, low sodium
2½ cups water
¾ cup barley
½ cup frozen peas
¼ cup parsley, chopped
salt & pepper

Method

Heat olive oil in a large heavy pot or dutch oven over medium heat. Season beef cubes with salt & pepper and brown on all sides. For 2 pounds of meat I usually do this in 2 batches so I don't overcrowd the pan. Transfer meat to a plate and set aside.
Reduce heat slightly and add a touch more olive oil if needed. Add onion and carrots to the pot and cook for 2-3 minutes. Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.
Add garlic, thyme, tomato paste and cook for 3-4 minutes. Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot. Cook until reduced by half, 4-5 minutes.
Return beef to the pot. Add the chicken stock and water. Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.
After 1 hour add the barley to the pot and continue to cook, covered, for 30 - 40 minutes, or until barley is tender. Add frozen peas for the last 2-3 minutes of cooking. Turn off heat, stir in parsley and serve.

Mushroom Soup

January 18, 2011 by Susan

I have become slightly obsessed with soups this winter. Mainly because it has been absolutely freezing cold here in NYC over the past month. And let’s not forget about the 3 snowstorms we have already had. I am not a cold-weather-winter person. At all. Soups, however, make it all somewhat bearable.

In light of this obsession I have been scouring recipes for some interesting new soups to add to my repertoire. I could not find one specific recipe that knocked me over, so I decided to create my own. Ideally I like to pick a new soup each week and make a big pot of it. I think having 5 excellent soups in the rotation would be ideal. This mushroom soup is one of the five, for sure.

If you like mushrooms you will love this soup. It is luscious and complex. There is not one drop of cream in this soup so I hereby declare it healthy. And if I can impress one thought upon you right now it would be this…do not skip the sherry! And I wouldn’t skip the truffle oil either, come to think of it. Without them this soup is just ok. These two ingredients take this soup from average to outstanding.

Here’s what you will need to make a big pot that serves about 8-10…

Recipe

32 ounces of mushrooms, I use a mix of shiitake (sliced) and crimini (cut in half or quarters)

2 tbsp butter

2 tbsp olive oil

1 large onion, diced

1 large leek, white and light green part only, washed and sliced

6 cloves garlic, smashed

12-15 sprigs thyme, tied in a bundle

1 large Idaho potato, peeled and cut into 3/4 inch cubes

8 cups chicken stock

4 oz dry sherry

2 tsp white truffle oil

palmful of parsley leaves

salt & pepper

chopped parsley, for garnish

Method

In a large soup pot heat the olive oil and butter. As the butter is melting add the bundle of thyme and stir it around in the butter and oil for a few seconds. Add the onion, leek (wash really well, these suckers are very dirty!) and a pinch of salt & pepper. Saute over medium heat for 5-6 minutes. Add the mushrooms and garlic and cook for 8-10 minutes.

Next add the potato and chicken stock. Bring to a boil, lower heat and simmer for one hour. After 45 minutes of cooking add the parsley leaves, then allow to continue cooking for the remaining 15 minutes. Remove thyme bundle.

Puree the mixture with an immersion blender (love this tool!) or in a blender or food processor until smooth. As you can see from the photo above, I do not puree this soup into oblivion, I like the rusticity of a few small pieces of mushroom every now and again. Those types of things don’t get me upset.

Once the mixture is pureed (to the consistency of your choosing) add the sherry and truffle oil and stir with a spoon to combine. As I mentioned above, please don’t skip these last two ingredients. Trust me.

Recipe inspired by various sources.

Mushroom Soup

Author: Feasts And Fotos

Ingredients

32 ounces of mushrooms, I use a mix of shiitake (sliced) and crimini (cut in half or quarters)
2 tbsp butter
2 tbsp olive oil
1 large onion, diced
1 large leek, white and light green part only, washed and sliced
6 cloves garlic, smashed
12-15 sprigs thyme, tied in a bundle
1 large Idaho potato, peeled and cut into ¾ inch cubes
8 cups chicken stock
4 oz dry sherry
2 tsp white truffle oil
palmful of parsley leaves
salt & pepper
chopped parsley, for garnish

Method

In a large soup pot heat the olive oil and butter. As the butter is melting add the bundle of thyme and stir it around in the butter and oil for a few seconds. Add the onion, leek (wash really well, these suckers are very dirty!) and a pinch of salt & pepper. Saute over medium heat for 5-6 minutes. Add the mushrooms and garlic and cook for 8-10 minutes.
Next add the potato and chicken stock. Bring to a boil, lower heat and simmer for one hour. After 45 minutes of cooking add the parsley leaves, then allow to continue cooking for the remaining 15 minutes. Remove thyme bundle.
Puree the mixture with an immersion blender (love this tool!) or in a blender or food processor until smooth. As you can see from the photo above, I do not puree this soup into oblivion, I like the rusticity of a few small pieces of mushroom every now and again. Those types of things don't get me upset.
Once the mixture is pureed (to the consistency of your choosing) add the sherry and truffle oil and stir with a spoon to combine. As I mentioned above, please don't skip these last two ingredients. Trust me.

Pappa al Pomodoro

September 2, 2010 by Susan

As the summer comes to an end (gasp!) I do have lovely visions of alot less sweating and eating much more soup in the months ahead. I love soup, especially hearty ones. Last week there was a break, although brief, in the scorching hot temperatures and I jumped on the chance to make a soup…it’s been months since I’ve made any.

Pappa al Pomodoro is a Tuscan tomato and bread soup and lord knows I love love love anything and everything Tuscan. So smack dab in the middle of August, prime tomato time, I set out to whip up this soup and am so glad I did. It’s delicious! So delicious that you don’t mind eating it in the summer! One night I served this with a salad, the next night with a sandwich. I only wish we had more leftover to eat – you might want to double this recipe as it just gets better as it sits in the fridge.

As I mentioned above, this soup is quite hearty due to the bread, yet doesn’t feel heavy. The bread thickens the soup and gives it a slightly creamy texture without having to add any milk or cream, which makes me and my thighs very thankful. There is a bright tomato flavor with a slight tang in the background from the tomato juice as well as a little kick from the red pepper. And then the basil, cooked in with the tomatoes, and then more sprinkled on top just before serving. Doesn’t basil make so many things better?

Basically, this is Italy in a bowl. Turn on your air conditioners and get cooking!

Here’s what you will need to serve approximately 6 people…

Recipe

1 large red onion, diced

large pinch red pepper flakes

4 garlic cloves, finely chopped

1 cup white wine

2 pounds ripe, summer tomatoes, diced

20 basil leaves, 15 whole and 5 cut into chiffonade

2 cups tomato juice

1 1/2 – 2 cups day old whole wheat bread, crusts removed and cubed

1/2 cup grated Parmigiano-Reggiano

Extra virgin olive oil

salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes. Add salt and pepper. Toss in the garlic and cook for 1-2 minutes. Add the wine and simmer until it has reduced by half. Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes. Toss in 15 basil leaves and continue to simmer for another 5 minutes.

If you have an immersion blender, this is a perfect opportunity to use it. It will make your life so much easier, I promise. Basically just stick the immersion blender into the pot and puree the tomato mixture. Add the tomato juice and the bread cubes. Continue to cook the soup for another 15-20 minutes, allowing the bread to break down. Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup. If you would rather have chunks of bread in the soup you can go easy on the pureeing. I prefer having the bread more dissolved.

Taste the soup and add more salt and/or pepper if necessary. Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like. Lastly, drizzle a tiny bit of olive oil over the soup and serve.

This recipe is adapted from Anne Burrell

Pappa al Pomodoro

Author: Feasts And Fotos

Ingredients

1 large red onion, diced
large pinch red pepper flakes
4 garlic cloves, finely chopped
1 cup white wine
2 pounds ripe, summer tomatoes, diced
20 basil leaves, 15 whole and 5 cut into chiffonade
2 cups tomato juice
1½ - 2 cups day old whole wheat bread, crusts removed and cubed
½ cup grated Parmigiano-Reggiano
Extra virgin olive oil
salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes. Add salt and pepper. Toss in the garlic and cook for 1-2 minutes. Add the wine and simmer until it has reduced by half. Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes. Toss in 15 basil leaves and continue to simmer for another 5 minutes.
If you have an immersion blender, this is a perfect opportunity to use it. It will make your life so much easier, I promise. Basically just stick the immersion blender into the pot and puree the tomato mixture. Add the tomato juice and the bread cubes. Continue to cook the soup for another 15-20 minutes, allowing the bread to break down. Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup. If you would rather have chunks of bread in the soup you can go easy on the pureeing. I prefer having the bread more dissolved.
Taste the soup and add more salt and/or pepper if necessary. Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like. Lastly, drizzle a tiny bit of olive oil over the soup and serve.

White Bean and Escarole Soup

March 3, 2009 by Susan

This soup is the perfect antidote to the cold and blustery weather we are having in New York. It’s….blizzard-worthy.

I melded a few different white bean and escarole soup recipes and created this one and am very happy with the results. It’s hearty and filling, however, it’s not thick and overwhelming. It still maintains a thin consistancy. The flavors are wonderful, the rosemary, sage and pancetta really do wonders to this soup, providing a delicious depth of flavor. Whenever I have a parmesan rind leftover I dump it in the pot, however, it’s not mandatory for this soup. If you don’t have it, don’t fret, just omit it. This soup is relatively quick and easy to prepare yet tastes as if you have been slaving over it for hours.

Aside from those few slabs of pancetta I mentioned, this is a healthy soup. The beans and escarole provide us with a healthy dose of folic acid, fiber, and vitamins A and K. Escarole is a great, hearty green we can incorporate more into our diets, perhaps when we get tired of always grabbing swiss chard and kale.

You will have to skim the soup once or twice during the cooking time and you will need to take out the food processor to puree some of the beans but it is worth that small effort. This soup really is very tasty, so make a big pot and keep it in the fridge so you can treat yourself to a big bowl of heaven once you come in from the snow.

Here’s what you will need to make a big pot…

Recipe

2-3 thick slices pancetta (roughly 1/4 inch thick)

1 large onion, quartered

3 whole garlic cloves, smashed

1/2 teaspoon red pepper flakes

1 sprig sage

1 large sprig rosemary

3 cans cannellini beans, rinsed and drained

3 quarts low-sodium chicken stock

1 head of escarole, chopped

olive oil

salt & pepper

parmesan rind (optional)

Method

In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes. After 2-3 minutes, add the garlic. Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally. Remove the rosemary and sage.

Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil. This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim. Reduce heat to a simmer and allow to cook for approximately 20 minutes. Skim again if need be.

With a large slotted spoon remove the pancetta, onions, garlic and 3/4 of the beans, reserving in a bowl or tray. Pull out the pancetta and set aside. Remove some of the larger pieces of onions and discard. Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper. Puree. Add pureed bean mixture back to the pot and stir to combine. Continue to simmer.

Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup. Add chopped escarole and allow to cook for an additional 5-10 minutes or until wilted.

Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.

White Bean and Escarole Soup

Author: Feasts And Fotos

Ingredients

2-3 thick slices pancetta (roughly ¼ inch thick)
1 large onion, quartered
3 whole garlic cloves, smashed
½ teaspoon red pepper flakes
1 sprig sage
1 large sprig rosemary
3 cans cannellini beans, rinsed and drained
3 quarts low-sodium chicken stock
1 head of escarole, chopped
olive oil
salt & pepper
parmesan rind (optional)

Method

In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes. After 2-3 minutes, add the garlic. Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally. Remove the rosemary and sage.
Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil. This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim. Reduce heat to a simmer and allow to cook for approximately 20 minutes. Skim again if need be.
With a large slotted spoon remove the pancetta, onions, garlic and ¾ of the beans, reserving in a bowl or tray. Pull out the pancetta and set aside. Remove some of the larger pieces of onions and discard. Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper. Puree. Add pureed bean mixture back to the pot and stir to combine. Continue to simmer.
Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup. Add chopped escarole and allow to cook for an additional 5-10 minutes or until wilted.
Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.

Potato Fennel and Leek Soup

January 13, 2009 by Susan

Baby, it’s cold outside! It was bound to happen sooner or later, I mean, it is winter. I’m not exactly one of those ‘lovers of the cold weather’ types, I’m more of a lover of the spring and fall. Seasons without extreme temperatures. I am not an extremist, apparently!

On these frigid days it is great to come in out of the cold to a warm pot of soup bubbling away on the stove. It soothes the soul.

This soup is quite easy to make and doesn’t take alot of time. For something quick and easy the result is super delicious. That’s a bonus in my book!

Here’s what you will need to serve approximately 6…

Recipe

3 tbsp butter

3 medium fennel, chopped (reserve some fronds)

1 large leek (white and pale green parts only) sliced thin

2-3 large russet potatoes, peeled – 2 inch chop (more potato = thicker soup)

5-6 cups chicken stock (low sodium)

Salt & Pepper to taste

Method

In a large stock pot melt the butter. Once melted, add the fennel, fronds, leeks, salt & pepper. Saute until soft, roughly 10 minutes.

Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil. Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.

Now it is time to puree the soup. The easiest way to do this is with an immersion hand blender. Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone. I do like when there is one or two small chunks remaining. If you don’t have an immersion blender things do get a bit more high-maintenance…you need to puree the liquid in batches in a food processor (or blender). So, pour out a few ladles at a time and puree, being careful with the hot liquid. Pour the pureed soup into a new pot.

Ladle into individual bowls and serve. If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.

Potato Fennel and Leek Soup

Author: Feasts And Fotos

Ingredients

3 tbsp butter
3 medium fennel, chopped (reserve some fronds)
1 large leek (white and pale green parts only) sliced thin
2-3 large russet potatoes, peeled - 2 inch chop (more potato = thicker soup)
5-6 cups chicken stock (low sodium)
Salt & Pepper to taste

Method

In a large stock pot melt the butter. Once melted, add the fennel, fronds, leeks, salt & pepper. Saute until soft, roughly 10 minutes.
Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil. Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.
Now it is time to puree the soup. The easiest way to do this is with an immersion hand blender. Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone. I do like when there is one or two small chunks remaining. If you don't have an immersion blender things do get a bit more high-maintenance...you need to puree the liquid in batches in a food processor (or blender). So, pour out a few ladles at a time and puree, being careful with the hot liquid. Pour the pureed soup into a new pot.
Ladle into individual bowls and serve. If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.

Pasta With Lentils

December 6, 2008 by Susan

The Italian name for this deliciousness is Pasta e Lenticchie. The way I see it, this dish should really be called Lentils with Pasta. It is mostly lentils with some pasta thrown in, not the other way around. It is an Italian dish that I grew up eating, my mom cooked this for us all the time. It is traditionally from the Campania region of Italy, specifically the Naples area, which is where my family is from.

I can’t quite decide if this is more of a stew or a soup. I think it is a mixture of both. A stoup! It is quite hearty and as most of you might already know, lentils are super healthy. They are loaded with folate, fiber and potassium and are an excellent source of protein.

I put my own slight spin on this recipe, it is not the exact same one my mother makes. However, it’s very close. I saute my vegetables first in some olive oil (she doesn’t) and I thought to add the bay leaves and thyme. Basically, you make a big pot of the lentils and you store it in the fridge. When you want to eat it, you boil up some pasta and then add the lentils to the pasta. If you add all the pasta into the lentils and store it that way, the pasta tends to get mushy. About the pasta – you can use any small shape you like. Normally, this is made with spaghetti broken into 1 inch pieces, or the little elbows that I used in the photo above. Both are fantastic. I usually get the whole wheat or multi grain pasta.

Once the pot of lentils is made, this is a very quick and easy meal that you can enjoy all week long for lunch, dinner or a comforting snack on a cold day.

Here is what you will need to serve 4-6…

Recipe

2 cups lentils (picked through and rinsed)

3 cups water

3 cups chicken stock (or vegetable stock)

2 medium carrots, diced

3 stalks celery, diced

1 large onion, diced

2 cloves garlic, minced

1 teaspoon pepperoncino

2 bay leaves

1 tsp thyme

4 whole peeled tomatoes, chopped with their juice

chopped parsley

short/small pasta (shape of your choice)

parmigiano reggiano or pecorino romano cheese

Method

Coat the bottom of a dutch oven with olive oil and saute onions, carrots and celery for about 5 minutes or until they begin to soften. Add garlic and pepperoncino and saute for one minute. Add lentils and stir one minute. Add water, stock, tomatoes, bay leaves and thyme and stir to combine. Bring to a boil, reduce heat to a simmer , cover and cook for approximately 70-90 minutes or until the lentils are tender. Lentils are done!

For reheating/serving: boil water and cook the pasta until just about done (one minute shy of the directed cooking time). Drain pasta, reserving some of the pasta water. This is important! The lentils thicken up and you most likely will have to add some pasta water to the mixture to loosen it up a bit. Add some lentils to the pasta, as much as you like and depending on how many people you are serving. Stir and cook together for one minute. Turn off heat and add a handful of fresh parsley. I love alot of parsley in this, it really give a nice, fresh flavor. Top with a spoonful of cheese and enjoy!

Pasta With Lentils

Author: Feasts And Fotos

Ingredients

2 cups lentils (picked through and rinsed)
3 cups water
3 cups chicken stock (or vegetable stock)
2 medium carrots, diced
3 stalks celery, diced
1 large onion, diced
2 cloves garlic, minced
1 teaspoon pepperoncino
2 bay leaves
1 tsp thyme
4 whole peeled tomatoes, chopped with their juice
chopped parsley
short/small pasta (shape of your choice)
parmigiano reggiano or pecorino romano cheese

Method

Coat the bottom of a dutch oven with olive oil and saute onions, carrots and celery for about 5 minutes or until they begin to soften. Add garlic and pepperoncino and saute for one minute. Add lentils and stir one minute. Add water, stock, tomatoes, bay leaves and thyme and stir to combine. Bring to a boil, reduce heat to a simmer , cover and cook for approximately 70-90 minutes or until the lentils are tender. Lentils are done!
For reheating/serving: boil water and cook the pasta until just about done (one minute shy of the directed cooking time). Drain pasta, reserving some of the pasta water. This is important! The lentils thicken up and you most likely will have to add some pasta water to the mixture to loosen it up a bit. Add some lentils to the pasta, as much as you like and depending on how many people you are serving. Stir and cook together for one minute. Turn off heat and add a handful of fresh parsley. I love alot of parsley in this, it really give a nice, fresh flavor. Top with a spoonful of cheese and enjoy!