Minestrone Soup

 

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • ¼ cup tomato paste
  • 1 large yellow squash, chopped
  • 1 large zucchini, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 28oz can diced tomatoes, with their liquid
  • 4 cups vegetable broth
  • 3 cups water
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup pasta, uncooked
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby spinach

Directions

1. Combine the olive oil, onion, garlic, carrots, celery, and tomato paste in a large pot over medium heat. Stir frequently, until the veggies have softened (~5 minutes).

2. Pour in the diced tomatoes along with their liquid, the broth, and water.

3. Add the yellow squash and zucchini, then add the spices: oregano, thyme, red pepper flakes, and some black pepper.

5. Cover the pot and bring the soup to a boil, then reduce heat to a simmer and cook for 15 minutes.

6. Remove the lid and add the pasta, beans, and spinach. Simmer, uncovered, for 20 minutes.

7. Remove from heat and serve.

Kale and White Bean Soup

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I went to NH to visit my parents and I’m afraid to say that all this California sunshine has softened me. My parents talked about how it has been warming up; I piled on layers, wrapped myself in a blanket, and sat in front of the fireplace every evening.

My mom made this soup one night, and I can’t tell you how nice it was to eat a big mug of it sitting on the brick hearth, the fire roaring.

Like with a lot of soups, the flavors get stronger over time. I reheated it for lunch the next day and it was even better!

Adapted from Epicurious

Ingredients

  • 1 1/2 pounds kale leaves, coarsely chopped
  • 3 tablespoons olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup shallots, chopped (about 4)
  • 2 garlic cloves, diced
  • 1 cup dry white wine
  • 3 15oz cans white beans, drained and rinsed
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sherry
  • 1 tablespoon assorted dried herbs (tarragon, parsley, etc.)
  • salt and pepper, to taste

Directions

  1. Heat oil in a large pot over medium heat.
  2. Add carrots, celery, shallots, and garlic. Cook around 10 minutes, until vegetables are slightly softened.
  3. Add the white wine and simmer for 5 minutes.
  4. Add white beans, 4 cups of vegetable broth, thyme, and the bay leaf.
  5. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
  6. Add the kale and dried spices. Stir in the white wine vinegar and sherry. If the soup is too thick, add more broth, if desired.
  7. Simmer for five more minutes, then season with salt and pepper.

Cannellini Bean, Tomato, and Spinach Soup

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This soup is so quick to make and perfect for a cold day. (I know, I know, I live in southern California now… But it’s been in the 50s and you would not believe how quickly I have adapted to sunshine all the time!) The cannellini beans make this soup pretty filling and hearty. I love it because it is really good reheated. Make a big pot, and it tastes even more flavorful the next day.

Ingredients

Serves 6-8

  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 15oz can diced tomatoes
  • 4 cups vegetable broth
  • 2 15oz cans cannellini beans, drained and rinsed
  • 4-5 cups spinach, torn
  • salt and pepper, to taste

Directions

  1. In a large pot, saute the onion and garlic in the olive oil, over medium heat, until slightly softened.
  2. Add the diced tomatoes, broth, and beans.
  3. Bring to a boil, then reduce heat to a simmer. Simmer the soup, uncovered, for ten minutes.
  4. Stir in the spinach and cook until the spinach wilts. IMG_6357
  5. Add salt and pepper taste.

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White Bean Soup

Adapted from Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen From Around the World.

Ingredients

  • Three 15oz cans cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped into small pieces
  • 1 celery rib, chopped into small pieces
  • 2 large tomatoes, chopped
  • 2 cloves garlic, diced
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • salt and pepper, to taste

Directions

1) Puree 1/2 of the beans in a food processor, adding water (1 tablespoon at a time) if necessary, until the beans are a smooth puree.

2) In a large pot, combine the oil, onion, carrot, and celery. Stir until the veggies are coated in the oil. Continue cooking, stirring occasionally, until they are soft, but not mushy.

4) Add the tomatoes, garlic, and thyme. Cook for 8-10 minutes, stirring frequently.

5) Pour in the vegetable broth, followed by the beans and the bean puree. When you add the beans, the soup will turn bright white–which was a bit startling to me!–but it goes away. Add salt and pepper to taste.

6) Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.