Mushroom Minestrone

Mushroom Minestrone

Mushroom Minestrone

This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms.  Recipe courtesy of Mushroom Channel.

Serves 4 to 6

Ingredients

2 tablespoons olive oil
1/2 yellow onion, peeled and diced
2 carrots, peeled diced
2 ribs of celery, sliced Salt
2 garlic cloves, peeled and minced
1/2 of red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Parmesan-Reggiano
1 (15-ounce) can crushed tomatoes
6 cups water
3 leaves of rainbow chard, ribs removed and leaves roughly chopped
1 (15-ounce) can cannellini beans
8 cremini mushrooms, stems removed and sliced

Directions

In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute. Pour in the can of tomatoes, water and give it a good mix.

Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

Mix in the grated parmesan and divide the soup amongst bowls. Garnish with some additional Parmesan, if you like, and serve with a side of bread.

 


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Tomato Potato Florentine Soup

Tomato Potato Florentine Soup

TOMATO POTATO FLORENTINE SOUP

Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl of this potato florentine soup for added Italian flavor.   Just in time for those cool autumn evenings.  Recipe courtesy of Potato Goodness.

Serves 4.

Ingredients

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 MEDIUM ONION, CHOPPED
  • 2 STALKS CELERY, SLICED CELERY
  • 1 (32-OZ.) CONTAINER CHICKEN BROTH (REDUCED SODIUM)
  • 1 (28-OZ.) CAN CRUSHED TOMATOES (1 26-OZ. JAR MARINARA SAUCE)
  • 1 LB. RUSSET POTATO, PEELED AND CUBED
  • 2 TEASPOONS DRY BASIL
  • GARLIC SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 3 CUPS FRESH SPINACH, COARSELY CHOPPED

Preparation

Prep Time: 10min | Cook Time: 25min
  1. HEAT OIL IN A LARGE SAUCEPAN; ADD ONION, CELERY AND CARROTS AND COOK FOR 5 MINUTES TO LIGHTLY BROWN.
  2. STIR IN STOCK, TOMATOES, POTATOES AND BASIL. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 MINUTES.
  3. LET COOL SLIGHTLY, THEN PUREE IN A BLENDER OR FOOD PROCESSOR UNTIL SMOOTH.
  4. POUR BACK INTO SAUCEPAN AND STIR IN SPINACH; COOK FOR A MINUTE OR 2 MORE TO WILT SPINACH.
 
 


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Classic Tomato Soup

Classic Tomato Soup


Nothing soothes the soul more than a bowl of old-fashioned tomato soup. And it’s even better when you make it yourself. It’s so easy!
Serves 4
Ingredients:
  • 1 ½ TABLESPOONS OLIVE OIL
  • 1 SWEET ONION, DICED
  • 2 CLOVES GARLIC, MINCED
  • 2 TABLESPOONS FLOUR
  • 2 -14.5 OUNCE CANS DICED TOMATOES, WITH LIQUID
  • 2 CUPS VEGETABLE BROTH
  • PINCH SUGAR
  • ¼ TEASPOON THYME
  • FRESHLY GROUND BLACK PEPPER AND SEA SALT
Instructions:
  1. HEAT OLIVE OIL IN A MEDIUM HEAVY POT.
  2. ADD ONIONS AND GARLIC AND SAUTÉ OVER MEDIUM FOR 9 MINUTES.
  3. STIR IN FLOUR.
  4. MIX IN TOMATOES, BROTH, SUGAR, AND THYME. SEASON WITH BLACK PEPPER AND SALT TO TASTE.
  5. COVER AND SIMMER OVER MEDIUM FOR 40 MINUTES.
  6. PLACE SMALL BATCHES OF SOUP INTO A BLENDER CONTAINER AND BLEND UNTIL SMOOTH, YET LUMPY. RETURN TO POT AND REHEAT IF NECESSARY.
  7. SERVE IMMEDIATELY.


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Eat Your Veggies Chicken Soup

Eat Your Veggies Chicken Soup

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness. Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving. Eat Your Veggies Chicken Soup
Ingredients
  • 1 CAN (14 OUNCES) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
  • ⅔ POUND (2 MEDIUM) UNPEELED WHITE OR RED POTATOES, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH THINLY SLICED CARROT AND CELERY
  • ⅓ CUP CHOPPED ONION
  • 1 CAN (14.5 OUNCES) DICED TOMATOES WITH LIQUID
  • 1 CUP WATER
  • 6 OUNCES BONELESS, SKINLESS CHICKEN BREAST, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH FROZEN CORN KERNELS AND PEAS
  • SALT AND PEPPER, TO TASTE
  • ½ TEASPOON DRIED THYME LEAVES (OPTIONAL)
 
Instructions
  1. IN 3-QUART SAUCEPAN, BRING BROTH, POTATOES, CARROT, CELERY AND ONION TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES. ADD REMAINING INGREDIENTS EXCEPT SALT, PEPPER AND THYME. RETURN TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES OR UNTIL POTATOES ARE TENDER AND CHICKEN IS COOKED THROUGH. SEASON WITH SALT, PEPPER, AND THYME.
 


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Mexican Chicken Soup

Mexican Chicken Soup

Serves: 6-8
 
Another delicious recipe from Chef Andre Carthen at Kathy Ireland Worldwide
Ingredients
  • 1 ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS
  • 6 TBSP OLIVE OIL
  • ½ CUP CHOPPED CELERY
  • 2 CUPS CHOPPED CARROTS (4 CARROTS)
  • ½ RED BELL PEPPER, CHOPPED
  • ½ YELLOW BELL PEPPER, CHOPPED
  • ½ CUP CHOPPED ONIONS
  • 4 LARGE CLOVES GARLIC, CHOPPED
  • 2 TSP GROUND CUMIN
  • 2 TSP SMOKED PAPRIKA
  • 1 TSP GROUND CORIANDER
  • ½ TSP GROUND CHIPOTLE POWDER
  • 1 TSP GROUND CILANTRO
  • 3 (14 OUNCE) CANS CHICKEN BROTH
  • 2 (14 OUNCE) CANS DICED TOMATOES, WITH JUICE
  • ½ CUP CORN OR 1 (14 OUNCE) CAN CORN
  • 1 LIME, JUICE FROM WHOLE, ZEST ½ LIME PEEL
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 CUP SHREDDED MOZZARELLA CHEESE
  • 1 CUP CRUSHED TORTILLA CHIPS
  • 2 AVOCADO – PEELED, PITTED AND DICED
 
Instructions
  1. ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS.
  2. HEAT OIL IN A STOCKPOT AND COOK CELERY, CARROTS UNTIL SOFT – ABOUT 4 MINUTES. ADD PEPPERS, ONIONS AND GARLIC, COOK FOR AN ADDITIONAL 2 MINUTES.
  3. ADD SPICES AND COOK FOR A MINUTE. ADD THE CHICKEN STOCK, AND TOMATOES WITH THEIR JUICE. BRING THE SOUP TO A BOIL, THEN LOWER THE HEAT AND SIMMER FOR 25 MINUTES. ADD THE SHREDDED CHICKEN, LIME JUICE AND SEASON WITH SALT AND GROUND PEPPER TO TASTE.
  4. SERVE HOT TOPPED WITH SHREDDED CHEESE, AVOCADO, CRUSHED TORTILLA CHIPS AND LIME WEDGE.
 
 
 
 
 
 
 


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