soups

Soup is the ultimate comfort food for cold, blustery day. If you’re tired of the typical chicken noodle soup, you may enjoy these two tasty and nutritious soups.

Christina’s Portuguese Caldo Verde

 

 

 

 

 

 

Serves 6 to 8

One of my oldest and dearest childhood friends introduced me to this soup recently. It is delicious and healthy, and bound to help you forget the cold weather upon us.

6 cups                    chicken or vegetable broth

10                            white potatoes, peeled and chopped

2                              cooking onions, sliced finely

3                              cloves garlic, minced

1                              hot chorizo sausage, sliced

2-3 cups                 Kale, finely chopped

2 tbsp.                    olive oil

Salt and pepper to taste

  1. Fill a large pot with broth and add potatoes, onions, garlic, and half the sausage. The water should just cover vegetables.
  2. Bring to a boil and then reduce heat to medium and cook until vegetables are soft, roughly 25 min.
  3. Add kale, oil and seasonings and boil for another 5 to 10 min.
  4. Puree everything and add back to pot, along with the rest of the sausage. Simmer for another 10 min. The consistency should be creamy, rather than watery.

soups

Mom’s Tortellini Soup

Serves 6 to 8

This hearty soup can certainly stand on its own as a meal.

1 tbsp.                    olive oil

2                              small cooking onions

1                              garlic clove, minced

2                              carrots, peeled and sliced

1                              stalk celery, sliced

6 cups                    chicken broth

1                              250 g package fresh or frozen cheese tortellini

½                             bunch spinach, finely chopped

Salt, pepper and dried parsley to taste

Fresh Parmesan cheese

  1. Add olive oil to a large pot and sauté onions, garlic, carrot and celery for 5 to 7 minutes.
  2. Add chicken broth and tortellini and bring to a boil. Lower heat and simmer on medium-low heat for 15 min.
  3. Add spinach and spices and cook for another 5 minutes.
  4. Sprinkle with cheese before serving.

soups

Farro Soup

Serves 6 to 8

Farro is a delightful grain that will stick to your ribs. This wonderful soup is something my mother frequently made on cold winter nights. Add some crusty Italian bread and you have a hearty meal.

2 tbsp.                    olive oil

2                              small cooking onions

2                              garlic cloves, minced

3                              carrots, peeled and sliced

2                              stalks celery, sliced

1 cup                      uncooked farro grain, rinsed

7 cups                    chicken broth

1 cup                      canned white navy beans, rinsed

1                              tomato, sliced

Fresh parsley to taste

Salt to taste

Fresh thyme to taste

  1. In a large pot, add olive oil and sauté onions, garlic, celery, carrots and farro grain for 5 to 7 minutes.
  2. Add chicken broth and bring to a boil. Reduce heat and simmer on medium-low heat for 30 minutes.
  3. Add beans and tomato and simmer for another 10 minutes, until tomato is soft.
  4. Add fresh herbs and spices.

soups

Pureed White Bean Soup

Serves 6 to 8

This thick and creamy sage-infused soup is wonderful paired with garlic bread.

2 tbsp.                    olive oil

1                              Vidalia onion

3                              carrots, peeled and sliced

2                              stalks celery, sliced

3 cups                    vegetable broth

2                              tomatoes, chopped finely

2 cups                    white kidney beans

1 cup                      whole milk

Fresh parsley

Salt to taste

Pepper to taste

Fresh sage to taste

 

  1. In a large pot, add olive oil and sauté the Vidalia onion, garlic and celery for 5 to 7 minutes.
  2. Stir in veggie broth and bring to a boil. Reduce heat and simmer on medium-low heat for 25 minutes.
  3. Add beans, tomato, herbs/seasonings and simmer for another 10 minutes, until tomatoes are soft.
  4. Puree in batches and return to pot. Add milk. Simmer for an additional 5 min.

soups

Grocery List:

Take this handy list with you to the grocery store so you stay organized before hitting the kitchen.

Vegetables:

  • Spinach
  • Carrots
  • Cooking onions
  • Vidalia onion
  • Garlic
  • Kale
  • Celery
  • Tomatoes
  • Veggie broth
  • Fresh sage
  • Potatoes
  • Fresh thyme
  • Fresh parsley

Meat/Proteins:

  • Hot chorizo sausage
  • Canned Navy beans
  • Canned white kidney beans
  • Chicken broth

Dairy:

  • Parmesan cheese
  • milk

Grains

  • Cheese-filled tortellini
  • Farro

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