PASTA E FAGIOLI

This recipe is adapted from the Olive Garden version of this Italian soup.

Ingredients:

• 1 teaspoon oil
• 2/3 pound ground Italian sausage
• 1 onion; chopped
• 2 carrots; sliced
• 2 stalks celery; diced
• 16 ounces canned tomatoes; diced
• 15 ounce can red kidney beans; drained and rinsed
• 15 ounce can cannelloni beans; drained and rinsed
• 2 - 14 ounce cans beef stock
• 1 teaspoon oregano
• 1 teaspoon pepper
• 2 teaspoons dried parsley
• 1/2 teaspoon tabasco sauce
• 2 cups spaghetti sauce
• 3/4 cups of medium whole wheat pasta shells

Directions:
 
Saute sausage in oil in large pot until it starts to brown. Add onion, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, parsley, tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes.
 
Click here for a printable version of this recipe from Culinary Collage.

SEAFOOD CHOWDER

This soup along with a nice loaf of bread makes a nice hearty meal.

Ingredients:

• 1 stick butter
• 1 small onion diced
• 1 carrot diced
• 1 stalk of celery diced
• 1 red bell pepper
• 1 clove of garlic crushed
• 1/2 cup of all-purpose flour
• 3 cups white corn kernels (fresh or frozen)
• 3 cups chicken stock
• 2 cups of milk (2% or whole)
• 1 cup redskin potatoes diced
• 1-1/2 cups of seafood of your choice cut into small pieces (I like to use shrimp, scallops and salmon)
• Pinch of nutmeg
• Salt and Pepper to taste

Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, red bell pepper, garlic, and saute for 3 to 5 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

In another saucepan, combine the corn, potatoes and chicken stock, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock mixture slowly into the saucepan with the roux, whisking briskly so it doesn't lump as you pour. Return the saucepan to the heat and bring to a boil. The mixture will become very thick.

In a small saucepan warm the milk; stir it into the thick corn and potato mixture. Add the seafood and let simmer for an additional 5 to 7 minutes until the seafood is cooked through. You may also wish to substitute leftover chicken breast cut up in place of the seafood mixture.

Add the nutmeg. Salt and pepper, to taste and enjoy.

Click here for a printable version of this recipe from Culinary Collage. 

SCALLION & POTATO SOUP

This recipe was given to me by my cousin Amber. It's a recipe that she found on the Real Simple website and says it's a show stopper!

Ingredients:

• 1 tablespoon unsalted butter
• 18 scallions (white and light green parts), sliced
• 1.5 pounds new potatoes, cut into 1/2-inch chunks
• 1/2 cup dry white wine
• 1.5 cups heavy cream
• 1.5 cups low-sodium chicken or vegetable broth
• 1.25 teaspoons kosher salt
• 1/2 teaspoon black pepper

Melt the butter in a large saucepan over medium-low heat. Add the
scallions and cook 1 minute. Add the potatoes, wine, cream, broth,
salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat
and simmer until the potatoes are tender, about 15 minutes. Ladle the
soup into individual bowls and sprinkle with the remaining pepper.

Click here for a printable version of this recipe from Culinary Collage.