Soups Archives - 2 Sisters 2 Cities

Posted by 2 Sisters 2 Cities on January 8, 2012

My mom had made this recipe of Minestrone soup for us over Christmas break. It was really delicious and I usually don’t feel that way about minestrone soup. This weekend wasn’t really what I would consider a winter soup weekend because it was pretty mild out. After I went on my walk this afternoon, it got a little chillier so I was in the mood for soup. The soup makes a lot- my Dutch oven was almost filled to the brim. After one bowl, my boyfriend and I were stuffed. I will be having this soup for lunch all week, and giving some to my best friend and my boyfriend’s mom. Yes, that’s how much soup I have, but it’s okay…it is delicious.

Minestrone Soup
Printer-Friendly Recipe

Ingredients
2 tbsp. olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, peeled and diced
1 medium zucchini, diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 cups of low sodium chicken or vegetable broth
1 28oz can of diced tomatoes
1 45oz can crushed tomatoes
15 oz. can cannellini beans, drained and rinsed
4 oz. of dried whole wheat pasta (I used medium shells)
Parmesan cheese to sprinkle on top

Directions:
In a large pot heat olive oil over medium-high heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, stir for 30 seconds. Add carrots and cook for 5 minutes until carrots are soft. Next add zucchini, oregano, basil, salt, and pepper. Stir frequently for 2 minutes. Add in broth and the tomatoes . Bring to a boil, and then reduce heat to medium low and simmer for 10 minutes. Add beans and dried pasta. Cook for an additional 10-15 minutes, until pasta is ready. Serve with Parmesan cheese sprinkled on the top. Makes 6 servings. (6-7 Weight Watchers PointsPlus – depending if you add cheese)

Source: Adapted from Better, Homes and Garden – January 2012

Enjoy!

-K
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Posted by Keelin Hollenbeck on January 10, 2010

with Cheese- Tomato Toasts

After such a cold weekend, I decided to make a hot soup for dinner tonight. I have made this recipe several times before and it has always been good. It’s called Two-Bean Soup with Kale from the October 2009 edition of Cooking Light , I also made Cheese-Tomato Toast to go with the soup like the magazine tells you. It was well worth my trip to two different grocery store to find kale (Is there a kale shortage I don’t know about?)

Two-Bean Soup with Kale

Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients

3 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 teaspoon salt, divided

2 garlic cloves, minced

4 cups organic vegetable broth divided

7 cups stemmed, chopped kale (about 1 bunch)

2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1/2 teaspoon freshly ground black pepper

1 tablespoon red wine vinegar

1 teaspoon chopped fresh rosemary

Preparation

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Nutritional Information

Calories:250 ; Fat:10.4g (sat 1.4g,mono 5.5g,poly 2.2g) ; Protein:11.8g; Carbohydrate:30.5g; Fiber:9.2g; Cholesterol:0.0mg Iron:3.8mg; Sodium:593mg;Calcium:189mg

For the Cheese-Tomato Toast: Broil slices of ciabatta bread for 1 minute (I used multi-grain French bread b/c my grocery store is stupid and doesn’t have ciabatta bread). Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese (I used Pecorino Romano b/c I like it better), Broil 2 minutes or until cheese melts. Serve with soup.

Enjoy!

-K

Posted by Keelin Hollenbeck on January 1, 2010

Happy New Years Everyone! My roommate and I, still in our pj’s trying to get over last night festivities, are making this soup tonight called Minestra with Sweet Sausage from the Every Day Rachel Ray Magazine and 30 minute meals. I don’t use Rachel’s recipes a lot because she doesn’t include the calorific information but this is one recipe I really enjoy. Served with nice crusty bread it’s a delicious pick-me-up on a cold winter day

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound sweet sausage
1 onion, chopped
3 cloves garlic, chopped
One 15.5-ounce can cannellini beans
2 bunches escarole, coarsely shredded
Salt and pepper
Freshly grated nutmeg
One 32-ounce container (4 cups) chicken stock
3/4 cup whole wheat penne pasta or ditalini pasta
2 teaspoons grated lemon peel
Grated pecorino-romano cheese, to top

Directions:
1. In a large sauce pot, heat the olive oil over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute. Add the beans and escarole; season with salt, pepper and a little nutmeg. Add the chicken stock and 2 cups water, cover and bring to a boil.
2. Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6 to 7 minutes. Remove from the heat and stir in the lemon peel. Top with cheese.

Enjoy!

-K