Tortellini Tomato Spinach Soup

Ingredients
• 1 tablespoon olive oil
• 1/2 cup minced onion (about 1/2 small onion)
• 1 clove garlic, minced
• 4 to 6 cups broth, chicken or vegetable
• 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
• 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
• Coarse grained salt and cracked black pepper
• 10 ounces fresh or frozen spinach, defrosted and chopped
• 1/4 cup freshly grated Parmesan, very loosely packed


Directions
1. In a 3-quart soup pot, heat olive oil over medium high heat. Sauté the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
2. Add broth and tomatoes, turn heat up to high, and bring to a boil.
3. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
4. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

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Tuscan Chicken Soup

This is easy, and so good.

Tuscan Chicken Soup

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 medium yellow onion (medium dice)
• 5 medium carrots (peeled, washed, and medium dice)
• 4 stalks celery (washed and medium diced)
• 1 zucchini (washed and medium diced)
• 3 cloves fresh garlic (chopped finely)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup heavy cream (optional)
• 3 tbsp extra virgin olive oil
• 28 oz can crushed tomatoes
• 6 cups chicken stock
• Kosher salt-to taste
• Fresh ground black pepper -to taste
• 1 cup very small pasta, I used Ditalini.

Method:

1. In a large pot, heat the olive oil and saute onions, celery, and carrots over medium high heat for 8-10 minutes.
2. Add zucchini and garlic; saute until tender about 4-6 minutes. 
3. Add chicken stock, tomatoes, basil, oregano, chicken. 
4. Simmer soup for 20 minutes. 
5. Add the pasta and simmer for another 10 minutes. 
6. Season with salt and pepper.  

Serve with with grated parmigiano reggiano and rustic bread!

Make 8 servings.  Be prepared to add more broth, when you serve leftovers, the pasta really soaks up the liquid.

adapted from Peanut Blossom.

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Chicken Taco Chili

If you're on Pinterest, it was hard to miss this recipe a couple of weeks ago.  It sounded delish, and I wanted to try it.  I hesitated because of all the sodium.  We're pretty low sodium, here at the Prytz house.  I modified the recipe and it's delicious.  This is my recipe.

Chicken Taco Chili

1 large yellow onion, diced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can vegetable broth
Frozen white corn, enough to fill an empty bean can
16 oz can tomato sauce
28 oz can diced tomatoes
1 packet chicken taco seasoning (much lower in sodium.)
1 t, chili powder
2 boneless skinless chicken breast.

Put all the ingredients in the crockpot.  Don't layer, just dump them in and stir it up, a bit.  Cook on High for 6 hours, or on low for 10 hours.  Before serving remove the chicken breast and shred the meat, using two forks.  Makes 8-10 servings.

We ate from this recipe for several nights.  I served it in shallow bowls, over rice.  It was filling and healthy.

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ROASTED ONION SOUP

This is a great onion soup, especially for the winter, when I don't mind having the oven on.  It's easy and the flavor is outstanding.  Hope you'll give it a try.

Ingredients:

• 2 teaspoons olive oil (preferably extra-virgin olive oil)
• 3 Spanish onions, cut in half lengthwise and thinly sliced
• 1 garlic head, large, cloves separated, peeled and cut in half
• 3 large shallots, cut in half lengthwise and thinly sliced
• 4 cups low-sodium chicken broth
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup brandy
• 1/4 cup fresh Parmesan cheese, grated

Directions:

1. Set oven rack at the lowest level; preheat to 450 degrees. 
2. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes; stirring every 5 minutes, or until the onions are golden. 
3. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. 
4. Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. 
5. Season with salt and pepper.
6. Top with Parmesan cheese when serving.

4 Servings

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Pasta e Fagioli

My husband, Bob, has become "close" to vegetarian for health reasons.  He can still have small amounts of chicken, turkey and fish, but other meats are verboten.  This recipe is completely vegetarian, delicious and very fast and easy to make.

Pasta e Fagioli

3 T. olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 small potato, diced
1 stalk celery, finely diced
1 small carrot, finely diced
2 tomatoes, diced
5 cups vegetable broth
1/4 t. fresh thyme, chopped
1 can small white beans, drained & rinsed
1 can red beans, drained & rinsed
8 oz mini ziti pasta, (roughly 2 cups)
salt & pepper to taste
shaved Parmesan cheese for topping

Heat olive oil in large sauce pan (I use a Dutch oven). Add onion, garlic, potato, celery and carrot. Cook on medium heat for 3-5 minutes. Add tomatoes and cook an additional 3 minutes.
Add broth, beans, pasta, thyme, salt and pepper. Bring to a boil, then reduce heat to med-low and simmer for 10-12 minutes until the pasta and potatoes are cooked.

Ladle into bowls and serve with Parmesan sprinkled on top.

Serves 6 - 8.

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Spring Onion Soup

Bob is feeling under the weather and I thought this soup would help.  It a modification of a traditional French Onion Soup.  I don't eat beef, so I used vegetable broth.  For this soup be both prefer leaving the Gruyère cheese in the 'frig, and just use oven toasted bread.

Spring Onion Soup

·         2 cup(s) green onions, chopped

·         2 tablespoon(s) unsalted butter

·         1 tablespoon(s) olive oil

·         1  (about 1 cup) medium onion, chopped

·         3 can(s) (14 1/2-ounce) vegetable broth

·         1 tablespoon(s) lemon juice

·         1/4 teaspoon(s) salt

·         1/4 teaspoon(s) pepper

·         5 slice(s) French bread, 1/4-inch-thick

     (5 slices of Gruyère cheese, in case you want to use it.)

·         1 clove(s) garlic, peeled and halved/ or use mince garlic in oil.

Directions

1.    Blanch the Green Onions: Fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.

2.    Make the soup: Preheat oven to 450 degrees F. Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden -- about 8 minutes.

3.    Add the broth, bring to a simmer, and cook for 20 minutes. Stir in the lemon juice, salt, pepper, and remaining butter.

4.    Rub bread slices with the garlic, or use about 1 t. of minced garlic per slice, place on a baking sheet, and toast in oven for 4-6 minutes.  (If using the cheese, place on toast after 2 minutes, bake 4 minutes, more.)  Watch carefully so the toast doesn't burn.  Add the green onions to the warm soup, divide equally among bowls, and top with toast. Serve immediately.

I don't know it if the soup helped Bob feel better, but it sure was good.

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Hut Vegetable Soup

When I was growing up in Long Beach, one of my favorite cafés served a wonderful Vegetable soup. They've been in business for 55 years and have added other soups, all made right there, and all delicous, but their Vegetable soup is still my favorite. This is my attempt to make their soup. It's pretty close.

Hut Vegetable Soup



10 small White Rose Potatoes, cut into large slices
4 medium carrots cut into large slices
1 large onion, cut into large cubes



28 oz chicken broth, 2 cans
28 oz diced tomatoes in juice, 2 cans
2 cups green beans, fresh or frozen
2 cups green peas fresh or frozen
1 T. olive oil
1T. butter

Heat oil and butter in Dutch oven; sauté onion until limp, and just starting to brown. Add broth and tomatoes, un-drained. Add remaining ingredients and bring to a boil. Turn down heat, and simmer for 15-20 minutes until the potatoes and carrots are tender. Add salt and pepper to taste.

White Bean Soup

This is one of our favorite soups. Today, my friend Tom told me he lost his copy of my recipe, and I told him to get it from this blog. Low and behold, it wasn't here, until now. Sorry about that. This is both fast and easy to prepare, and delicous and healthy.

White Bean Soup

¼ c. vegetable oil
1 onion, chopped
2 stalks celery, diced
1 heaping T. bottled minced garlic
1 ham slice, diced
24 oz chicken broth
4 cans white beans, drained
Salt and pepper

Heat vegetable oil in large pan or Dutch oven. Sauté onion and celery until soft. Add garlic and ham, stir and simmer until heated thru. Add chicken broth and beans, heat to simmer. Simmer soup for 5 minutes and add salt and pepper to taste. 6 – 8 servings.

Tummy Warming Chili

This is a really easy Chili. You can make it vegetarian with one easy substitution, Vegetable Broth instead of Chicken Broth.

1 can Mexican stewed Tomatoes
1 can fat-free Chicken Broth or Vegetable Broth
1 can fat-free refried beans
1 can Kidney Beans
1 can pinto beans
1 can black beans
1 chopped onion
2 chipotle chilies, seeded and chopped

Directions:

Drain beans. Sauté onion in a small amount of oil, in a Dutch oven; add broth and refried beans. Stir until refried beans are liquid. Add remaining ingredients, cook for ½ hour.

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Chicken Noodle Soup

This is a great way to use left over chicken.

· 2 Tablespoons Olive Oil
· 1 cup pearl onions, about 16, ends cut off, outer skin removed. Cut large onions in half
· 32 oz Chicken Broth, fat free
· 1 14.5 oz can diced tomatoes, drained and rinsed
· 2 cups mix vegetables; I used corn, green beans and carrots
· 1 cup cooked chicken, diced
· 2 cups wide egg noodles

1. Heat oil in Dutch oven; add onions and sauté until slightly brown and tender.
2. Add broth to pot
3. Stir in tomatoes, veggies and chicken.
4. Simmer to blend flavors for 15 minutes
5. Increase heat to easy boil, add noodles and cook for 8-10 minutes.

I like to serve this soup with cornbread.

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Vegetable Soup

Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion , chopped
2 carrots, sliced ¼ inch
1 handful green beans trimmed and halved
8 button mushrooms, sliced
4 cups
chicken stock

3 cups water
6 red potatoes, cut into eights
salt and pepper

Directions
Heat butter and oil on medium high in a soup pot.
Saute onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes.
Add chicken stock and water, potatoes, and season with salt & pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes).
Season to taste and serve.

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Toasted Corn Soup

Toasted Corn Soup

1/2 medium onion, finely diced


1 large carrot, finely diced


1 to 2 ribs celery, finely diced


1 tablespoon Sunflower oil


2 cups frozen white corn, thawed


3 cups chicken broth

Heat the oil in a medium-size heavy saucepan (preferably nonstick) on high heat. Add the onion and carrot and cook until the onion starts to soften. Stir in the diced celery ribs and corn. Let the mixture cook on high until the pieces start to brown, then stir and continue to brown the vegetables, stirring only when the bottom pieces start to turn color (this should take about 10-12 minutes).
Stir in the chicken broth and heat just until boiling. Serves 3-4.

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