Italian Pasta & Bean Soup

I originally found this recipe in a "Cooking Light" recipe book and made a few changes.  It is chuck full of veggies and beans that are good for you and it has a wonderful flavor!  You can use whatever pasta you want - I had farfalle on hand so I used that.  It doesn't have a lot of pasta in it so you could add a little more if you want or leave it out all together.  The star of this soup is the mixture of spices with the beans & veggies.  It has become one of our favorite soups.  Just don't tell anyone it is good for them.  Enjoy!

Italian Pasta & Bean Soup

          2 tsp olive oil                                              1-14-oz can chicken broth
          1 c finely chopped or shredded carrot        1-14.5-oz can Italian-style diced tomatoes
          ½ c finely chopped onion                            ½ c uncooked penne pasta
          1 garlic clove, minced                                 1-15-oz can cannelloni or other white
          ½ tsp dried oregano                                                bean, rinsed and drained
          ¼ tsp salt                                                    2 c fresh spinach
          ¼ tsp freshly ground black pepper             ¼ c grated fresh Parmesan cheese

Heat oil in medium saucepan over medium-high heat.  Add carrot, onion and garlic.  Sauté 5 minutes.  Add oregano, salt, pepper, broth and tomatoes; bring to boil.  Cover and reduce heat.  Simmer 10 minutes.

 
Increase heat to medium-high.  Add pasta and beans; cook 12 minutes or until pasta is almost done, stirring occasionally.  Stir in spinach and cook until pasta is done and spinach is wilted, about 2 more minutes.  Sprinkle each serving with cheese.  Serves 4.  Can double recipe.

Classic Turkey Soup

Don't throw out your turkey carcass!  Homemade turkey soup is so good (and healthy!)  This is a classic recipe and you can make changes for your preferences.  Throw in different vegetables if you want, choose which starch you like best.  The spices blend wonderfully and you'll never get a taste like this out of a can!  Also, this soup is cost effective and makes a lot!  Enjoy!

Classic Turkey Soup

            1 turkey carcass                                          1 tsp dried parsley

            4 qts water (16 cups)                                   1 tsp dried basil

            3 fresh sage leaves                                     1 bay leaf

            6 large carrots, sliced                                  ¼ tsp black pepper

            3 stalks celery, sliced                                   ¼ tsp paprika

            1 onion, diced                                              1/2  tsp poultry seasoning

            1 Tbsp Worcestershire sauce                      2 c frozen petite peas         

            1-1/2 tsp salt                                                choice of 1 c rice, barley, potatoes, orzo, 

            ¼ tsp dried thyme                                              quinoa, noodles, or dumplings

Place turkey carcass into large pot & pour in water.  Add sage leaves.  Bring to a boil, reduce heat to a simmer, cover & cook for about 1 hour.  (Use foil to cover if lid won't fit.)  Remove carcass & chop any remaining turkey meat.

Strain broth through a strainer into a large bowl.  Put strained broth back in pot.  Add chopped turkey to broth.  Stir in rest of ingredients except peas, noodles or dumplings.  (Rice, barley, potatoes, orzo or quinoa are added at this point.)  Simmer until vegetables are crisp tender – about 20-30 more minutes.  Add peas and noodles or dumplings (if using).  Cover & cook 10 – 15 minutes until peas are hot and noodles or dumplings are cooked.  Remove bay leaf.  Add salt & pepper to taste & serve.

Pumpkin Leek Soup

Fall time always makes me think of soups, and I'm sharing my number one favorite!  It probably isn't one I would have tried on my own, even though it sounded interesting.  I first tried it when my sister made it for a family craft night a few years ago and I fell in love!  She got it from a small restaurant in Salt Lake and it is now a favorite of my family (other than my husband who can't eat dairy - he is really missing out!)  It is quite easy to make.  Serve with a crisp salad and crusty bread for a delicious meal.  Enjoy!

Pumpkin Leek Soup

              4 Tbsp butter                                                       ¼ tsp white pepper

            2 lg leeks, white part only, cleaned                      2 c pumpkin purée

               and thinly sliced                                                4 c chicken broth

            2 tsp dried thyme                                                 2 Tbsp brown sugar

            ½ tsp nutmeg                                                       1-1/2 c half-and-half

            1 tsp salt

           

            Garnish: 

            dollops of sour cream                                   grated Monterey Jack or white Cheddar

            chopped fresh chive                                        cheese

In large saucepan, heat butter and sauté leeks for 8-10 minutes on low heat, stirring often.  Leeks should be soft and lightly golden.  Add thyme, nutmeg, salt, white pepper, pumpkin, chicken broth and brown sugar.  Stir, cover and simmer for 15 minutes.  Taste for seasoning.  Add half-and-half and simmer another 10 minutes.  Serve with sour cream, fresh chopped chives and/or grated cheese on top.  Serves 6-8.