I absolutely love pasta fagioli soup. My family does too and after the blizzard that we all went through a few days ago, it was the number one request for dinner. This soup is super yummy and comes together for a hearty, healthy and filling family meal in around 30 minutes. There is nothing like warming up to a bowl of delicious homemade soup after shoveling heavy wet fallen snow. I think you will enjoy this one too. Serve it up with a nice crusty baguette. I promise, you might find yourself licking the bowl after!
I have a deep love for Indian food. When we go out to eat it is almost always one of my favorite places to go. Last night, I was craving Indian food, but I was so wiped out from a most exhausting week that I was too tired to make the trip. So I decided to whip up my own version of a curry infused soup. My recipe did not disappoint. It was a bit spicy, savory, and delicious. My son even asked for seconds!
I love Indian food. I love the sauces and the complexity and depth of the spices that are used in Indian cooking. I especially have weak spot for curry. Earlier in the week, it was rainy, damp and cold. It was the perfect night for soup. I was craving my Mulligatawny Soup.
All of a sudden Old Man Winter seems to have arrived on our doorstep. It is cold, chilly, damp and windy. Only the oak trees are left with their leaves. They are stubborn, waiting until the snow to fall until they part with their leaves. As the final warmer days of fall fleet away, I find myself making more soups and hearty meals. The secret to my Minestrone soup is adding tortellini. All the food groups are covered with this soup and usually the tortellini are the first things gobbled up by my little ones.
4 cups chicken stock
1 28 oz. can diced tomatoes
1 can white Cannellini beans
1 cup dried cheese tortellini
1 tbsp. dried basil
1 tbsp. dried parsley
2 medium zucchini cut into bite size pieces
1 cup diced carrots
2 stalk celery-cut into bite size pieces
1 medium diced onion
3 cloves garlic
1 tsp. salt
1 tsp. black pepper
1/4 Parmesan cheese-the type in the can.
2 tbsp. olive oil
1/2 cup green beans
In a large soup pot, over medium heat, saute the garlic, onions, celery, carrots, basil and parsley in the olive oil. Stir occasionally until the onions are translucent.
Add the chicken stock, tomatoes, salt, black pepper, zucchini and simmer over low heat for 30 minutes.
Next add the beans, tortellini, green beans, Parmesan cheese and simmer for 20 more minutes on low.
Ladle into bowls while piping hot and serve with crusty french bread.
Photo Credit: Tilly’s Nest
I love baked potatoes. One of my favorite dinners is having a baked potato party. Everyone starts with a blank canvas, their potato, and goes down the assembly line and adds as many or as few toppings as they desire. This is a complete win win situation for all family members, finally a meal we can all agree upon! This got me thinking, I bet I could create an equally yummy soup and sneak some wholesome veggies into my kids’ growing little bodies. Of course, I added bacon. That to me, is this soup’s secret weapon. One taste and I think you too will be hooked. Plus, I love not having to bake potatoes in the oven on hot summer days while still feeding my craving.
I love the flavors of Mexican cooking. I fell in love with so many flavors of this country when I lived in Los Angeles and learned to cook. I especially loved going into the supermarkets there and trying out all the chilies, tomatillos, and other ethnic spices for cooking. Sometimes, my taste buds yearn for those flavors. Unfortunately, living on Cape Cod, those truly authentic flavors and ingredients are just unavailable. Today I’m sharing my Mexican Tomato Soup.
The holiday season is upon us. Days seem so sort with so much to get accomplished. Today, I thought that I would share one of my husband’s favorites. It is easy and very comforting. Serve it up with crusty french bread and a side salad. This one is a keeper.