It's soup time......

[Little Star]

This is my favorite Pasta e Fagoli recipe.

Servings: 4

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Ingredients:
2 tablespoons extra virgin olive oil, plus more for serving
4 ounces pancetta, diced
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2 cloves garlic, minced
1/2 cup white wine
6 cups low sodium chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14.5 ounce) cans cannelloni beans or chickpeas (or combination), rinsed and drained
1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
1 cup diced or chopped canned tomatoes, with their juices
2 bay leaves
1 tablespoon minced fresh rosemary
3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving


Instructions:
Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils you used.
Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
Stir the reserved puréed bean mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.


https://www.onceuponachef.com/recipes/pasta-fagioli.html?fbclid=IwAR3e8n7sBi1aQo0JcBsZBBv8DMApqId58__KdfjNVulnNqq4j-ruitkTIRw

Anyone else have a favorite soup recipe?

[Siwsan]

1. I made a wonderful cream of potato soup, this week

Nothing fancy and I didn't use a recipe. I used whole milk, onion, butter, firm Michigan round white potato, a good smoked sausage and fresh dill, instead of parsley or chives.

[Little Star]

2. Yum! You had me at fresh dill!!!

[Siwsan]

3. I always keep fresh Parsley, Sage, Rosemary and Thyme, in my kitchen window area

, along with Basil and, this year, Dill and Fennel. I might start some Marjoram, too. I LOVE cooking with fresh herbs. I make a herb and garlic stuffed chicken that is beyond mouth watering delicious. (I grow my own garlic, too.)

[Arkansas Granny]

4. When cooler weather moves in I start craving soups.

Last week I made a vat of vegetable beef soup. I shared some with friends and froze the rest. I went down the veggie aisle and anything that looked good wound up in the basket. It really hit the spot. Next time I'll do chicken noodle.

[Little Star]

8. Sounds good.

[Ohiogal]

5. I love Italian wedding soup

There are a million different versions of it. I like to make mine with chicken broth, shredded chicken, mini meatballs, pastine, and LOTS of cooked greens!!! Topped with grated Parmesan! Warms you right up!

[Little Star]

7. Me too! I like this recipe.......

Italian Wedding Soup

Meatballs:
1/2 lb. ground chuck
1/4 cup Italian panko bread crumbs
2 Tbsp. parmesan cheese
1 Tbsp. chopped fresh parsley
1 garlic clove minced
2 Tbsp. milk
1 egg beaten
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/2 tsp. Italian seasoning

Soup:
2 Tbsp. olive oil
1 cup yellow onion finely chopped
1 cup carrots finely chopped
1 cup celery finely chopped
3 garlic cloves minced
7 cups chicken stock
1/4 cup fresh dill chopped
1 tsp. oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup acini di pepe
2 cups fresh spinach leaves, rinsed, stems removed and julienned
1/4 cup parmesan cheese

Instructions

In a medium bowl, combine all meatball ingredients and mix thoroughly.
Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
Add spinach and parmesan and cook for an additional 2 minutes.
Serve immediately.

[dem in texas]

6. make a big batch and freeze some

I always make extra and freeze enough for 1 or 2 meals and to give to next door neighbors. The ones I make the most are split pea, baked potato chowder, minestrone and chili.

The slow cooker I have right now doesn't get real hot, that is fine for me because I mostly use it to cook dry beans, and I can let them cook overnight.

The recipe that everyone likes best is split pea. My recipe has evolved over time and will probably keep changing - but here it is.

Part 1 - for slow cooker:
One pound bag split peas, rinsed a few minutes in hot water
3 stalks celery. chopped
2 medium carrots, sliced
1 yellow onion. chopped
some ham hock
optional -raw chicken wing or back(freeze part when you are making another chicken dish)

Part 2 - to finish in soup pot
1 large potato, diced and cooked in water before adding to soup mixture
6 to 8 strips bacon, fried crisp and crumbled
4 or 5 cups chicken broth
3 cups milk
Water as needed

Seasonings - salt and pepper to taste, a few shakes tabasco sauce. If carrots are too sweet, a few tablespoons balsamic vinegar.

Put #1 group ingredients in slow cooker pot, cover with water, about one inch above peas, cook until peas are cooked.

When peas are cooked, take out ham hock/chicken parts. Pour other ingredients into large pot or skillet. Remove meat from ham and chicken bones, chop and add to peas. Add #2 group ingredients, mixing well. Cook on medium low and use potato masher to mash cooked vegetables to get a smooth soups with some tasty lumps. If thick, add more liquid; milk, stock or water. Let simmer five minutes or so. Taste, then add seasonings and let simmer on low for five or ten minutes.

Will yield about a half gallon of soup (8 cups). If you store in Fridge, it will thicken and when you reheat, will need to add some liquid. Freezes really well.

[Little Star]

9. Yum!

[Freddie]

10. Smoked Sausage Corn Chowder

Sauté 3 slices bacon til crisp, set aside
Sauté in bacon fat:
1 cup sliced celery
1/2 cup diced onion
1/2 to 1 lb. sliced smoked sausage or kielbasa (I usually use Oscar Mayer Smokie Links)
After veggies are soft and meat is browned, add
2 medium potatoes, peeled and diced
1 cup water
Heat to boiling, then reduce to low and cook 10 min. Then add:
1 can corn, drained (or 2 cups frozen or fresh corn)
1 can creamed corn
1 can (12 oz) evaporated milk
Crumbled bacon
Simmer about 1/2 hour or more (until potatoes are soft), serve
This is a little labor-intensive but worth it!

[PoindexterOglethorpe]

11. Remind me again where you live, so I can

come over and help myself to this soup!

[PoindexterOglethorpe]

12. Here's one of my favorite soups.

The need to skim the chicken scum makes it a bit labor intensive, but it is well worth it. Well, actually the whole thing is a bit labor intensive, but the very best thing is that this freezes extremely well. Make a double or triple portion in November and if you live alone, you'll be eating this at least through February. That's assuming you eat other stuff along the way.

I call it Chicken of Muchness

2 chicken leg quarters
3 or 4 carrots (I love carrots and sometimes have even more)
2 cans of diced or crushed tomatoes (stewed tomatoes or diced potatoes are equally fine. So are fire roasted tomatoes.)
1 medium onion. Or a large one if you like onion, as I do.
1 small green pepper
3 or 4 cups of chicken broth
3 bay leaves
3 cinnammon sticks
½ to ¾ tsp each of celery salt, marjoram, thyme, basil, and tarragon
olive oil
2 Tablespoons butter
2 Tablespoons flour

Bring the chicken to a boil with just enough water to cover. Turn heat down to simmer and skim off scum and fat that comes to the surface. This will take ten to fifteen minutes.

Once skimming is done, put the bay leaves, peeled carrots, and cinnamon sticks in pot with chicken, cover and let simmer for an hour.

Remove carrots and chicken. Let them cool while you sauté the sliced onion and green pepper in a little olive oil. You want them to get a little brown. Put in soup pot. Add the tomatoes.

Make a roux with the butter and flour in that same pan, then add a cup or two of broth. Stir and let it thicken over the heat until it seems thick enough. Pour into pot.

Cut up the carrots, strip the chicken from the bones and return to soup pot. Now add the other seasonings. You will probably need to add more chicken broth to have the right amount of liquid.

Cover and simmer for an hour or so.

Make rice, which takes about 20 minutes, when you’re ready to eat. Put rice in a bowl, then add the chicken of muchness. Ground pepper and some salt and enjoy!

[blaze]

13. Spicy Mulligatawny!

Found this in Cooking Light years ago and still love it.

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper

2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/3 cup mango chutney (I double this amount... at least. And use a spicy version)
1/4 cup tomato paste Chopped fresh parsley (optional)


Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

https://www.myrecipes.com/recipe/spicy-mulligatawny

[Hortensis]

14. Similar to others that are also wonderfully comforting, caldo verde.

A Portuguese sausage, kale and potato soup. Very quick and easy. Ideally a nice spicy smoked Portuguese sausage, like linguica, will be available, but any good spicy smoked sausage works.

Lots of recipes out there with little difference. I like few but good quality ingredients. If I don't have homemade chicken broth I use chicken or vegetable Better Than Bouillon, and I don't puree the potato, maybe just mash a little into the broth and leave the rest in chunks. Easy!

Here's one recipe.

https://leitesculinaria.com/7580/recipes-portuguese-kale-soup-caldo-verde.html

[Kali]

15. oohhh that word caldo set me thinking

I am planning some kind of chicken soup tonight but maybe a riff on caldo de queso since I have some Mexican cheese and a couple of poblano chiles in the fridge.

[Hortensis]

16. Yum! I LOVE Mexican chicken vegetable soup

with barely melting balls of cheese dropped in spicy broth. Love poblanos also.

Reminds me that we still have avocados available in the market. Chunks of avocado also added at serving lets me pump the heat up more, but so good anyway.