Week 2: Soup…Glorious Soup Recipes- Hearty Minestrone & Carrot Soup

HEARTY MINESTRONE

2-3 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, chopped

1 celery stalk, chopped

1 tablespoon basil

½ teaspoon each rosemary, oregano, thyme

½ cup quick cook barley

2 carrots, peeled and chopped

2 medium or 1 large potato, peeled and cubed

8 cups chicken or vegetable broth

1 (15.5 ounce) can cannellini beans

1 cup small pasta

¼ cup tomato paste

Grated Parmesan cheese for garnish

Heat oil over medium heat and sauté onion, garlic, carrots, potato, and celery. Add seasonings and stir. Add broth, barley, beans, and tomato paste and cook for 20 minutes. Bring soup to boil, add pasta, and cook until done, about 7 minutes. Remove 1 cup of soup and puree in blender. Return pureed soup to main soup pot. Garnish with high quality Parmesan cheese to serve.

MY FAVORITE CARROT SOUP

The original recipe for this soup was called “Cream of Anything Soup”. I tried it first with carrots and it was such a hit that I never even tried it with other vegetables!

1 ½ pounds carrots, trimmed, scraped, and cut into ¼ inch rounds (4 cups)

¼ pound potatoes, peeled and cut into ¼ inch rounds (1/3 cup)

1 medium onion, peeled, cut in half, and sliced crosswise(1 cup)

2 tablespoons olive oil

4 cups chicken or vegetable broth

1 cup water

1-2 bay leaves

Salt and pepper to taste

Pinch cayenne pepper

1/3 teaspoon ground nutmeg

1 cup evaporated skim milk

Prepare all veggies and set aside. Heat oil in large pan over medium heat. Add onion, cover and cook at medium to soften onion, about 3 minutes. Add carrots, potatoes, broth, water, bay leaves, salt and pepper, Bring to boil, stir, then reduce heat and simmer for 20 minutes or until all vegetables are fork-tender. Discard bay leaf. Using immersion blender, puree soup in the pot. Use care to keep the blender flat against the bottom of the pot to prevent splashing. If using a traditional blender, blend in batches, adding ½ liquids and ½ solids with each batch. Once soup is pureed, add nutmeg and cayenne. Adjust seasonings then stir in evaporated milk. Serve hot or cold.

Next week: Roasted Butternut Squash & Roasted Tomato Soup

Original Recipe Article With More Delicious Soup Recipes: http://askinyourface.com/2011/01/03/were-all-about-soup…glorious-soup-a-weekly-soup-recipe-for-you-and-your-family/

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