Archives for posts with tag: soup

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I recently came across a new cookbook called Food Swings by Jessica Seinfeld. I found some great recipes in her new book and since I love making soups I decided to try this recipe first. I added some vegetable fusilli pasta to make it more of a meal.

INGREDIENTS

3 tbsp extra virgin olive oil

1 medium vidalia sweet onion diced

1 1/2 tsp sea salt

2 large garlic gloves minced

5- 6 cups water

2 – 3 celery ribs cut 1/2″ thick

2 medium size carrots cut into 14/ inch sticks

2 medium zucchini not peeled cut into 1/2″ pieces

1 cup green beans cut into 1″ pieces

2 cups shredded green or white cabbage

1/4 tsp ground black pepper

1 19 ounce can red kidney beans rinsed and drained

1/4 cup of flat leaf Italian parsley

1/2 cup fresh grated parmesan cheese

1 box fusilli pasta

DIRECTIONS

In a medium pot boil salted water and then add a box of dried fusilli pasta. Cook for 10 minutes or until pasta is soft. Drain and set aside. In a separate large pot heat olive oil and saute chopped vidalia sweet onions and 1/2 tsp sea salt. Once onions are fragrant add minced garlic, celery and carrots. Cook for another 4 minutes. Add in zucchini, green beans, cabbage and 5 cups of water. Season with remaining sea salt and ground black pepper. Bring soup to a boil and reduce to medium temperature. Cook for 25 minutes or until vegetables are soft. Combine kidney beans and parsley to the soup and cook for another 10 minutes. Add in pasta and serve with grated parmesan cheese into each bowl. Enjoy!

 

 

 

 

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This is one of my go to soups that you can make with little effort. It’s a Rose Reisman recipe from her Light Pasta cookbook. I love this recipe because you have every food group in one soup. I used an organic chicken stock by Imagine and squash instead of sweet potato. Sprinkle parmesan cheese with parsley for extra flavour.

INGREDIENTS
2 tsp vegetable oil
1 tsp crushed garlic
3/4 cup chopped onion
3/4 cup finely chopped carrots
1 cup sliced mushrooms
1 cup diced sweet potatoes or squash
5 cups chicken stock
1 cup canned red kidney beans or chick peas, drained
6 oz skinless, boneless, chicken breast, diced
1 cup chopped broccoli
1/3 cup small shell pasta
1/4 cup parsley

DIRECTIONS
In a pot heat oil, sauté garlic, onions and carrots until tender. About 7 minutes. Add mushrooms and sauté for 4 minutes.
Add sweet potatoes, chicken stock and beans. Cover and simmer on low heat for 12 minutes.
Add chicken, broccoli and pasta. Simmer for 7 minutes or until pasta and chicken are cooked. Sprinkle with parsley. Enjoy!

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