Bean and Pasta Soup

 

My husband and I were both sick, so we weren't going anywhere.  Instead of the grocery,  I headed to the pantry.  So this is what I grabbed and it turned our really well!  And the best part was it was simple and easy!

1 can northern beans
1 can white beans
1 32 ounce Swanson broth
1 can fire roasted tomatoes
1 cup rotini pasta ( I used this because I had nothing smaller)
Garnish with fresh parmesan

That was it!  No additional spices.  I was very surprised that it was flavorful.  I attribute that to the fire roasted tomatoes.

DIRECTIONS:

Add all the ingredient to a boil except pasta , then add pasta and simmer for 10 minute.

Big Ed's Cajun Soup

I knew I would like this recipe just by looking at the ingredients.  It was simple to make and tasty.  The only problem I had was that the rice absorbed the broth of this soup.  So MY TIP:  make the rice separate from the soup and add right before serving.


1 Tablespoon butter
1/2 cup chopped green pepper
1/4 cup sliced green onion
1 clove garlic
3 cups V 8 juice
1 8 ounce bottle of clam juice
1/2 cup water
1/4 teaspoon dried basil
1/4 teaspoon red pepper flake
1 bay leaves
1/2 teaspoon salt
1/2 cup long grain rice (uncooked)
3/4 pound shrimp
hot sauce to taste

1. Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce
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Toscana Soup

I'm not a fan of chain restaurants, but I do like Olive Garden for their Zuppa Toscana. If you like their sausage soup you will like this recipe. This is easy to make because there are so few ingredients. So if you are looking for a quick winter meal this is it, just add some crusty bread!

Ingredients:
1 large onion, chopped
2 russet potatoes, slice very thin (the skin can be left on if you prefer)
4 cups of chopped bite size kale
1 pound mild Italian Sausage
4 minced cloves of garlic
1 cup heavy cream
6 cups of chicken broth

Prep the vegetables. In a pan cook the sausage until it is no longer pink. Add the garlic and onions and cook for 1 minute. Add the broth and potatoes and cook until soft. Add the kale and heavy cream and cook for 10 more minutes until the kale is soft. Season with salt and freshly ground pepper to taste.

MY TIP: If you prefer a more spicy soup you can use hot sausage instead of mild.

Tortellini and Spinach Soup

Move over Rachel Ray--this soup can be thrown together in 20 minutes! Although it has store bought ingredients, it has a home-style flavor. This served with crusty bread was a quick and hearty meal after a long day skiing!


Ingredients:
1 Tablespoon olive oil
3 cloves of garlic, chopped
1/2 cup dry wine
1 quart chicken broth
1 9 ounce package of fresh tortellini stuffed with chicken and prosciutto
1 bunch baby spinach
freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 sprigs fresh oregano or basil-(optional)

Heat the oil in a large saucepan over medium heat. Reduce the heat and add the garlic and cook until golden (1-2 minutes). Pour in wine, heat to a boil. Cook until the wine is slightly syrupy, about 6 minutes. Stir in the chicken broth, heat until boil. Add the tortellini, cook for 8 minutes. Add the baby spinach and cook for 2 more minutes. Sprinkle cheese and garnish with fresh oregano or basil.

MY TIP: Make sure you carefully cook the garlic for 1-2 minutes on low heat until golden, if it turns brown it will taste bitter.