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I love soups of all kinds and they are so easy to make! Sauté any veggies you have in your fridge, add some spices, boxed broth and simmer away for 15 minutes. Healthy. Delicious. And a great way to use up leftovers in your fridge.
This is my super easy minestrone. Sauté a cup each of chopped onions, zucchini, carrots, green beans and celery until crisp but tender. Add in a box of chicken broth, a cup of crushed tomatoes, salt, pepper, crushed red pepper flakes, herbs de provence, oregano and fresh parsley. Stir in a can of drained white beans. Simmer for 15 minutes. Serve with a small shaped pasta and grated parmesan. Make a batch on Sunday and eat it for lunch all week long. Tons of veggies and protein from the beans…just yummy!
With flu season looming….here is my easy and healthy chicken soup packed with vitamins to get you back on your feet quick. And the best part is, it’s ready in no time at all.
Saute chopped onions, carrots, celery, parsnips and zucchini (or any veggies you have on hand or like) in a large pot with a little olive oil, salt and pepper until they are slightly browned. In the mean time, shred up left over chicken or a store bought rotisseriee chicken (remove the skin). Add boxed chicken stock, herbs de provence and chopped parsley to the pot. Cover and boil for 10 minutes. Serve over cooked egg noodles or left over pasta. Enjoy!
I love to take comforting foods and switch them up a bit and make them more interesting. This is my version of Tomato Soup with Grilled Cheese.
This recipe makes enough for two people with some soup left over. The leftovers make a delicious lunch the next day!
For the Soup…
Slice 2 pieces of applewood smoked bacon into chunks. Saute in a dry pan until the bacon is crispy and brown. Use a slotted spoon to remove the bacon and place on a plate with a paper towel to drain. Set aside. Saute 3 sliced shallots in the bacon grease until tender. Add 3/4 cup of white wine, salt and pepper. Bring to a boil and let the alcohol burn off – about 5 minutes. Add 1 large can of whole San Marzano tomatos, a handful of torn basil, 1 teaspoon cumin, 1 tablespoon sweet paprika, salt, pepper, a few dashes of chipolte hot sauce (or you can use regular hot sauce), tablespoon sugar. Let boil for about 15 minutes. Use an immersion hand blender (like this one) and puree the soup until it’s smooth. Stir in about 1/3 cup of cream. Reduce to simmer until you are ready to use.
For the Grilled Cheese…
The key to making a grilled cheese great, is having quality bread and good cheese. My sandwiches always start with Balthazar bread. Slice whole grain bread into about 1/2 inch thick slices. Place a thin layer of Dijon mustard on one side of the bread. Top with shredded sharp cheddar cheese, then thinly sliced tomato and watercress. Next place shredded Gruyere cheese on the sandwich and top with the other slice of bread. In a pan heat up a little bit of butter. Place sandwiches in the melted butter. While they are browning on one side, smear some butter on the side of the bread that is not in the skillet — This way when you flip the sandwiches you don’t need to put more butter in the pan. Flip sandwiches and cook until golden brown on the other side.
Slice sandwiches in half. Serve with tomato soup topped with the reserved crumbled bacon and torn fresh basil. Enjoy!