Rustic Tuscan Bean Soup Recipe

Ingredients:

• 1 (400 g) can cannellini beans (drained)
• 1 (400 g) can chopped tomatoes
• 2 celery ribs, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 2 garlic cloves, chopped
• 2 cabbage leaves, chopped
• 50 g kale, chopped
• 1 teaspoon thyme leaves
• 4 sage leaves, chopped
• 1 tablespoon olive oil
• 300 ml water
• 2 teaspoons vegetarian bouillon powder

Directions:

1. Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
2. Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
3. Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
4. Add the Beans towards the end and just heat them through in the soup.

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Bistro Onion Soup

Ingredients

• 4 large onions (about 2 pounds), sliced
• 1/4 cup butter or margerine, melted 
• 2 tablespoons all-purpose flour
• 5 1/4 cup water
• 1/2 cup dry white wine 
• 4 chicken bouillon cubes
• 4 beef bouillon cubes
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage
• 1/4 teaspoon pepper
• 8 (1/2") diagonally sliced French bread slices, toasted
• 8 slices Gruyere cheese

Preparation

Sauté onions in butter in a Dutch oven over medium heat 15 minutes or until golden, stirring often. Stir in flour; cook one minute. Add water and next 8 ingredients. Bring to a boil; reduce heat and simmer, partially covered 30 minutes. Discard bay leaves.

Ladle soup into 4 individual oven-proof soup bowls. Place on a baking sheet. Add 2 bread slices to each bowl and cover with 2 slices cheese. Broil 5 1/2 inches from heat 2 minutes or until cheese is bubbly. Serve immediately.

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Chicken-Tortellini Soup

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and cubed 
• 1 (9-oz.) pkg. cheese tortelini, uncooked
• 1 (46-oz.) can chicken broth
• 1 cup carrots, peeled and chopped 
• 1/2 cup onion, chopped
• 1/2 cup celery, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf

Preparation

Combine all ingredients in a stockpot; bring to a boil over medium heat. Reduce heat, cover and simmer until tortellini is tender. Discard bay leaf.

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Reuben Soup

Ingredients

• 1 large onion, chopped
• 4 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 cup butter
• 2 cloves garlic, minced
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon caraway seeds
• 1/2 cup all-purpose flour
• 4 cups beef stock
• 1 quart half-and-half
• 1 pound cooked corned beef, chopped
• 1 cup sauerkraut
• 1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
• freshly ground black pepper to taste
• 2 1/2 cups shredded Swiss cheese, divided
• 1 (6 ounce) package rye croutons

Directions:

1. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
2. Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
3. Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

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Baked Potato-Cheddar Soup

Ingredients

• 2 10-3/4 oz. cans cream of potato soup
• 2 15-oz. cans sliced potatoes, drained
• 1 pint whipping cream
• 1 cup milk $
• 1 cup shredded Cheddar cheese 

Preparation
Pour soups, potatoes, whipping cream and milk into an ungreased 2-quart casserole dish; mix well. Cover and bake at 400 degrees for 45 minutes to one hour. Ladle into serving bowls; sprinkle with cheese.

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Italian Sausage & Vegetable Soup

Ingredients

• 1/2 pound Italian ground pork sausage 
• 1 onion, finely chopped
• 1 clove garlic, minced
• 3 14-oz. cans chicken broth
• 1/2 cup white wine or chicken broth 
• 1 28-oz. can crushed tomatoes in tomato purée
• 2 zucchini, quartered lengthwise and sliced
• 2 carrots, peeled and diced 
• 3 stalks celery, diced
• 1 green pepper, diced 
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup orzo pasta, uncooked
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Brown sausage in a Dutch oven over medium heat. Drain, leaving a small amount of drippings in pan. Add onion and garlic; cook just until tender. Add broth, wine or broth, vegetables and herbs; bring to a boil. Add uncooked pasta; reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. Add salt and pepper to taste. Makes 6 to 8 servings.

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Unstuffed Green Pepper Soup

Ingredients

• 2 pounds ground beef 
• 2 10 3/4 oz. cans tomato soup
• 1 28-oz. can petite diced tomatoes
• 1 4-oz. can mushroom pieces, drained
• 2 cups green peppers, diced 
• 1 cup onion, diced
• 1/4 cup brown sugar, packed 

Preparation

In a stockpot over medium heat, brown ground beef; drain. Stir in soup, vegetables and brown sugar. Add desired amount of beef broth. Simmer, covered, until peppers and onion are tender, about 30 minutes.

Stir in rice about 5 minutes before serving.

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Tomato-Tortellini Soup

Ingredients

• 1 tablespoon margarine 
• 3 cloves garlic, minced
• 3 10 1/2 oz. cans chicken broth
• 1 8-oz. pkg. cheese tortellini 
• 1/4 cup grated Parmesan cheese 
• salt and pepper to taste
• 2/3 cup frozen chopped spinach, thawed and drained
• 1 14 1/2 oz. can Italian stewed tomatoes
• 1/2 cup tomato sauce

Preparation
Melt margarine in a saucepan over medium heat; add garlic. Saute for 2 minutes; stir in broth and tortellini. Bring to a boil; reduce heat.
Mix in Parmesan cheese, salt and pepper; simmer until tortellini is tender.
Stir in spinach, tomatoes and tomato sauce; simmer for 5 minutes.

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