Tag Archives: soup

Pappa al Pomodoro (Tomato and Bread Soup)

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This Tuscan soup is more like a hearty stew than a soup, and it may not look great but it’s so incredibly flavorful and delicious. It only requires a few ingredients and can be made very quickly. In Italy, it’s made year-round with a few modifications; in the summer months when plum tomatoes are aplenty and ripe, they make it with fresh tomatoes. When the tomatoes are not in season, they make it with canned plum tomatoes. If you make it with the canned tomatoes, make sure to buy Italian-made because they will have nothing added (no salt, no preservatives—just tomatoes). And I have never tasted better tomatoes than fresh Italian tomatoes. They are exquisite. I watched about five Italian YouTube videos to see how differently each chef makes this dish, and I made mine based on theirs. There are a few ingredients that you don’t change: lots and lots of fresh basil, vegetable broth, stale crusty bread (I used a white Artisan-style bread), and of course the tomatoes.

INGREDIENTS

1 28-oz can Italian-made (I used Cento) crushed tomatoes (you could use whole)
1 beefsteak tomato (skinned), chopped (I added this because I wanted more chunky tomato)
1 32-oz carton organic vegetable broth (or, you could make your own)
About a half a loaf of stale Artisan-style hard bread, cut into ~2-inch chunks
About 2 cups of fresh basil — I used fresh from my garden
2 stalks of celery, finely chopped
1 large yellow onion, finely chopped (you could use leek bulb, instead)
3 carrots, chopped finely
4 garlic cloves, whole but smashed (you’ll remove them once the soup is cooked)
EVOO (high quality)
Salt and pepper, to taste

METHOD

Generously swirl olive oil into soup pot and heat on medium. Add the garlic and stir around for a few minutes in the olive oil. Next, add the carrot, celery, and onion. Stir to mix and let cook for a few minutes until the onion is translucent, but not brown. Add the canned (and/or fresh chopped) tomatoes, stir well to mix. Tear about a third of the basil into the mixture (never cut or use scissors—always tear it). Mix and let this mixture simmer for about 5 minutes. Add about half of the carton of vegetable broth, stir. Add the bread, mix well and simmer on low. Add some more torn basil leaves, and the rest of the vegetable broth. Add salt and pepper according to your taste. Simmer and let the bread become really soft and mushy. Remove the garlic cloves. Serve in individual soup bowls, garnish with fresh basil, and (optional) drizzle a little olive oil over top.

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Curry Vegetable Soup

I know it seems as though I have been making a lot of tomato-based vegetable soups lately. Well, I have. I try varying the ingredients each time, though, and in this recipe I added both curry and turmeric. I started out with less, and at the end I added even more. These two spices give the soup a great flavor.

INGREDIENTS:

Extra-virgin olive oil
1 large yellow cooking onion, chopped
6 stalks celery with leaves, diced
2 large carrots. diced
1 tomato, chopped
6 cloves fresh garlic
1/2 c dried peas, washed and rinsed
1 c dried lentils, washed and rinsed
4 large green zucchinis, julienned
a large handful of fresh arugula, whole
a handful of fresh basil and parsley, finely chopped
2 tbsp curry
1 tbsp turmeric
2 32-oz cartons of organic vegetable broth
2 1/2 c Pace Picante mild salsa
1/4 c Stelline pasta
1/4 c whole-grain elbow pasta
2 c water (filtered)

METHOD:

Heat the olive oil on medium high heat in a soup pot. Add the onion, celery, carrot, zucchini, peas and lentils and stir for about 5 or 10 minutes. Turn the heat down to medium and add the garlic, tomato, basil and parsley mixture, and the curry and turmeric. Stir well and often for the next 5 minutes. Add the vegetable broth and the salsa. Stir and bring to a boil, add the pastas and reduce heat. Gently boil for about 15 minutes, stirring frequently. Add 2 cups water, stirring every five minutes or so while simmering for another 20-30 minutes. Add the arugula about five minutes before serving.

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Main-Dish Vegetable Soup

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This is a meal in itself. It’s more like a vegetable stew than a soup because it’s so thick. I added lots of vegetables to this vegetable broth- and V8 Original juice-based soup. I used mild chunky salsa and V8 juice in last week’s vegetable soup only because I didn’t have enough pureed tomatoes. I liked it so much, though, that I decided to use it again. It gives the soup a really pleasant tangy flavor. I didn’t measure anything; I’ll list the ingredients below, and approximate amounts.

INGREDIENTS:

Extra-virgin olive oil to coat the soup pot
4 zucchinis julienned (used mandolin wide-julienne setting)
4 carrots julienned (same as above)
2 medium onions julienned (same as above)
6 cloves minced garlic
4 cups V8 Original juice
4 cups (one carton) organic vegetable broth
1 26-oz carton of strained tomatoes (Pomi)
1 cup mild chunky salsa
Handful of a mix of fresh basil and Italian parsley
1 cup each frozen baby corn and peas
1 can organic black beans, drained and rinsed
3 big handfuls of roughly chopped fresh organic kale (washed, stems removed)
1 cup tiny alphabet pasta

METHOD:

Saute the zucchinis, carrots, and onions over medium high heat for about 5 minutes, stirring frequently. Add the garlic and herbs, lower the heat to medium. Stir and continue sautéing for another 10 minutes. Add the V8 juice, vegetable broth, strained tomatoes, salsa, corn and peas. Bring to a boil, and add the pasta. Stir and lower the heat and simmer for about 20 minutes. Add the black beans and the kale. Stir well. Simmer for another 10 minutes, or so.

Lentil Soup with Arugula

Lentil Soup with Arugula

INGREDIENTS:

3 TBSP EVOO
3 C RINSED LENTILS
3 CARTONS (32 OZ EACH) ORGANIC VEGETABLE BROTH
3 LARGE CHOPPED CELERY STALKS, WITH LEAVES
3 LARGE CARROTS, GRATED AND SLICED
1 LARGE CHOPPED ONION
4 CLOVES MINCED GARLIC
1 TBSP FLAVOR GOD EVERYTHING SEASONING
1 TSP FLAVOR GOD GARLIC LOVER’S SEASONING
1 TSP DRIED SWEET BASIL
1 TSP COARSE-GRIND PEPPER
LARGE HANDFUL OF FRESH ARUGULA

METHOD:

Heat soup pot on stove to medium heat and add olive oil. Add all the vegetables, except the garlic. Stir and sauté until the vegetables soften. Add the garlic and stir well, sautéing for a few minutes until they become fragrant. Add the lentils and seasonings, and stir well. Add the broth, and turn up the heat to high. Bring to a boil. Lower the heat to simmer and cover partially with the lid. Stir occasionally while the soup simmers for about an hour. Place about two-thirds of a handful of fresh arugula on the bottom of the individual serving bowl, and top with the soup. Add the rest of the handful of arugula on top. Serve immediately.

Vegetable soup with black beans and butternut squash

Vegetable soup with black beans and butternut squash

I’ve become very fond of butternut squash, not only because it adds a lot of nice flavor to my dishes, but also because it is very nutritious (http://www.wholeliving.com/134734/power-foods-butternut-squash).

I made a soup some weeks ago, using a recipe I’d found that included butternut squash, and it’s posted on here. I wanted to make my own creation this time, using more herbs and greens. So, here it is.

INGREDIENTS

3 tbsp. extra-virgin olive oil
1/2 butternut squash, peeled and cut in small cubes
1 large yellow onion, chopped finely
3 celery stalks, chopped finely
4 carrots, sliced finely
4 cloves of garlic, minced
2 cans of organic petite diced tomatoes
2 32-oz cartons organic vegetable broth
3 cups chopped organic fresh herb salad greens
1 tsp. dill weed
1/2 tsp. dried basil
Himalayan pink salt, to taste
Galloway’s Foods coarse-grind black pepper, to taste

METHOD

Heat the olive oil over medium high heat, then add the onion, carrots, celery, and butternut squash. Stir, add the dill weed and basil. Continue to sauté while stirring in the herbs. Add minced garlic, lower the heat to medium, stir, and sauté for about 5 minutes. Add the tomatoes, and cook for another 2 minutes before adding the vegetable broth.

Bring to a boil, then reduce to simmer with the lid partially covering the pot for another 35-40 minutes, stirring occasionally.

Add the freshly chopped organic herb salad greens, and stir. Add the Himalayan pink salt, and Galloway’s (www.gallowaysfoods.com) coarse-grind pepper, to taste.

This recipe wound up being not only healthy, but hugely satisfying!

Pea Soup with Spinach

Pea Soup with Spinach

This was so easy to make, and yet wholesome and delicious. I love soups, and it was cold and rainy (rare in drought-ridden Southern California)! So, perfect night to make a healthy “comfort meal.”

INGREDIENTS

2 c washed and rinsed peas
3 stalks celery, chopped
1 large yellow onion, chopped
5 carrots, sliced
4 cloves minced garlic
3 minced shallots
2 tsp. dried basil
2 tbsp. extra-virgin olive oil
8 c organic vegetable broth

METHOD

Heat olive oil in pot on medium to high heat. Add the onion, celery, and carrots, and sauté for a few minutes, stirring. Once they’re softened, add the minced garlic and shallots. Continue stirring, lower heat to medium, and add the basil. Cook for about one or two minutes, and then add the peas and vegetable broth. Bring to a boil, stir, then lower the heat to simmer and put the lid, slightly tilted on the pot. Let it simmer, stirring occasionally, for about 35-40 minutes.

Remove about half of the mixture and puree in a blender (I use my Vitamix). Return that to the pot and stir. Add salt and pepper to taste.

Put a handful of fresh greens (I used spinach) in the bottom on your serving bowl, and top with the soup. Serve and enjoy.

Vegetable Soup

Vegetable Soup

I received my big box of FarmFreshToYou.com organic vegetables the other day, and the first thing I did was make a big batch of green smoothies to drink and share. I like to use the vegetables as soon as possible, so this time I made a big batch of vegetable soup…I just threw everything in there, and tasted as I went along. The outcome is shown here, and I’m going to share my recipe. I’ll no doubt freeze a lot of it, give some away, but I tell ya, it is good!

INGREDIENTS

2 tbsp. extra-virgin olive oil
1 large yellow onion, chopped finely
1 cup sliced carrots
5 stalks of chopped celery
1 whole green cabbage (small), chopped finely
1 whole broccoli (small), broken into small flowerets
1 cup fresh chopped parsley
11 Amarosa Fingerling potatoes, cut in slices
1 whole Romanesco cauliflower, broken into small flowerets
3 cups roughly chopped mixture of spinach, Rainbow chard, and Lacinato kale
3 garlic cloves, minced
4 32-oz cartons of Trader Joe’s organic vegetable broth
15-oz can of drained and rinsed garbanzo beans, pureed
1 heaping tbsp. basil
1 tbsp. sea salt (or to taste)
1 tsp. pepper
1/2 tsp. thyme

METHOD

Sauté the onion, carrot, and celery in the heated olive oil in a large soup pot. Stir and let sauté for a few minutes, then add the garlic, salt, pepper, basil, thyme, and stir. When the onions are translucent, add the parsley, sauté a little longer until all the flavors have blended. Add the cabbage, cauliflower and broccoli and let sauté for about 3 minutes, stirring frequently to blend all the vegetables. Next, add the broth, bring to a boil, add the fingerling potatoes, then bring to a simmer and cook semi-covered until the potatoes are tender (about 30 minutes. Add the chopped greens. Let the soup simmer a little longer, just until the greens are soft but not overcooked. Finally, add the pureed garbanzo beans (I pureed in my Vitamix). Stir the mixture very well so that all the vegetables and evenly mixed. Carefully remove a few cups of the mixture (or more, if you want a thicker soup), and puree. Add back to the soup, stir well.

Serve with some more fresh greens on top, if you like some bright color and more crunchiness.