Tuscan Chicken, Bean & Spinach Soup
Ingredients:
1 tbsp Extra Virgin Olive Oil
1 tbsp Unsalted butter
2 garlic cloves, minced
1 cup carrots, chopped
1 medium onion, chopped
2 cans Cannellini beans, rinsed and drained
4 cups Chicken broth
2 cups Vegetable broth
3 cups chicken, cooked and chopped
10oz. fresh spinach
2 slices bacon, cooked and crumbled
Italian Seasoning
Salt and pepper
Fresh Parmesan cheese
Directions:
1. Heat extra virgin olive oil and butter. Add onion, garlic, and carrots. Saute 3 minutes.
2. Add beans, broths, 1 tbsp. Italian Seasoning. Simmer 10 minutes
3. Add chicken, spinach, salt & pepper to taste. Simmer for 1 hour.
4. Top with crumbled bacon and shaved parmesan cheese. Serve with warm, crusty bread.
Hearty Lentil Soup
Ingredients:
1 lb green lentils, rinsed and drained
4 cups yellow onion, diced
3 garlic cloves, minced
1/4 cup olive oil
1 tbsp. kosher salt
1 1/2 tsp. black pepper
1 tsp. dried thyme
1 tsp. cumin
3 cups carrots, chopped
3 quarts chicken stock
1/4 cup tomato paste
2 tbsp. red wine or vinegar
Fresh Parmesan
Directions:
1. Bring a medium pot of water to a boil. Pour over large bowl of lentils. Cover 15 minutes
2. Saute onions, carrots, garlic, thyme, cumin, salt and pepper in olive oil. 20 minutes
3. Stir in chicken stock, tomato paste, and lentils. Cover and bring to boil.
4. Add red wine/vinegar, reduce heat, simmer 1 hour.
5. Serve topped with Parmesan
Provencal-Style Beef Stew
Ingredients:
4 tbsp. Extra virgin olive oil
2 lbs. Chuck roast, cut into 1-inch pieces, patted dry
2 medium leeks (white and light green parts, only), cut into 1/2-inch pieces
4 large garlic cloves, minced
1 cup low-sodium chicken stock
2 cups tomato juice
2 medium carrots, peeled, diced into 1/2-inch pieces
1 large red pepper, sliced into 1/2-inch strips
1 large potato, peeled, diced into 1/2-inch pieces
Salt
Freshly cracked black pepper
1/2 cup fresh minced basil
3/4 cup dry elbow macaroni, cooked al dente
Directions:
- Preheat oven to 325 degrees.
- Lightly coat a heavy casserole with oil, place over medium-high heat.
- Working in batches, brown beef on all sides, adding oil as needed. Do not overcrowd the pan. Once browned, use tongs to transfer the meat to a plate.
- Add the leeks and garlic to casserole. Reduce heat to medium-low. Cover casserole, cook until tender - about 15 minutes - stirring occasionally.
- Pour in chicken stock and tomato juice. Increase heat and bring to a boil, stirring to release any browned bits on the bottom.
- Return the meet and any juices to casserole, stir in the carrots. Cover and bake for 1 hour
- Add potato and peppers, continue to bake until meat is tender - approx. 1.5 hours
- Season with salt, pepper and basil
- Serve over macaroni
