Tuesday, January 13, 2015

Soup with an Italian Flair!

Tuscan Chicken Soup

Ingredients

My youngest daughter was not a fan of the spinach,
but that's part of what makes it so tasty.  She ate
around it.  Everyone else gobbled it up and I
noticed someone went back for seconds!  <3 
  • 1 c. onion, chopped
  • 2-3 large carrots, cut into thick, half moon slices
  • 2 T. Tomato Paste (I used Contadina w/ Italian Seasonings)
  • 1/2 tsp. fresh ground pepper
  • 1 tsp. salt
  • 1 T. Italian Seasoning
  • 1 (15 oz.) Cannellini Beans, rinsed and drained
  • 2 c. chicken stock (plus extra for later)
  • 1 1/2 lbs. of boneless, skinless chicken thighs (can substitute chicken breasts if you prefer), cut into 1-inch pieces
  • 3 cloves of garlic, pressed
  • 1/2 c. whole wheat orzo pasta
  • 1/2 tsp. chopped fresh rosemary
  • 1 T. (or more to taste) chopped fresh basil
  • 1 (6 oz.) package of fresh baby spinach
  • Fresh Parmesan Cheese for garnish

Here's what to do:
  1. Combine onions, carrots, tomato paste, salt and pepper, seasoning, beans, chicken stock, chicken and garlic add to slow cooker.

    ***NOTE:  I remove every bit of visible fat from the chicken.  I like to use thighs because they do not dry out during the cooking process and are more flavorful.  With that said, when cutting the thighs into chunks, it enables you to cut off every little piece of fat.  I take the time to do this.  You will be glad you did, too.
  2. Cook on HIGH for 1 hour.
  3. Reduce heat to LOW and cook for 3 hours.
  4. 40 minutes before you want to serve, add orzo.

    ***I add a little more chicken stock if I think the soup is too thick.  Maybe 1/2 a cup.  I just pour it from the box without measuring.  (eyeball it)
  5. 10 minutes before serving, add rosemary, basil and spinach.
  6. Serve topped with fresh Parmesan Cheese.

Monday, January 12, 2015

Super Flavorful Soup--Vegetarian, but Hearty!

Moroccan Red Lentil Soup

Ingredients
Such a flavorful soup.  It's even better the next day!

  • 3 carrots, chopped
  • 3 ribs of celery, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, pressed
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/2 tsp. sweet paprika
  • 1/4 tsp. ground cinnamon
  • 2 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1-15 oz. can of crushed tomatoes
  • 2 c. red lentils, washed and rinsed
  • 8 c. vegetable stock/broth
  • 1 1/2 tsp. balsamic vinegar
  • 1 lemon, juiced
  • pinch of red pepper flakes
  • 4 T. flat-leaf parsley, chopped
  • 1 T. cilantro, chopped

  1. Saute the onions, celery and carrots in 1 T. of olive oil for 5 min.  Add garlic and stir for one more minute.
  2. Add sauteed veggies to slow cooker
  3. Add spices, salt and pepper, crushed tomatoes and lentils to the slow cooker and stir to combine.  
  4. Pour vegetable stock over lentil and veggie mixture and cook on LOW (if you are starting in the morning and will be gone all day) or HIGH (if you are starting it around lunchtime).
  5. Prior to serving, stir in vinegar, lemon juice, crushed red pepper, parsley and cilantro, and cook an another 10 min. on HIGH.
  6. Serve with warm pita bread and garnish with parsley and cilantro if you wish.