The Umbrian Lentil Soup You'll Want to Make on Repeat all Winter Long

By: The Food Hunter 

This soup, which is found on tables across Umbria starts with a basic soffritto, of carrot celery and onion  and follows with the finest lentils you can buy - Castelluccio lentils. Hailing from Umbria the tiny pulses are a great source of both protein and fiber and have an amazing nutty flavor and supple texture.  Unlike other varieties they need no presoaking,  and they hold their shape after cooking.

No matter how you cook them, Umbrian lentils, specifically the Bartolini brand are my absolute favorite. They make a great addition to beef stew and work equally well as a refreshing summer salad mixed with roasted peppers and green olives.

Umbrian Lentil Soup

• 1 carrot, diced
  
• 1 onion, diced
  
• 1 celery stalk, diced
  
• 1 cup Umbrian lentils
  
• 1 bay leaf
• 1/4 cup white wine 
• 3 cups chicken broth
  
• 
  

Rinse the lentils in cold water and set aside.

Add 1-2 tablespoon of olive oil to a large pot and heat. Add the onion carrot and celery and saute on medium-low heat for around 10 minutes until soft but not browned.

Add the wine and let it simmer until it has reduced by half. Add the lentils, stock and bay leaf and bring to a boil. Let simmer uncovered for 35 minutes until the lentils are tender but still have a bite. If the lentils have soaked up too much liquid add more as necessary.

Once cooked, taste the soup and season with salt and pepper. Serve in bowls with a drizzle of olive oil.

One Pot Pasta, Cannelini & Spinach Soup

 By: The Food Hunter

When you’re craving a last minute bowl of soup this is a wonderful option that can be made in under 30 minutes. Canned beans, soup vegetables (carrots and/or celery) some pre-made chicken stock (I always have stock in the freezer) along with mini pasta made specifically for soup is all you need for a nourishing meals made in mere minutes. 

One Pot Pasta, Cannelini & Spinach Soup

1 teaspoon fresh rosemary

2-3 medium carrots, sliced into rounds

2 cups roughly chopped spinach

4 cups chicken stock

1 can cannelini beans

1/4 cup soup pasta

Salt and pepper, to taste

In a soup pot, boil carrots in stock until soft about 10 minutes.

Add beans, rosemary, spinach and pasta simmer for 10 minutes, or until the pasta is tender.

Italian Tomato, Sausage & Tortellini Souup

 By: The Food Hunter

A steamy bowl of soup is one of my favorite things to eat year-round. I love bean soups and chicken soups and I especially appreciate hearty tomato-based soups. This tomato tortellini soup is perfect, especially as it's made in one pot and doesn't involve a lot of prep or clean-up. Made from scratch, with ingredients you already have in your pantry, this easy soup recipe makes weeknight dinners a breeze. 

 

 Italian Tomato, Sausage & Tortellini Soup

1lb Italian sausage
2 Tbs olive oil
2 stems fresh rosemary
2 stems fresh thyme
6 cups chicken broth
1 12 oz bag of baby spinach
2 roasted red bell peppers
1 lb cheese filled tortellini
1 28 ounce can diced Italian tomatoes
3 garlic cloves minced

• Heat oil in a large pot. Add sausage and cook till brown. Remove sausage and set aside. 
• Add garlic and cook 3 minutes over medium heat. 
• Add tomatoes, chicken broth, herbs and peppers. Allow to simmer for at least 30 minutes. 
• In the meantime cook the tortellini in boiling water. When the pasta is partially cooked drain and add to tomato mixture. 
• Add reserved sausage which has been cut into disks. Cook for several minutes until pasta is done. 
• Serve immediately with freshly grated Parmesan cheese. 
  

Leek & Butterbean Soup with Rosemary Croutons

By: The Food Hunter

When I saw this soup posted on Joe Woodhouse's Instagram I knew I would be making it soon. Woodhouse is the author of Your Daily Veg, a delicious compilation of vegetable dishes. I was able to track down the full recipe on British Leeks, and after a quick trip to the grocery, I set out to give it a try. 

The soup was incredible and came together in mere minutes. I will be adding this to my winter warmer dinner rotation going forward.

Leek & ButterBean Soup with Rosemary Croutons  

(adapted from Joe Woodhouse)

Serves 2

300g sourdough bread, cut into 3cm cubes
60g or 4 tbsp olive oil
5 stalks of rosemary
1/2 red onion, roughly diced
1-2 large leeks, whites sliced into 1-2cm rounds
2 cups stock
1 can butterbeans, drained
1-2 tbsps cider vinegar
Sea salt flakes and black pepper

Set the oven to 220C/200C Fan /Gas 7. Place a large oven tray in the oven to heat. Toss the bread in 4tbsp of oil and a good pinch of salt in a large mixing bowl. Coat well. Remove the tray from the oven and spread out the oiled bread evenly. Add the rosemary to the mixing bowl and cover in any remaining oil. Return the tray to the oven for 15 minutes. Then give the tray a shake and rotate 180 degrees in the oven, cook for a further 10 minutes. Add the rosemary and cook for a final 5 minutes.

Meanwhile in a pan that will fit everything heat 2tbsp oil over a medium heat. Add the onion and cook for 5 minutes. Add in the leeks and stir to combine. Cook for a further 2 minutes. Then add the stock and beans, bring to a simmer. Once the leeks are tender check the seasoning and add salt and the vinegar to your taste.

Remove the croutons from the oven. The croutons should be crisp and browned. Once cool enough to handle pull the rosemary leaves from the branches and crumble between your fingers over the croutons. Mix to combine and place on a serving dish.

Once ready to serve stir through the parsley and either portion into individual bowls or serve the pan at the table for everyone to get stuck into.

 

 

A Comforting Winter Soup: Pasta e Fagioli

By: The Food Hunter

Small pasta and cannellini beans are the base of one of my favorite Italian soups: Pasta e Fagioli. Recipes for this popular Italian dish vary by region but typically include: soffritto, herbs and often pork and/or tomatoes.

Pasta e fagioli is a no-fuss soup that is perfect on a cold winter day. It can easily be made ahead of time, minus the pasta, and heated up for a quick weekday meal.

Pasta e Fagioli
(adapted from Italian food Forever)
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta
6 Ripe Roma Tomatoes, Chopped
1 Quart Chicken Bone Broth
2 cans Cannellini Beans
1 1/4 Cup Small Pasta Ditalini
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Crushed Red Pepper
Grated Parmesan Cheese

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.
Remove a few scoops of the bean mixture and puree or mash, then return to the pot.

Meanwhile cook the pasta til al dente. Add the pasta to the soup and serve in bowls topped with a drizzle of your best olive oil and grated Parmesan.

Parsnip, Sage & White Bean Soup Shooters

By: The Food Hunter

Soup shooters are a popular party appetizer that eliminate the soup course of a fancy meal, while tiding guests over till dinner. Usually served as passed hors d'oeuvres, in an array of shot or cordial glasses, they make a flavorful intro to any main course.

Soups that can easily be sipped, like creamy and broth based ones, more often than not make good shooters. I recently made Jamie Oliver's Parsnip, Sage & White Bean Soup, a creamy creamless soup ideal for winter gatherings, and served it to guests in petite glasses. Garnished with fried parsnips & sage leaves it made quite the presentation.

Parsnip, Sage & White Bean Soup Shooters
 (adapted from Jamie Oliver)

For the Soup
2 Tbs olive oil
1 onion
2 large parsnips
1 can of cannellini beans
1 sprig of fresh sage
olive oil
1 fresh bay leaf
1 quart organic chicken broth

For the Crispy Parsnips & Sage
1 parsnip
several leaves of fresh sage

For the soup, peel and roughly chop the onion and parsnips. Drain and rinse the cannellini beans, then pick and roughly chop the sage.

Heat olive oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened but not coloured.

Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes. Taste for salt and pepper.

For the crispy parsnips and sage, preheat the oven to 200º Peel and very thinly slice the parsnip. Brush the parsnip slices and sage leaves with oil, and bake for 5 to 10 minutes, checking often until crispy.

Remove and discard the bay leaf from the soup, then cream it with a stick blender until smooth. Adjust seasoning and serve with parsnip and sage crisps on top.

Umbrian Farro & Swiss Chard Soup

By: The Food Hunter

We recently spent some time on a culinary exploration of Umbria, Italy's most central region. Known as the green heart of Italy, Umbria is the only Italian region without a coastline.



Based in Spello, a charming walled town rich in history yet not inundated with tourist, we were able to experience Umbria more on a local level.



Our days consisted of visiting macellerias (butcher), pasticcerias (pastry bakery) and panettieres (bread bakery) in nearby villages to gather ingredients for the evening meal.



In Umbria you can expect meals that are simple and rely heavily on seasonal produce, regionally raised game meats and local wines. You can also expect to see a lot of farro, both on restaurant menus and on store shelves. Farro is an ancient grain with a slightly chewy texture that tends to absorb the flavor of whatever it cooks with. For this reason it works well in soups and stews.



Umbrian Farro & Swiss Chard Soup

1 medium clove garlic, lightly crushed
1/4 cup olive oil
1 teaspoon fresh rosemary
2 fresh sage leaves
1 celery rib, chopped
1 red onion, minced
1 1/2 cups farro
2-3 medium carrots, sliced into rounds
4 cups roughly chopped swiss chard
12 cups chicken stock
Salt and pepper, to taste

In soup pot, warm the garlic in the olive oil over low heat until fragrant. Add celery & onion, cook until translucent, about 5 minutes. Add herbs and carrots cook about 5 minutes.

Add faro, swiss chard and stock, simmer for 30-40 minutes, or until the farro is tender but still a little chewy. Salt and pepper to taste.

Italian Scrippelle

By: The Food Hunter

One of my favorite treats growing up was my grandmother's scrippelle, a traditional Italian dish saved for special occasions. Thin egg crepes are filled with grated pecorino, rolled tightly cigar style and sliced into ribbons. The sliced scrippelle are served swimming in bowls of homemade chicken soup.



Italian Scrippelle
Makes approximately 26

6 eggs
1 tbsp salt
1 1/4 cup flour
3 cups water
2 cups freshly grated pecorino cheese

Beat eggs good. Add dry ingredients and beat again. Add water to the flour and eggs mixture. It should be foamy on top. Let this sit approximately 5 minutes.

Heat a crepe pan over medium heat. Holding the pan in one hand, spoon in about 1/4 cup of the batter. Rotate the pan to completely so that the bottom is covered with batter. Cook for 35 to 45 seconds or until the edges of the crepe lifts away from the pan when you shake it.

With a spatula, flip the crepe over and cook for another 20 to 30 seconds. The crepe should be very lightly browned on both sides. Transfer the cooked crepe to a plate. Stir mixture before making the next crepe.


Once they have cooled fill with grated pecorino cheese and black pepper. Tightly roll & refrigerate until ready to serve.


Serve with fresh chicken soup.

Creamy Tomato Soup With Pasta & A Sprouts Giveaway

By: The Food Hunter

Craving soup, but think you don't have the time to make a fresh pot....think again! This wholesome tomato soup comes together quickly using ingredients you can easily find at your local Sprouts market.

The pasta in this recipes makes it hearty enough to serve for dinner while the chopped vegetables makes it extra delicious. Fresh and fast, this comforting soup is a great way to put a healthy meal on the table in just under 30 minutes.

Creamy Tomato & Pasta Soup

1 cup minced celery
1 cup minced carrots
1/2 cup minced onion
2 tablespoons olive oil
4 cups chicken stock
15 ounces canned crushed tomatoes
1 1/2 cups ditalini or other small pasta
Salt and pepper

1/2 cup fresh basil, minced
1/4 cup cream

Heat olive oil in large pot, add carrots, onions and celery and cook until tender.
Add stock and crushed tomatoes and bring to boil.
Add pasta and cook to al dente following package instructions.
Add basil and cream and stir to combine.
Pour into bowls and serve.


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Pasta e Fagioli for #SundaySupper

By: The Food Hunter

Beans, both dried & canned, are an important ingredient when it comes to creating delicious budget friendly meals. Using beans instead of more expensive proteins is the ideal way to nourish your family with a hearty and tasty meal at half the cost.

Pasta e Fagioli is a soup I grew up eating. If you search the internet you will find there are many different ways to prepare this mouthwatering soup so have fun with the recipe below adding or subtracting to make it your own.

Pasta e Fagioli
2-3 cloves garlic, thinly sliced
1/2 small onion, small diced
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
3 cans whole tomatoes, crushed
1 cup dried kidney beans, soaked overnight or 2 cans kidney beans, rinsed & drained
2 bay leaves
1 piece parmesan cheese rind, or 1/4 cup grated parmesan
2 cups ditalini pasta
1 small bunch kale, chopped
salt & pepper
1/4 cup olive oil

Heat olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, and rosemary, cook 2 minutes. Stir in the tomatoes and their juice. Cook for 3 minutes. Add the beans, 2 quarts water, bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer about 30 mins.

Uncover and bring the mixture to a boil over high heat. Add the kale and cook about 5 minutes. Add the pasta and cook about 8 minutes. Remove the bay leaves and cheese rind. Ladle into bowls and serve.




Save-Your-Pennies Soups: Bean and Bacon Soup by Hezzi-D’s Books and Cooks Mexican Turkey Bean Soup by What Smells So Good? Pasta e Fagioli by The Food Hunter’s Guide to Cuisine Turkey and Dumpling Soup by Palatable Pastime Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads: Mom’s Buttermilk Biscuits by Grumpy's Honeybunch Turkey Salad by Food Done Light

Money-Saving Mains: Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen Cajun Blackened Chicken Thighs by Feeding Big Chicken Enchilada Casserole by Cosmopolitan Cornbread Chicken Enchiladas by The Freshman Cook Chicken Piccata by Monica's Table Chicken Tetrazzini by Renee’s Kitchen Adventures Chimichurri Chicken Thighs by Life Tastes Good Dutch Baby Pancakes by Brunch with Joy Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast] Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes Egyptian Rice and Lentils by Wholistic Woman French Onion Soup Twice Baked Potato by Sew You Think You Can Cook Gnocchi with Fennel and Pork by Caroline's Cooking Italian Baked Chicken by A Day in the Life on the Farm Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips One-Pot Creamy Chicken and Noodles by A Kitchen Hoor's Adventures Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat Sauteed Vegetables by Party Food and Entertaining Turkey Sausage and Pasta by Cindy’s Recipes and Writings Twice Baked Sweet Potato Bar by Momma's Meals Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don't-break-the-bank Desserts: Apple Pecan Bread Pudding by That Skinny Chick Can Bake Marshmallow Popcorn Balls by Pies and Plots Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement: Budget-Friendly Meal Ideas for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Hearty Chickpea Soup #SundaySupper

By: The Food Hunter

I'm excited to be taking part in my very first Sunday Supper Movement event. Sunday Supper is a group of bloggers on a mission to bring back Sunday Supper around the family table in every home. They often will partner with brands and services that are like minded and believe in the power of their mission.

This week the group is showcasing warming trends including: soups, stews, desserts and drinks. Nothing warms me up more than a steamy bowl of soup. Since I often eat soup as a main dish I like it to be hearty. Loaded with good for you chickpeas, this creamy soup fits the bill!



Hearty Chickpea Soup

3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
crushed red pepper flakes
2 cans chickpeas, rinsed & drained
3 cups water
salt & pepper to taste

Heat the oil in a large sauce pan over medium heat. Add garlic, rosemary and crushed red pepper.
Cook, until the garlic becomes fragrant, about 1 minute.

Add chickpeas and cook 2 minutes, stirring constantly. Add water and bring to a boil. Reduce heat and simmer 30 minutes.

Using a hand blender, puree soup in pot. Season with salt and pepper and serve.




  Beverages

• Drunken Pumpkin Spice Latte by Hezzi-D's Books and Cooks
• Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
• Mexican Atole by Curious Cuisiniere
• Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley

Desserts

• Apple Pear Crisp by The Freshman Cook
• Bananas Foster by Pies and Plots
• Chocolate Hazelnut Lava Cake by Brunch with Joy
• Fudge Pudding Cake by Cosmopolitan Cornbread
• Honeycrisp Apple Tart by The Redhead Baker
• Pumpkin Cheesecake in Pumpkins by Desserts Required
• Warm Cardamom and Coconut Rice Pudding by Fearless Dining

Main Dishes and Soups

• Beef Brats and Beans Soup by Cindy's Recipes and Writings
• Beef Pot Pie with Herbed Biscuits by From Gate to Plate
• Best Ever White Bean and Mushroom Soup by Pancake Warriors
• Braised Venison with Plums by Food Lust People Love
• Butternut Squash Chili by Amee's Savory Dish
• Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
• Carbonnade Flamande by Tara's Multicultural Table
• Classic Italian Meat Sauce by That Skinny Chick Can Bake
• Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
• Hearty Chickpea Soup by The Food Hunter's Guide to Cuisine
• Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
• Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
• Curry Debal by Palatable Pastime
• Easy Sweet Potato Soup by Healing Tomato
• Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
• French Onion Soup by Grumpy's Honeybunch
• Gingered Butternut Squash Soup by Noshing With The Nolands
• Hearty Turkey Lentil Soup by A Gouda Life
• Hearty Vegetable Beef Soup by Party Food and Entertaining
• Mango Habanero Sauce by What Smells So Good?
• Oxtail Stew by Nosh My Way
• Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
• Red Lentil Soup by My San Francisco Kitchen
• Roasted Squash Soup by A Day in the Life on the Farm
• Turkey Enchilada Casserole with Salsa Verde by Food Done Light
• Slow Cooker English Roast by Wholistic Woman
• Slow Cooker Lamb Rogan Josh by Caroline's Cooking
• Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
• Slow Cooker White Chicken Chili by Renee's Kitchen Adventures
• Spice Rubbed Braised Beef by FamFriendsFood
• Spicy Meatball Tortilla Soup by The Weekend Gourmet
• Sweet Potato Soup with Bacon by Cooking Chat
• Turkey Chipotle Chili by The Complete Savorist
• Tuscan White Bean Soup with Ham by Big Bear's Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Italian Style Idaho® Potato Soup

By: The Food Hunter

It's officially football season which means its time for tailgating recipes. This month I've teamed up with the Idaho Potato Commission and the Virtual Potluck bloggers to create yummy recipes perfect for your next outdoor tailgating experience.

No matter what team you and your friends are routing for this crowd pleasing soup will warm you up and fill your bellies. It's not only fun and delicious too eat but also easy to transport in your favorite thermos.



Italian Style Idaho® Potato Soup
Servings: 10

Ingredients

6 small Idaho® potatoes, peeled & diced
1/4 pound pancetta, cut into 1/4 inch pieces
1/2 onion, diced
2 garlic cloves, minced
3 carrots, diced
3 stalks celery, diced
8 cups low sodium chicken broth
3 Tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt & pepper to taste
2 Tablespoons fresh basil, minced
1 cup grated parmesan cheese

Directions

Add pancetta pieces to a large soup pot medium heat and cook until crisp and fat is rendered. Remove from the pot and set it aside.

Return the heat to medium-high and add the garlic, onions, carrots, and celery. Stir and cook for 2 minutes, then add the diced potatoes. Cook for 5 additional minutes, seasoning with salt, pepper.

Pour in the broth and bring to a gentle boil. Cook for 10 minutes, or until the potatoes are fork tender. Whisk together the flour and the milk and pour into the soup. Allow the soup to cook for another 5 minutes.

Blend in batches in a blender/food process until completely smooth. Stir in cream, parmesan, basil and pancetta, reserving a little for garnish.

Serve in bowls garnished with basil, cheese and crisp pancetta pieces.

 Be sure to check out all the other recipes:
Cheesy Smoked Sausage & Potato Soup
Home Fry Potato Salad
Potato Frittata Muffins 
Loaded Potato Bites
Potato Pierogi with Bacon & Cheese

Eating Whole Foods: Vegetable & Bean Soup

By: The Food Hunter

Soup is a favorite dish of mine, specially the one bowl will fill you kind. This Italian Bean Soup fits the bill. It's loaded with good for you vegetables, beans and farro making it a satisfying meal for either lunch or dinner. Though the soup doesn't take long to cook I would recommend making it ahead of time as it gets better the longer it sits.

 ****Enter Below to win a $25 Whole Foods Market Gift Card****

Vegetable & Bean Soup
(printable recipe)

3 tablespoons extra-virgin olive oil
2 celery ribs, sliced
8-10 ounces, chopped baby spinach
1 medium leek, white and pale green parts only, thinly sliced
1 cup farro
1 tablespoon tomato paste
2 quarts of water
15-ounce can pinto beans, drained and rinsed
2 large carrots, sliced 1/4 inch thick
Salt and freshly ground black pepper

Heat the oil in a large heavy bottom pot. Add the celery, onion and leek and cook over moderately high heat, stirring a few times until softened, about 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds.

Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the spinach, cover and cook about 3-5 minutes. Season with salt and pepper and serve.


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Maccheroni Soup with Sausage & Porcini

By: The Food Hunter

What many people don't know about Arizona is that it gets cold, and in certain parts of the state it even snows. We own a rustic log cabin in this cold snowy region that we go to a lot on weekends. It's a short drive to completely different weather but we love it, snow and all.

During the winter months when it's cold and blustery outside one of our favorite things to do is enjoy a meal by the fire; typically a warm bowl of soup or a crock of stew. I found this recipe in the Hazan Family Favorites Cookbook and it reminded me of soup my grandma would make. She always included short pasta like ditalini or tubetti and we always called it maccheroni.



Maccheroni Soup with Sausage & Porcini
(courtesy of Hazan Family Cookbook)
(printable recipe)

1 ounce dried porcini mushrooms
1/2 medium yellow onion
1 medium carrot
1 celery stalk
3 tablespoons butter
8 ounces mild pork sausage
3/4 pound fresh tomatoes
salt &pepper to taste
6 ounces tubetti or other short tubular pasta

1. Put the dried porcini in a bowl, add 2 cups water, and soak for at least 15 minutes.
2. Peel and finely chop the onion. Peel the carrot and cut into 1/8-inch dice. Peel the back of the celery stalk and cut into 1/8-inch dice.
3. Put the butter in a 5 to 6 quart soup pot over medium high heat. When the butter begins to melt, add the onion, carrot, and celery. Saute until the vegetables begin to brown, about 5 minutes.
4. While the vegetables are sautéing, remove the casing from the sausage and cut into small chunks. Peel the tomatoes and coarsely chop them.
5. When the vegetables are ready, add the sausage. Break up the larger pieces of sausage with a wooden spoon and cook, stirring often, until it loses its raw color. 1 to 2 minutes.
6. Lift the porcini out of the water, squeezing the excess liquid back into the bowl. Do not discard the water. Rinse the porcini under running water, chop them coarsely, and add them to the pot along with the tomatoes, Season lightly with salt and cook, stirring for about 2 minutes.

Hearty Orca Bean Soup

By: The Food Hunter

This time of year I often find myself craving the warmth and comfort that comes from a thick, hearty soup; so when I saw the bag of Bob's Red Mill Orca beans I knew right away what I was going to make.

The unique black and white hued Orca beans are a small, tasty, heirloom variety bean high in both fiber and iron. These beautiful beans retain their shape & color well when cooked and taste wonderfully in everything from soups, salads and stews.



It's impossible for me to describe just how good these beans are. I added them to a hearty Tuscan style soup with farro, which was flavored with pancetta. The creaminess of the beans and the saltiness of the pancetta blended perfectly. The soup is easy to make and elegant to eat. Serve it as a 1st course, or light lunch.


Hearty Orca Bean Soup
(printable recipe) 
1 1/4 cup dried orca beans
3/4 cup farro, quick cook
2 tablespoons olive oil
4 oz pancetta, cut into small dice
1 medium carrot, finely chopped
1 rib celery, finely chopped
1 large clove garlic, peeled and finely chopped
4 leaves fresh sage, chopped
salt and freshly ground black pepper

Soak the beans in cold water for 8 hours or longer. Drain and discard the soaking water. Rinse under cold water and drain again.

In a 6-quart soup pot, combine the olive oil and pancetta and place over medium low heat. Cook, stirring, about 10 minutes, until the pancetta begins to brown. Stir in the carrot, celery, and garlic and continue cooking, until the vegetables begin to soften, about 5 minutes. Add the beans, farro, 8 cups cold water, and sage and raise the heat to medium high. When the water begins to boil, lower the heat and simmer, partially covered, stirring occasionally, about 1 hour, until the beans and farro are tender and the soup is thick.

Transfer about 1 cup of the soup to a blender or food processor. Process until smooth and return to the pot. Season with salt and pepper to taste and continue cooking, about 15 minutes longer.

Potato Leek Soup

Guest Post By: go lb. salt

go lb. salt is arizona's original salt bar, bringing premium sea salts to select local farmers markets in the Phoenix area. You can reach them at www.golbsalt.com

It was a Saturday afternoon in early January, the snow was falling and a chick It was a Saturday afternoon in early January, the snow was falling and a chicken was boiling in the pot on the stove. The voiceover on PBS promised the secret of vichyssoise would be revealed next. Vichyssoise could have been a more formal name for that upside down schwa 'e' for all I knew. Ultimately it wound up being so much more because it stirred an interest in food television and cooking shows featuring Martin Yan, Justin Wilson and Julia Child. . . and that was just the beginning.

There was nothing much else we could do inside on that cold snowy day except watch Julia Child on PBS, mesmerized by her simple approach to dishes that were clearly so complicated you wouldn't find them in the crockpot or roasting pan of a typical mid-western kitchen. She spoke of ingredients like leeks and shallots that were far from common and recommended a technique called 'braising' to develop the sweeter flavors of the more mild cousins to the onion.

On that day, as she and Martin and Justin looked directly into the camera - looking us square in the eye - at the end of each episode to share their final words of wisdom for the day, it was in that moment that each of us understood why we were there. We appreciated food as something more than a medium to sustain life and we had just shared 30 minutes together learning to further develop that appreciation. It was Julia herself who said it best in her book Appetite for Life, “It's a shame to be caught up in something that doesn't absolutely make you tremble with joy!” That joie de vivre was evident throughout her life, but never more prevalent than when she was cooking for and eating with
others.

Vichyssoise is definitely the embodiment of that joy. It is after all one of the two best known cold soups. And yet, it's equally good when served hot. It's simple and elegant. It allows for minor adaptations (if you don't mind being accused of heresy). It's great for both vegans and vegetarians (if you use vegetable stock and no cream). Some would suggest it's even better when you add sweet sausage and/ or bacon.

You can find classic vichyssoise recipes all over, we offer you our unique adaptation and suggest a trip to your local farmers market for the leeks (don't forget the potatoes, shallots and dill too). Leeks are, after all, both a winter and summer vegetable. We prefer to braise them first and then allow them to melt into the soup as it simmers. The resulting flavor profile is wonderfully rich and complex, just as Julia promised!

Best of all, this soup takes all of an hour to complete and tastes like it's been simmering all day. If we were to pass on just one tip to make this dish spectacular, we'd share one of Julia's, “Always start out with a larger pot than what you think you need!”

Bon A Petiet



Potato Leek Soup (or Vichyssoise)
(recipe courtesy of go lb. salt)

Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 8-10

Ingredients
6 large baking potatoes
2 large leeks (thinly sliced – white to light green portions only)
2 large shallots (diced)
1-1/2 lbs. sweet Italian sausage
1 lb. bacon
4 cups half-and-half
2 cups heavy whipping cream
2 bunches fresh dill (chopped)
chives
Sel Gris de Guerande
2 Tbsp. butter

Instructions

Bring 6 qt stock pot with heavily salted water to a boil.

Peel and cube potatoes into ½” – ¾” pieces. Boil until fork tender.

In separate skillet fry bacon lardons then remove to paper towel when done.

In separate 10 qt stock pot fry crumbled sausage until mostly done. Pour off most of the pork fat, allowing 2-3 Tbsp to remain. Add butter, then add shallots and leeks, braising until tender.

Add fork tender potato chunks to sausage and leeks. Add 2 cups of potato water and stir all together.

Add half-and-half and heavy whipping cream. Constantly stirring, bring soup to a boil and then reduce to medium heat for 20 minutes. Season to taste, then reduce to simmer for an additional 20 minutes.

Final soup will not have any leek or shallot pieces as all will have fully ‘melted’ into the soup. Smaller potato pieces will remain.

Add fresh chopped dill and stir all together.

Serve topped with bacon lardons, fresh chopped chives and fresh ground Tellicherry pepper.