1 medium-sized butternut squash – peeled and cubed
1 can of pumpkin (not pumpkin pie mix)
1 can of evaporated milk
1 medium yellow onion, chopped
1 clove garlic, minced
4 T. butter
1 T. extra virgin olive oil
2 T. all-purpose flour
1 big veggie or chicken bouillon cube, optional
Cover squash cubes with approximately 2-½ cups of water – cook until tender. With a basket ladle, remove squash and place in high-powered blender or food processor; while the squash is cooking, sauté the onion and the minced garlic in 2 T. of butter and 1 T. of olive oil, until translucent. Carefully place the onion/garlic mix in with the squash.
To the squash/onion/garlic mixture, add the can of pumpkin – puree until smooth. If necessary, add a little of the evaporated milk. Now, to the squash cooking water add one big bouillon cube, if desired, and dissolve over medium heat. While that is happening, melt the remaining 2 T. of butter and add the 2 T. of flour to begin a roux, slowly add all of the evaporated milk. This mix will be thick – pour into the cooking water and whisk until blended. Now, add the squash/onion/garlic/pumpkin puree and heat through. Serve.
There are no words to describe how good this is!!!
1/4 cup extra virgin olive oil
1 onion, finely chopped
1 can of chickpeas, rinsed and drained
1 sprig of fresh Rosemary
salt & pepper
2 – 1/2 cups water (or stock if you have it)
1 large bouillon cube (veggie or chicken) (do not add if using stock)
Fresh grated Parmesan cheese
Freshly minced raw garlic, optional
In a medium saucepan, heat the oil. Add the onions and gently saute until slightly golden, then add the chickpeas, Rosemary, s&p. Remove from heat, and with a fork mash one-third of the chickpeas, for texture. Return to the heat, add the water and bouillon, or stock, cook for 15 minutes.
If desired drizzle a little olive oil, minced raw garlic, and fresh Parmesan gratings over each bowl of zuppa before serving.
How good is this? Sharpshooter went for “thirds”, and said, “Next time you have to make more!”
I love soup! Nothing says “home” like a pot of soup simmering on the stovetop. This is delicious and can be made at the last minute! Bon Appetit!
White Bean Soup with Kale
1 lb kale
2 tsp EVOO
1 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
6 cups low sodium chicken broth or veggie broth
1 cup chopped carrots
1/3 cup tomato paste
1/2 tsp salt
1/2 tsp dried Thyme leaves
1 – 15.5 oz can Cannellini beans, rinsed well and drained
1 – 14.5 oz can diced tomatoes, do not drain
1/4 tsp black pepper
Remove & discard stems from kale, coarsely chop leaves to equal six cups. Wash well in cold water, drain and set aside.
Heat EVOO in a large Dutch oven over medium-high heat. Add onion, celery, and garlic; saute 5 minutes or until veggies begin to soften. Add kale, broth and next 7 ingredients. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until veggies are done to your liking. Stir in pepper.
3 T olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1-26 ounce jar Marinara Sauce (I buy Paul Newman’s and just a sidenote: they no longer donate to Planned Parenthood)
2-14 ounce cans of chicken or veggie broth
1-15 ounce can Cannellini beans, drained and rinsed
1/2 tsp red pepper flakes (more for more punch)
1/2 cup Pastina pasta (or any teeny pasta)
1/2 tsp salt
1/2 tsp coarse black pepper
In a large soup pot, warm the oil on medium-high heat. Add the carrots, onion and garlic and saute until soft, 2-3 minutes. Add the jar of marinara, chicken broth, beans, red pepper flakes, pasta, and s&p. Simmer 10 minutes. Ladle into bowls. Sprinkle with Parmesan and drop a couple croutons on top. Serve. Approximately 4 “main” servings.
This is so extraordinarily good. It is a wonderful, fast, go-to supper for women on the go or a great lunch at home. Add grilled cheese sandwiches or a fresh salad and you will experience food heaven on earth.
(recipe origin: Giada De Laurentis)