Minestrone

Needless to say, fall is prime minestrone eating time.  There are so many variations of this delicious and healthy soup –  it’s a handy recipe to have when you need to clean out the fridge, just throw in whatever you need to use up! Personally, I prefer a semi spicy tomato-Parmesan flavoured broth with a healthy serving of veggies, beans and pasta with some fresh spinach thrown in right before you eat.  I don’t find soggy soup soaked spinach particularly appetizing, so I usually wait until the last possible minute to add it.  And, if you have some crusty Italian bread on the side, you’ve hit the fall-dinner jackpot 🙂

Fresh Sinach and Minestrone

Give it all a stir and dig in!

Minestrone

Minestrone Recipe

2 tbsp canola oil
3 slices back bacon, chopped
1 onion, chopped
4 cloves garlic
2 carrots, chopped
2 celery stalks, chopped
1 tbsp dried oregano
1 tsp red pepper flakes
Salt and pepper, to taste
1 can diced tomatoes
6 cups chicken stock
1 can each red kidney beans and chickpeas, drained and rinsed
1 cup short pasta (rigatoni, penne, shells, tubetti etc. etc. etc.)
1/3 cup chopped fresh Italian parsley
2 tbsp chopped fresh basil
Grated fresh Parmesean, to taste

1.  In soup pot, heat oil over medium-high heat and cook back bacon for 2 minutes.  Reduce heat to medium and add onion, garlic, carrots, celery, oregano, red pepper flakes, salt and pepper.  Cook for about 10 minutes or until softened and just about golden.
2. Add tomatoes, pour in chicken stock; bring to boil.  Reduce heat to simmer and add beans, chickpeas and pasta.  Simmer for about 20 minutes or until pasta is tender.  Stir in Parmesean, parsley, and basil.  Add spinach right before eating.

*Skip the back bacon and use veggie broth for an easy vegetarian meal!

Split Pea and Bacon Soup

Brrrrrrrrr!  It’s getting cold out there, and one of the best ways to warm up is with this hearty, delicious and totally good for you soup.  I used back bacon this time because it’s a salty, wonderful and healthy substitute for regular bacon.  But of course don’t let me deter you from using regular bacon or ham in this soup, they will only add to the deliciousness.   I think the best way to prep the meat is to cook it up in a frying pan until it’s a bit crispy, and then throw it in right before serving.  The crispiness will add some tasty texture.

Split Pea and Bacon Soup Ingredients

Get everything going in a big soup pot. The peas take a while to hydrate, so you’ll have to be patient with this one!

Soupy goodness

But it’s well worth the wait.  And don’t forget the fresh baguette.

Split Pea and Bacon Soup

Bacon and Split Pea Soup Recipe

4 cups vegetable broth
4 cups water
2 cups split peas, rinsed and sorted
4 thick slices back bacon or ham
1 white onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 tbsp fresh rosemary or thyme, chopped
1 bay leaf
½ tsp each salt and freshly ground pepper

1.    In large soup pot, combine broth, water, split peas, back bacon, onions, carrots, celery, and spices.  Bring to a boil, and skim off any scum.
2.    Cover and simmer for 1 ½ to 2 hours or until peas are soft.

Roasted Tomato and Bean Soup with Back Bacon

I love this soup.  It’s tasty, hearty, and very healthy.  Roasting the veggies really brings out the natural sweetness and nice rich flavours.

It freezes nicely too, so make a big batch and put half into single serving Tupperware containers for a last minute lunch, or lazy dinner.

Soup Ingredients

Chop up the veggies and toss with olive oil and cumin.  Roast for about an hour and get ready for some intoxicating smells emerging from your oven!

Roasted Veggies

Remove carrots from the mix, throw everything into a soup pot, and purée.  I used my trusty Immersion blender, because it’s much less messy than transferring everything to a blender or food processor.  But really, whatever tools you have to mash things up will do the trick!

Veggies puréed = soup

Add, the rest of the ingredients to the pot and bring it to a boil.  That’s it!  Now you can eat!

Hearty, Chunky Tomato Soup

Roasted Tomato and Bean Soup with Back Bacon

2 lbs Plum Tomatoes, halved lengthwise
1/2 Large Onion, cut into chunks
2-3 Carrots, cut into chunks
4 Cloves of Garlic
1 Tbsp Olive Oil
1 Tsp Ground Cumin
2 ½  Cups Broth (Beef, Chicken or Veggie will work fine)
1 Can Black Beans, drained and rinsed
3 Thick Slices Back Bacon, cooked and chopped
Salt & Pepper to taste

1.  Preheat oven to 375 Degrees.
2.  In roasting pan or big baking dish, toss together tomatoes, onion, carrot, garlic, oil and cumin.  Roast until veggies are starting to brown, stirring occasionally, about 1 hour.
3.  Remove carrots and set aside.  Place remaining veggies in a big soup pot, along with broth.  Use Immersion blender to purée mixture until smooth with some small chunks remaining.  Or transfer ingredients to blender or food processor to purée.
4.  Add carrots, beans, bacon, salt and pepper, and bring to a boil.  Reduce heat and simmer until heated through.

From:  The G.I. diet Cookbook