Minestrone Soup

My mom and I were lucky to both have a day with nothing to do recently. This is quite a rarity for us since we are both always running around all day and never have spare time at the same time. We decided to some cooking because we had a busy week ahead and knew some nights could quickly turn to pizza or take out (not that I mind those nights on occasion). We made a double batch of this minestrone soup, so we would have plenty for the busy nights. This soup recipe is one of my family's favorites that has been passed down from my Mom's Mom. I hope that you and your family enjoy it as much as we do!

12 cups water
2 1/2 cups dried navy beans
1 1/2 cups of dried northern beans

6 strips low-sodium bacon, chopped

6 tbsp olive oil
2 small onion, chopped

3 garlic cloves, minced

4 stalks of celery, sliced

4 small carrots, peeled and sliced

2 medium potatoes, diced

2 tbsp parsley, chopped

1 tsp salt

1/2 tsp ground pepper

2 quarts hot water

1/2 cup pre-cooked rice

1 cup frozen peas

1/2 cup tomato paste

Pecorino Romano, grated for topping

oyster crackers, for garnish

1. Bring 12 cups of water to boil in a large sauce pot. Add the beans gradually to keep the water boiling.

2. Simmer beans for 2 minutes and remove from heat. Set aside to soak an hour and a half.

3. Add bacon to the pot of beans and return to medium heat. Bring to a boil and reduce heat to low whiling stirring occasionally.

4. While beans are simmering, heat olive oil in skillet and cook the onions and garlic just until browned, then set aside.

5. After beans have simmered one hour, add onions, garlic, celery, carrots, potatoes, parsley, salt and pepper. Slowly pour in two quarts of hot water and simmer about two hours until beans are tender.

6. Meanwhile, cook rice traditionally. When the soup is almost done cooking, add in rice and peas. Cook another 10 minutes or so until the peas are tender, then stir in tomato paste. Simmer another ten minutes and remove from heat. Sprinkle with cheese and crackers.

Approx. 10-12 servings

Black Forest Cream of Musroom Soup

My parents were recently told by their doctor to go on a strict diet in efforts to improve their health. My family is generally a pasta loving, big eating, fun times family. We tend to eat a bunch, because we love the philosophy of the Italian table. However, my parents are doing a switch away from eating meat, carbs, and dairy for the next two months. So I researched the diet and found some recipes, and there are definitely some fun and creative ways to eat even with restrictions. This recipe is taken directly from Dr. Fuhrman's website, which was full of great ways to eat healthy.


1/2 cup dried mixed mushrooms (optional)
2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4" thick
2 cloves garlic, minced or pressed
2 teaspoons herb de Provence
2 carrots, coarsely chopped
3 cups cauliflower florets, cut into small pieces
1 cup chopped organic celery
3 leeks, cut into 1/2 inch rounds
4 tablespoons no salt seasoning
5 cups carrot juice
3 cups water
1/4 cup raw cashews
1 tablespoon lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 cans white beans, northern, navy, or cannellini (no salt)
1 5-oz bag organic baby spinach
1/4 cup chopped fresh parsley
Instructions:
If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces.

Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside.

In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and seasoning to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy.

Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted.

Serve garnished with fresh chopped parsley.

Creamy Chicken Gnocchi Soup

Adapted From: Copykat Recipes

Creamy Chicken Gnocchi Soup
I went out to dinner with lots of my family at the Macaroni Grill a few days ago and they had this soup that was excellent! So when I got home I did some research and found one I liked (just made a few adjustments). Hope you enjoy!


2 boneless skinless Chicken Breasts cut into ~1 inch thin squares
3 cloves of Garlic (pressed)
1 tablespoon Onion, finely chopped
2 tablespoons of fresh Basil, finely chopped
1 cup fresh Spinach cut into very thin strips
2 cups Gnocchi (not frozen)
2 cups Half and Half
2 cans Chicken Broth
1 cube Chicken Boulion
4 tablespoons Butter
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Wondra (or Flour)
1 teaspoon Parsley flakes (fresh or dried)
1 teaspoon Oregano
1 cup grated Pecorino Romano Cheese
Garlic Powder (to taste)
fresh Cracked Pepper (to taste, we prefer a lot of Pepper)
ground Sea Salt (small amount due to high Sodium content of Chicken Broth)


1-In a large(4 quart or more) sauté pan or stock pot, heat Extra Virgin Olive Oil.

2-Sauté Chicken (season to taste with Garlic Powder, Sea Salt, and Cracked Pepper).

3-Once cooked through, stir in Garlic and Onion; mix thoroughly.

4-Add Butter and Wondra. Stir until fully melted, combined, and chicken is coated.

5-Stir in Chicken Broth and Chicken Boulion. Be sure to scrape the crusted flavor off of the bottom of the pan.

6-Bring to a simmer; stirring frequently.

7-Stir in Gnocchi, Oregano, and Parsley. Let simmer (not boil) for 5-7 minutes to cook Gnocchi.

8-Stir in Half and Half, Spinach, and fresh Basil; reduce heat.

9-Stir in Sea Salt and Cracked Pepper. Let combine for about 10 minutes; stirring occasionaly.

10-Stir in grated Pecorino Romano Cheese just before serving.