In the past week I have come across two DELICIOUS soup recipes, and although soup is more of a winter meal, these were great on rainy, spring days. I wanted to share the love. Enjoy!
Hearty Potato Soup
6 med. potatoes, peeled and cubed
1 med. onion, chopped
1 1/2 carrots, chopped
3 celery stalks, chopped
3 1/2 c. water
6 chicken bouillon cubes
6 T. butter
6 T. flour
4 c. whole/2% milk
1/4 t. cilantro
3/4 t. salt
1/2 t. pepper
1 c. shredded cheese(any you desire)
In a large pot, add water & bouillon cubes. Over medium/high heat, heat water and dissolve cubes. Once bouillon cubes are dissolved add potatoes, onion, carrot, and celery. Bring to a boil, boil for 2-3 minutes. Reduce heat; cover and simmer for 15-20 minutes or until veggies are tender.
Meanwhile, in a saucepan, over med/high heat, melt butter; stir in flour until smooth. Gradually stir in milk. Stirring constantly, bring to a boil and cook for 2 minutes or until thickened. Stir into potato mix. Cook and stir until thickened and bubbly. Add cilantro, salt, and pepper. Remove from heat; stir in cheese until melted. Yields 7-8 servings.
Pasta Fagioli
1 T. olive oil
3 cloves garlic, finely chopped
3 cups chicken broth
2 cans (8 oz. each) tomato sauce
1 t. Italian seasoning
1/4 lb. ditalini pasta
4 carrots, peeled and sliced into coins
2 cans (15 oz. each) cannellini beans, drained and rinsed
1/4 lb. Capicola (spicy Italian ham)
1/2 t. salt
1/4 t. pepper
Grated Parmesan cheese
Heat oil in saucepan over med. heat. Add garlic and cook 1 minute. Stir in broth, 2 cups water, tomato sauce, and Italian seasoning. Bring to a boil. Add pasta and carrots; simmer for 10 minutes, stirring occasionally.
Stir in beans, Capicola, salt, and pepper. Heat through. Serve warm with grated Parmesan cheese, if desired.
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