A Soup-er Dinner

Most us of are thinking about spring and enjoying a little time outdoors.  But mid-March still presents itself with cool nights.  A big pot of hot soup will feed your family and warm your home.

Soup is my favorite thing to cook and to eat!  There are so many varieties and it works great for lunch or dinner.  For the hearty eaters in your home (teenagers and husbands), soup can easily be accompanied with a salad and bread for a complete meal. 

The recipes I’ve included in this edition are a meal in themselves.  I make them often for parties and company.  Soup makes a great first course for dinner guests.  Make a large pot the day before company arrives and reheat when ready to serve.  Set a crock pot on low before your party, fill with warm soup and forget it!

Soup can be a great way to use up leftover chicken or veggies.  Homemade soups can be prepared ahead of time and contain ingredients that you control, making them a much healthier option than prepared soups.  Get a good thermos and pack some leftover soup for your lunch at work.  This will save you time and money.

Creamy Chicken And Wild Rice Soup

• 1 cup carrots, peeled and sliced
• 1 cup celery, sliced
• 1 cup mushrooms, quartered
• 3 tablespoons butter
• 3 tablespoons flour
• 2 14-ounce cans chicken broth
• 2 c. shredded rotisserie chicken
• ¾ cup cooked wild rice
• ¼. teaspoon black pepper
• 1½ cups half-and-half

Directions: In a medium pot, cook carrots, celery and mushrooms in butter over medium heat until tender.  Stir in flour.  Add broth, chicken, wild rice and pepper.  Cook and stir until mixture is bubbly and slightly thickened.  Stir in half and half and heat through.  Serve with warm rolls. Makes 4 servings.  Can easily be doubled or tripled. 

Pasta E Fagioli

• ¼ cup olive oil
• ½ cup chopped onion
• ½ cup sliced carrot
• ½ cup sliced celery
• 2 cloves garlic, peeled and chopped
• 1 46-ounce can chicken broth
• 1 15- ounce can cannellini beans, drained and rinsed
• 1 14- ounce can Italian plum tomatoes with juice
• 1 cup ditalini pasta, uncooked
• 2 cups chopped baby spinach leaves
• ¼ cup grated Pecorino Romano cheese

Directions: In a large pot, combine oil, onion, carrot, celery and garlic.  Cover and cook over low heat for about 10 minutes.  Add the broth, beans and tomatoes.  Cover and cook until flavors are blended, about 15 minutes.  Add pasta and spinach to pot.  Cook uncovered until vegetables are tender and mixture is thick, about 10 minutes.  Add salt and freshly ground pepper to taste.  Stir in cheese and ladle into warm bowls.  Serve with some crusty bread.  Serves 4-6.  Can easily be doubled or tripled.