Tuscan White Bean And Barley Soup

Tuscan White Bean And Barley Soup

An Italian twist on a classic bean and barley soup, this bowl of goodness is pantry friendly and sure to keep you warm on a chilly night.

Ingredients:

1 tablespoon olive oil

1 small onion chopped (about 1 cup)

1 celery stalk, trimmed and chopped 

1 carrot peeled and chopped

1/4 teaspoon ground black pepper

1 clove garlic, minced

1 teaspoon Italian seasoning

1/2 cup barley

1 can 15.5 oz. cannelloni beans, drained and rinsed

1 can 14.5oz. diced tomatoes

2 1/2 cups vegetable or chicken broth

2 tablespoons grated parmesan cheese, optional

2 tablespoons chopped fresh basil, optional

Directions:

Heat oil in a medium saucepan over medium heat.  Add onion, celery, carrots and pepper.  Cook until vegetables are softened, about 5 to 7 minutes.  Add garlic and Italian seasoning and cook for 1 minute more. Add barley, beans, tomatoes, and stock and stir.   Bring to a boil.  Reduce heat and simmer for 25 to 30 minutes, or until barley is tender. Season to taste with salt and more pepper.  Divide among serving bowls and garnish with parmesan and basil, if desired.

Directions for Dry Beans:

Soak over night in separate bowls, covered with 3" water.  Cook in seperate pans as they each may not require the same amount of cooking time.  Cook to al dentê.  Use in recipe. 

 

French Onion Soup

French Onion  Soup

Ingredients
¼ C (57 g) unsalted butter
6 med yellow onions, sliced
1 tsp (4 g) sugar
1 T (8 g) flour
1 C (237 ml) dry white wine
4 C (946 ml) beef broth
Pepper to taste
6 (½ inch thick) slices day-old French bread
2 C (241 g) grated swiss cheese
½ C (90 g) grated parmesan cheese

Directions:
Melt butter in a large Dutch oven over medium low: add onions and sugar; cover anad cook stirring occasionally, 30 minutes or until onions are soft but have not yet started to turn golden. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich carmel color, 10 to 15 minutes.


Whisk in flour until well blended; gradually add wine and cook, whisking constantly, until mixture boils and thicken. Whisk in broth and pepper; bring to a boil.


Reduce heat, cover and simmer 15 minutes. Ladle soup into six 1 1/2 cup bowls. Top each with a bread slice; sprinkle with cheese. Place under broiler until cheese melts and bubbles.

Tortellini Soup With Italian Sausage

Tortellini Soup With Italian Sausage

 Ingredients:

1 lb Italian Sausage
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried thyme
2 pinches crushed red pepper
2 cups beef broth
1 1/2 tablespoons tomato paste
1 (14.5 ounce) can fire roasted tomatoes
4 cups vegetable broth
10 ounces refrigerated tortellini
3 cups arugula  (or spinach)
Grated Parmesan Cheese

Directions:

Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat.  When it is almost fully browned add the onion and cook until the sausage is done browning and the onion has softened.  Turn the heat to low and add the garlic, basil, oregano, parsley, thyme and crushed red pepper; cook for 1 minute stirring constantly.

In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste.  Increase the heat to medium low and simmer for 3-4 minutes.

Add the cheese tortellini and simmer for 10-15 minutes or until the tortellinis are cooked to your desired tenderness.  Remove the pan from the heat and stir in the arugula.  Add salt and pepper to taste.  Sprinkle each bowl with 1-2 tablespoon freshly grated Parmesan cheese.

Notes

You can substitute spinach for arugula without any changes to the recipe.

Most grocery stores carry refrigerated pasta although you may have to ask where it is in the store.  You can always substitute frozen cheese tortellini.

Try to purchase a good Italian sausage from a local Italian meat market.  If it is only available in links simply cut the casings off.

This soup is really so quick and easy that is doable on a weeknight.

Dried herbs work best in soup where their flavors have time to permeate the whole pot.  I like to add them right before the liquids and stir for about 1 minute.

Buy the freshest dried herbs you can get.  If they don’t have much smell to them anymore than they have lost their potency and they will not lend much to the recipe.  It is time to replace them.

The crushed red pepper adds a very minuscule amount of heat but if the idea of adding it leaves you apprehensive than omit it.

Fennel Salad

Fennel Salad

Ingredients:

2 pounds fennel bulbs

1/4 cup plus 2 tablespoons good olive oil

1/4 cup freshly squeezed orange juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Directions:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later.  Cut each bulb in half and remove the core with a sharp knife.  Slice each half crosswise making half-rounds 1/4 to 1/8 inch thick.

Heat 2 tablespoons of olive oil in a large saute pan.  Add the fennel slices and saute for 2 to 3 minutes over medium heat, until translucent and slightly cooked but still al dente.  Transfer the fennel to a bowl and set aside

Meanwhile whisk the orange juice, salt, and pepper together in a small bowl.  While whisking slowly add 1/4 cup olive oil and pour over cooked fennel.  Add the parmesan cheese and 2 tablespoons chopped reserved fennel leaves and season to taste.  Serve at room temperature.