Minestrone

With the cold, windy, rainy days we've had lately, soup season is here.  I kicked it off with our favorite minestrone soup.  You have to remember to soak your beans overnight, but otherwise, this is a very simple soup that you can let sit on the burner and take care of other things, like entertaining your toddler.

The Boy loved his "Bean Soup"

Hearty Minestrone Soup
based on Cooks Illustrated, Jan/Feb 2010

Table salt
1 c dried cannellini or great northern beans, rinsed and picked over
1 T plus 2 t olive oil
2 celery ribs, cut into 1/2" pieces (about 3/4 cup)
1 carrot, cut into 1/2" pieces (about 3/4 cup)
2 small or 1 large onions, cut into 1/2" pieces (about 1 1/2 cup)
1 zucchini, cut into 1/2" pieces (about 1 cup)
2 medium cloves garlic, minced
1/2 small head of green cabbage, cored and cut into 1/2" pieces (about 2 cups)
1/8 - 1/4 t crushed red pepper flakes
8 c water
2 c vegetable broth
1 piece Parmesan cheese rind, about 5" x 2"
1 bay leaf
1 1/2 c V8 juice
1/2 c chopped fresh basil leaves
black pepper
grated Parmesan for serving

1.  Dissolve 1 1/2 T salt in 2 quarts cold water in a large bowl.  Add beans and soak at room temperature for at least 8 hours and up to 24 hours.  Drain and rinse well.
2.  Add soaked beans, 8 cups water, broth, Parmesan rind and bay leaf to a large stock pot.  Bring to a boil over high heat.  Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender, 45 to 60 minutes.
3.  Meanwhile, heat oil in a large skillet.  Add celery, carrot, onions and zucchini.  Cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes.  Stir in garlic, cabbage, 1/2 t salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer.  Set aside.
4.  When beans are tender, add vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes.  Discard bay leaf and Parmesan rind, stir in chopped basil and season with salt and pepper.  Serve with grated Parmesan.

Cook's Note:  During the summer, I made pesto with the basil we grew and froze it in ice cube trays.  Last night when I made the soup, I tossed in two of my pesto cubes (at the same time as the V8 juice) in place of cut basil leaves.  I think Ryan would agree that the broth tasted better this way.

Black Bean Soup

This is Sydney's favorite dinner and really fast to prepare.

Black Bean and Salsa Soup from Annie's Eats

Ingredients:
2 cans black beans, drained and rinsed
1.5 c. vegetable broth
1 c. salsa
1 t. cumin
sour cream, green onion, shredded cheese for garnishing

Directions:
Combine beans, broth, salsa and cumin in a large pot on the stove. Turn on the heat and blend until fairly smooth with an immersion blender. Heat soup in a saucepan over medium heat until thoroughly heated. Put soup in bowls and garnish as desired.

Baked Potato Soup

Why is it still cold? It makes me want this soup. It can easily be made vegetarian by leaving out the bacon and using veggie stock, but we really like the bacon in our house. The recipe is a bit fussy for me so I modify it by just chopping up all the baked potatoes (skin and all) and blending it all up with an immersion blender and it becomes a one pot meal. Just be sure to use a big pot. I have used whatever random dairy products I have on hand in the fridge as substitutions for the sour cream (cream cheese, skim milk, whole milk, half & half, etc.) and have even substituted green onions for the leeks and it was great too. So besides being incredibly yummy, its great because I usually have the stuff to make it in my fridge and all 4 of us gobble it up. Alex especially likes to customize his soup with various toppers (see photo). Eat it with a green salad.

Baked Potato & Leek Soup with Chedder and Bacon
2 medium russet potatoes (about 1/2 lb. each)
1/4 cup unsalted butter
2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk
1/2 cup sour cream
4 thick slices bacon, cut into 1/2-inch dice
1 cup grated sharp Cheddar (about 1/4 lb.)
2 Tbs. thinly sliced scallion greens or chives

Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.
Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
nutrition information (per serving):
Calories (kcal): 290; Fat (g): 20; Fat Calories (kcal): 15; Saturated Fat (g): 9; Protein (g): 30; Monounsaturated Fat (g): 2; Carbohydrates (g): 32; Polyunsaturated Fat (g): 85; Sodium (mg): 3; Cholesterol (mg): 850;
photo: Scott Phillips
From Fine Cooking 57, pp. 78
May 1, 2003