Loaded Zuppa Toscana

INGREDIENTS

6 slices bacon uncooked
1 pound bulk/ground spicy Italian sausage
1 onion, chopped
3 carrots, chopped (approx. 1 ½ cups)
3 stalks celery, chopped (approx. 1 ½ cups)
4-6 garlic cloves, minced
1/3 cup flour
1 1/2 pounds/3 medium russet potatoes chopped into bite size cubes
1  15 oz. can cannellini beans rinsed and rained
1  15 oz. can can sweet corn rinsed and drained
1  15 oz. can creamed corn
4 cups low sodium chicken broth
3 cups milk
3 tablespoons cornstarch
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 tsp EACH dried parsley, salt
1/2 tsp EACH dried basil, dried oregano
1/4 tsp EACH dried thyme, pepper
1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

Add later:

2-3 cups half and half
4 cups loosely packed  fresh chopped spinach or kale

Garnish (optional)

remaining bacon in directions
fresh parsley
Parmesan cheese

Turmeric, lentil and lemon soup

2 teaspoons extra virgin olive oil
1 large red onion, finely chopped
3 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon dried chilli flakes
500ml (2 cups) gluten-free salt-reduced vegetable stock
135g (3/4 cup) French green lentils, rinsed, drained
2 vine-ripened tomatoes, chopped
150g green beans, trimmed, sliced
100g trimmed kale, chopped
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh coriander
Natural yoghurt, to serve (optional)


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Notes: add chicken, leave out the lemon

Zuppa Toscana

 ½ lb. Italian Sausage (hot or mild)
1 yellow onion
2 cloves garlic
1 (15 oz.) can Great Northern beans
½ tsp smoked paprika
3 cups chicken broth
1 cup water
2 cups half and half
3 medium red potatoes (1.5-1.75 lbs.)
1 bunch (8 oz.) kale, chopped
pinch red pepper flakes (optional)
freshly cracked black pepper (optional)


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Have made this, used more vegetables and ham instead of sausage. Roughly mashed the beans to help thicken the soup. Really yummy although it might be best not to add the cream until serving.

American French Onion Soup

Ingredients for about 2 1/2 quarts of soup:

6 large yellow onions, cut in large dice
1/2 stick unsalted butter salt and pepper to taste
3-4 sprigs fresh thyme
1 or 2 tsps sherry vinegar, or to taste
3 tbsps dry sherry wine (do NOT use “cooking wine”)
4 cups high-quality beef broth
4 cups high-quality chicken broth
buttered croutons
shredded extra-sharp cheddar and Monterey Jack cheese (you’ll need about 1/3 cup per bowl)

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Life-Saving Red Lentil Soup

Serves 4-6

Prep time: 5 min
Cook time: 40 min in a pressure cooker or 1 h 10 min in a regular pot
Total time: 45 min to 1 H 15 Min

Ingredients

1 cup red lentils, washed and drained
1 medium potato, peeled, washed and cut into 1 inch / 2.5 cm dices
1 medium carrot, thoroughly washed and cut into 1 inch / 2.5 cm dices
1 medium onion, peeled and cut into 1 inch / 2.5 cm dices
6 cups water
1/2 tsp ground cumin
1 tsp fine sea salt
4 tbsp butter
2 tsp all-purpose flour
dry mint, for serving
red pepper flakes, for serving
1/4 cup toasted sunflower seeds, for serving (optional)
melted butter / olive oil, for serving


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Cream of Mushroom Soup

Ingredients:

1/4 cup unsalted butter
2 pounds white or brown button mushrooms, sliced
1 yellow onion, diced
1 rounded tbsp flour
6 sprigs fresh thyme, tied into a bundle with kitchen string, plus some picked leaves to garnish
2 cloves garlic, peeled, left whole
4 cups chicken broth or stock
1 cup water
1 cup heavy cream
salt and fresh ground black pepper to taste



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Classic Chicken Noodle Soup

Ingredients for 4-6 servings:

1 tbsp melted butter
1 tbsp rendered chicken fat
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1/4 tsp fresh thyme leaves or pinch of dried thyme
2 quarts roasted chicken broth
1 pound cooked chicken breast, cubed
4 oz dry wide egg noodles
cayenne, salt and black pepper to taste



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