Tuscan Bean Soup

This soup was inspired by this soup recipe posted by my friend Natalie (you will find eventually that most of my favorite recipes come from Natalie). My modifications are in italics.


Tuscan Bean Soup
from 1001 Low-Fat Soups and Stews by Sue Spitler and Linda R. Yoakam

2 c. white beans, drained (Cannellini or Great Northern) (or 3 C. soaked dried beans)
1 c. onion, chopped
3 medium carrots, diced (or cut into slices)
2 cloves garlic, minced
2 T olive oil
8 oz deli ham, chopped (or 1 C. chopped ham)
3 c. chicken broth, divided
½ tsp dried thyme
½ tsp dried marjoram
½ tsp dried rosemary
1/8 tsp black pepper
1/8 tsp crushed red pepper
1 c Italian diced tomatoes
Salt, to taste

Saute the carrots onions, and garlic in olive oil until tender (5-8 minutes). Add ham and saute for 2 more minutes. Add 2 C. broth, herbs, and peppers. With remaining cup of broth, mix with 1 1/2 cups of beans in a food processor until smooth. Add this mixture, along with remaining beans to the soup (if you are using canned beans, wait to add the beans until the end when you add tomatoes). Heat to boiling, then reduce heat and simmer for about 35 minutes. Add tomatoes and salt, to taste. Serve with crusty bread.

Creamy Tomato Soup

Creamy Tomato Soup
By Kenn K, a friend

6 slices of bacon
1 Red onion (or yellow, I just prefer red) chopped
4 Celery Stalks, chopped
3 Carrots, chopped (or about 2 cups of chopped baby carrots)
6 Cloves of garlic, minced
2 cans or 1/2 a carton of Chicken Broth
2 cans (14.5 oz each) diced tomatoes
2 tsp Salt
2 tsp Black Pepper
4 Bay Leaves
2 tsp Thyme
1 tsp oregano
1 can Crema (table cream), or 1 cup sour cream
1 cup milk
1 T parsley, finely chopped or dried

Optional garnish
Chopped avocado
grated asiago, parmiggiano regiano, or romano cheese

Don't these colors look gorgeous?! Veggies are much more photogenic than soup.

Cut bacon into 1” pieces and cook in a large soup pot over high heat, stirring, until most of the fat has rendered but bacon is still soft (i.e. not crispy). Transfer bacon to a paper towel-lined bowl or plate and set aside. Pour out all but about 2-3 Tbsp of the bacon grease. Reduce heat to medium high, add the onion, carrots, celery, garlic, bay leaves, salt, and pepper, and cook, covered, stirring occasionally, until soft and fragrant, about 8-10 minutes.

Add thyme and oregano, and stir to incorporate herbs. Pour the broth and (undrained)diced tomatoes into the pot. Cover and bring to a boil. After it comes to a boil let mixture cook for about 20 – 25 minutes covered while stirring occasionally to keep ingredients from sticking to the bottom of the pot.

Remove the bay leaves, add the parsley, and stir. Turn off the heat. Mix the soup with a hand held stick blender until completely it is the consistency you desire.

Pour the heavy cream into the puree slowly while stirring/whisking. Add the bacon pieces back to the soup and stir.

Garnish individual servings with avocado and grated cheese.

Notes:
1. Add seasonings according to your taste. Don't feel limited. I also added some dried basil.
2. Diced tomatoes come in a variety of options. One of our cans actually had diced jalapenos added. Nice kick!
3. If you do not have a hand held stick blender, a normal blender works, but make sure to blend only a few cups at a time so it doesn't spill over.
4. Use real cheese. None of that canned fluff.