Cannellini Bean & Vegetable Minestrone

For all those affected by the Winter Storm "Hercules", this one's for you~

You're in my thoughts & prayers....stay warm, stay indoors and stay safe! 

Cannellini Bean & Vegetable Minestrone

3 slices bacon, chopped
1 onion, chopped
3 ribs celery, choppe
3 cloves garlic, minced
1-1/2 tsp. dried basil
1 can (15 oz.) crushed tomatoes
2 Tbsp. tomato paste
4 C chicken broth
1/2 C your favorite pasta, such as Rigatoni
4 C cooked vegetables, such as corn kernels, green beans (cut into 2-inch pieces), carrots or butternut squash (cut into small cubes)
1 can (15 oz.) cannellini beans, rinsed
Salt and Pepper
Grated Parmesan Cheese, for serving

In a 4-qt. saucepan or small Dutch oven, cook the bacon over medium heat, stirring, until crisp, 6 to 7 minutes.  Add the onion, celery, garlic and basil; cook until the vegetables are tender, 10 minutes. 

Stir in the tomatoes and tomato paste; cook, stirring often, 2 minutes.  Increase the heat to medium-high, add the broth and bring to a boil.  Immediately reduce the heat to medium-low; cover and simmer for 20 minutes.

Add the pasta, cover and simmer, stirring occasionally, until al dente, 10 minutes.  Stir in the cooked veggies and beans and cook until heated through, 2 minutes.  Season and serve with the Parmesan.

Serves 6

Beef Barley Soup

     Some of you may know that since my diagnosis of Fibromyalgia in the last month, I've been focusing on eating more healthy.  I've incorporated a LOT of whole grains and fiber in my diet, not to mention vegetables and fruits.

     I stumbled upon this recipe recently, and it's on my menu to make this coming week, so I thought I'd share! I have NEVER eaten barley, but my hubby was game to try it as well, so I will be sure to post a follow-up letting everyone know how this turned out.   Hope you enjoy....

Beef Barley Soup

1 Tbsp. vegetable oil
1 1/4 lb. beef chuck for stew, cut into 1-inch pieces
1 tsp. salt
1/8 tsp. black pepper
1 large onion, chopped
3 cloves garlic, minced
1 container (26 oz.) unsalted beef stock (such as Swanson) *I used an entire 32 oz. container
3 C water  (I cut this to TWO cups due to the increase in beef broth)
2 large carrots, peeled and sliced (I used 3 & could have used more)
2 ribs celery, sliced
1 can (14 1/2 oz.) no-salt-added diced tomatoes
8 oz. sliced white mushrooms
3/4 C barley
1/2 tsp. dried thyme
*I used several splashes of Worcestershire sauce--gave it great flavor!
1 C frozen peas, thawed (I will be omitting, as hubby detests peas--perhaps I will substitute a can of green beans)
Chopped parsley (optional)

Heat oil in a large pot over medium-high heat.  Season beef with 1/4 tsp. of the salt and the black pepper and add to pot; saute 5 minutes, turning once.  Add onion and garlic; cook 3 minutes, stirring occasionally.

Add stock, 3 cups water, carrots and celery.  Cover and simmer 60 minutes, stirring occasionally.  Add tomatoes, mushrooms, barley, remaining 3/4 tsp. of the salt and the thyme.  Simmer 30 minutes, covered, stirring occasionally.

Stir in peas (or beans!) and simmer 2 minutes.
Garnish with parsley, if desired.

Serves 6

Broccoli Chowder with Cheddar Toast

The last few days here have been very breezy and cool, which definitely makes it feel like Fall is in the air.  I LOVE Fall and the gorgeous colors that come with it, and I always look forward to cooking warm, comfort food again.  Soup recipes always come in handy because at least in my home I can make them stretch for a couple of nights since there's just the two of us.  I hope you enjoy this one!

Broccoli Chowder with Cheddar Toast

2 strips bacon, thinly sliced (ummm....are they joking?!  I'd triple this, at a minimum)
2 Tbsp. unsalted buter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/2 tsp. celery seed
2 Tbsp. all-purpose flour
2 C low-sodium chicken broth
2 C milk
4 small red-skinned potatoes (about 6 oz.), quartered
1/2 head broccoli (about 10 oz.), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 Tbstp. dijon mustard
1 baguette, sliced into 8 1/4-inch thick pieces
4 oz. cheddar (or your favorite....I think gruyere) cheese, cut into 8 thin slices

Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes.  Add the onion, garlic and celery seed and cook until soft, about 4 minutes.  Scatter the flour over the mixture and stir to coat.  Gradually add the broth and the milk, whisking until smooth.

Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes.  Add the broccoli florets and season with 1/2 tsp. salt.  Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.

Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high.  Spread the mustard on each piece of baguette and top with a slice of cheese.  Place on a baking sheet and broil until the cheese melts; serve with the soup.

Serves: 4