Have you ever tried a new recipe, taken a taste, and then had a whole bowl full because it was so delicious? That was how it was with me and this soup. I couldn’t believe how good it was, considering how simple it is to make, and how few ingredients.  I made the soup while I was working on something else, and pretty much added ingredients as an afterthought. It is wonderful! I think it would be a bit heavy to serve as a cup before a meal, but it would make a wonderful lunch with some crusty bread, or a nice dinner with a roll and salad on the side.

Pfaltzgraff “Hadlee Grey” Pasta Bowls

Creamy Tuscan White Bean Soup

Slightly adapted from sprinklesandsprouts

 3 15-oz. cans cannellini beans

2 T. olive oil

2 large Melissa’s shallots

5 cloves garlic

1 T. chopped fresh rosemary

1 t. Italian seasoning

2 c. vegetable broth

½ t. kosher salt

¼ t. freshly ground black pepper

½ c. grated Parmesan

1 c. fresh baby spinach, tightly packed

 Empty the contents of one of the cans of beans (beans and liquid) into a blender and puree until smooth. Drain the remaining two cans and set them to one side.

Peel and finely chop the shallots and garlic cloves. Pour the oil into a large saucepan. Add the chopped shallots and cook for 3-4 minutes until softened. Add the chopped garlic and cook for an additional minute.

Add the 2 cans of drained beans to the pan and stir to coat in the olive oil. Tip in the pureed beans, then rinse the blender out with the vegetable broth and add this to the soup. Add the rosemary, Italian seasoning, salt, and pepper.

Bring the soup to a simmer and cook gently for 10 minutes over low heat. Remove the soup from the heat and add the grated Parmesan and fresh spinach leaves. Stir to melt the cheese and wilt the spinach. Taste the soup and add more salt and pepper to taste.

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Of all the days of the week, Sunday is the day that I spend the most time in the kitchen. I’m not sure why that is, but that seems to be the case. This past weekend, I whipped up a wide variety of things that should take me the rest of the week, with plenty to go into the freezer for weeks to come. One of my favorite dishes was this creamy taco soup. I adapted it from a number of recipes I found online, adding my own personal touch, and lots of tasty toppings. Hearty and robust, the flavors just don’t stop. The kids are going to love this one, it's like a taco in a bowl.

Creamy Taco Soup

 2 T. olive oil

½ c. diced green pepper

1 yellow onion, chopped

1 T. Melissa’s minced garlic

1 lb. ground chuck

2 T. taco seasoning

4 c. beef broth

1-2 Melissa’s pickled jalapeños*, minced

2 14.5-oz. cans fire-roasted tomatoes

1 15.5-oz. can pinto beans, drained and rinsed

1 12-oz. can corn, drained

8 oz. cream cheese, cubed and softened

Kosher salt and freshly ground black pepper, to taste

 In a large pot over medium-high heat, heat the oil. Add bell pepper and onion, and cook until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add ground chuck and cook until browned; stir in taco seasoning.

 Once meat has browned, add broth, jalapeños, tomatoes, pinto beans, corn, and chilies. Bring to a bowl, then reduce heat and let simmer for 15 minutes. Stir in cream cheese until melted, then season to taste with salt and pepper.

 Top as you see fit.

 *Optional

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Mac and Cheese Soup

As seen on closetcooking.com

 ¼ c. butter

1 c. diced onions

1 c. diced carrots

1 c. diced celery

3 cloves garlic, minced

½ t. ground mustard

¼ c. flour

6 c. chicken broth

2 c. elbow macaroni

1 pinch freshly grated nutmeg

½ c. heavy cream

Steps

Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about 5-7 minutes.

 Add the garlic and mustard, sprinkle on the flour, mix, and cook for 2 minutes.

 Add the broth, macaroni and nutmeg, bring to a boil, reduce the heat and simmer until the macaroni is tender, about 10 minutes.

 Add the cream and cheese, mix, and let the cheese melt into the sauce.

Season with cayenne, salt and pepper to taste and enjoy!

 Option: Add 1 diced jalapeno with the onions, celery, carrots.

Option: Use your favorite mac and cheese cheese(s): cheddar, Monterey jack, Colby, Swiss, Parmesan, etc.

Option: Add crumbled blue cheese.

Option: Add 1 t. Worcestershire sauce.

Option: Add hot sauce to taste.

Option: Add sliced green onion.

If you are anything like me, you can not get enough soup -- cold soups in the summer, broths in the early fall, and heartier varieties in winter. As I mentioned a couple of weeks ago, I have been making a lot of soup in the month of October, and pleased with every one of them. This one is the only one that contains meat, so it is hearty, delicious, very filling, and sure to please the carnivore in your life. Aside from browning and draining the fat off of the meat, I think this was the easiest one to make. It freezes well, so I am set for the winter…at least for the time being.

Italian Sausage Soup

 1 lb. Italian sausage

2 Melissa's shallots, chopped

1 c. sliced mushrooms

1 clove garlic, minced

32 oz. low sodium beef broth

1 14.5-oz. can Italian-style stewed tomatoes

1 c. sliced carrots
¼ t. salt

¼ t. freshly ground black pepper

1 14.5-oz. can Great Northern beans, undrained

1 small zucchini, cubed

2 c. torn fresh baby spinach

Heat a stockpot or Dutch oven over medium-high heat. Add sausage, garlic, onions, and mushrooms; cook and stir until browned, 5 to 7 minutes; drain, return to pot. Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.

 Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.

 Remove soup from heat and add spinach; replace the lid and allow spinach to wilt. Stir until warmed through.

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 Ever since the Rams left St. Louis, my interest in football is (I was going to say diminished), really nonexistent. I do have friends who avidly follow football, and I do like the conviviality associated with gathering to watch a football game, and I particularly like the food. Here is a hearty hot ham and cheese dip that will please even the most ravenous of football fans. It’s make ahead, and will keep in the refrigerator for one or two days prior to baking if you want to prepare it in advance. Who doesn’t love hot ham and cheese?

 Hot Ham & Cheese Dip

 1 Melissa’s shallot, finely diced

2 T. butter

8 oz. cream cheese, room temperature

1 t. yellow mustard

1½ c. diced deli ham

1 c. shredded mozzarella cheese

1 c. shredded cheddar cheese

¼ c. whole milk

¼ c. sour cream

2 t. chives

 Preheat oven to 350° F. Spray an 8” x 8“ baking dish (or similarly sized casserole dish) with PAM; set aside.

  In a medium skillet over medium heat, sauté shallot until transparent. Add cream cheese, and stir until it begins to melt; stir in mustard. Add remaining ingredients, turn the heat to low, and stir until everything is combined.

 Pour mixture into prepared baking dish and bake for 20 minutes or until all of the cheeses have melted and the edges are hot and bubbly.

 Serve with crackers, chips, or small slices of toasted rustic bread.

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Those of you who follow my page on Facebook will have been made privy to the fact that, while making the cannellini bean spread, I spotted a recipe on the Bush cannellini beans can that I thought sounded good enough to try. Last night I took that opportunity, and really enjoyed it. This is not your typical summer fare (particularly in this intense heat), because it is rich and hearty. But, keep this in the back of your mind because it will be perfect for fall and winter.

 I tend to do my prep work either in the morning of the day I plan to prepare something, or the night before, and I did that here. As a consequence, this took under 30 minutes. I have included a picture of the recipe as it was on the can (above), and my changes in their version below. If you don’t have time to slice and sauté mushrooms, use a jar of them. I had fresh thyme going crazy in my garden, so I threw in a couple cuttings of it, and I was very happy with the end result. If you want more beans, I would think you could easily add another can here. If you want a vegetarian dish, don’t add the chicken. My guess is that this is very versatile. I do know that I was certainly happy with the end result of my experimentation.

Creamy Tuscan Chicken and Mushrooms

1 15.5-oz. can cannellini beans, drained
3 T. olive oil, divided
1 lb. boneless, skinless chicken breast, cut into 1”pieces
1 c. sliced mushrooms
1 Melissa’s shallot, diced
1 sprig fresh thyme (or 1/4 t. dried)
1 10.75-oz. can cream of mushroom soup
½ c. chicken broth
1 c. whole milk
1 t. garlic powder
4 oz. cream cheese, room temperature
Freshly ground black pepper
¼ c. shredded Parmesan cheese

Heat 2 tablespoons of the oil in a 10-inch skillet over medium high heat until very hot. Add mushrooms, and cook for a minute or two without stirring to get a good sear. Stir in shallot and sauté until translucent. Remove Mushroom/Shallot mixture to a plate. Add remaining tablespoon of olive oil; add chicken breast pieces, brown slightly. Transfer mixture to the plate with the mushrooms. Add soup, broth, milk, garlic powder, and beans to skillet; simmer for two minutes. Stir and cream cheese and season with pepper to taste. Return mushrooms, shallots, and chicken (and any juices) to the skillet. Simmer for 15 minutes. Serve topped with cheese.

Serves 4

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You wouldn’t think that a hot day would be a good one to be fixing soup, but I had a great interest in adapting a recipe that I found online, so made a big cauldron (read: slow cooker) of it yesterday. It was so good! Thick, rich, and wonderfully delicious, it is worth making for the broth alone, it is so flavorful. This version is very mild. If you like your food spicy, use hot sauce, or a hotter version of salsa verde. I topped mine with vegetables, herbs, and a dollop of sour cream.  Feel free to use crumbled Fritos or tortilla chips to top yours. For an even heartier soup, put a handful of tortilla chips in the bottom of the bowl before you fill it with this toothsome concoction. If you’re not one to have soup in the summer, save this recipe for fall. You’ll thank me later.

Green Enchilada Chicken Soup

 2 lbs. boneless, skinless chicken breasts or thighs

1 28-oz. can green enchilada sauce

24 oz. chicken broth

½ t. paprika

¼ t. onion powder

¼ t. garlic powder

1 t. Montreal Chicken Seasoning

½ c. chopped celery (about 1 rib)

1 14.5-oz. can corn

2 Melissa’s shallots, chopped

½ c. chopped Melissa’s roasted red peppers

1 c. heavy cream

2 c. shredded Monterey jack cheese

4 oz. cream cheese, cubed, room temperature

4 oz. salsa verde

Salt and pepper to taste

In a 6-quart slow cooker place chicken breast or thighs, green enchilada sauce, chicken broth, seasonings, and vegetables. Cook on Low 6 to 8 hours.

 Remove chicken and shred. Return shredded chicken to the soup and stir in heavy cream, jack cheese, cream cheese, and salsa verde. Turn slow cooker to warm and stir occasionally until cheeses are melted. Add additional seasonings, to taste.

 Be generous with the toppings, almost excessive. I like to use avocado, cilantro, green onion, and sour cream.

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How gorgeous is this sandwich?! Let me tell you something, it is as delicious as it is beautiful. A part of its magnificence is the pesto cream cheese made with your own homemade pesto. If you can’t do that, or don’t want to go to the trouble (PLEASE go to the trouble), do add chopped fresh basil leaves to the cream cheese in order to give it A wonderful, complex, Italian. Add a shake of Italian seasonings as well.

If you love antipasto plates as much as I do, this is a wonderful way to have one on the go. All of your favorite antipasto goodies, wrapped up in one magnificent meal, and a meal it is! This is one hearty sandwich. It is sure to please the biggest eaters in your family, while a half of a wrap will satisfy the lighter ones. If a half of a wrap is still too big for you, cut it into fourths. If you are looking to turn lunch into something memorable, make this. Now!

Antipasto Wraps

Adapted from food.com

 8 0z. cream cheese, softened

¼ c. homemade pesto

6 8” sun-dried tomato tortillas

6 romaine lettuce leaves

4 oz. salami, cut in julienne strips

4 oz. ham, cut in julienne strips

¾ c. shredded mozzarella cheese,

½ c. pitted ripe olives, sliced

½ c. Melissa’s Fire Roasted Red Peppers, diced

½ c. Melissa’s steamed artichoke hearts, chopped

 Mix cream cheese with the pesto until smooth and creamy. Spread 2 T. on each tortilla, taking it to within ¼” of the edge. Layer with romaine, salami, ham, and cheese.

 Next, layer on the olives, roasted red peppers, and artichoke hearts. Tightly roll up the tortilla and slice in half on the diagonal.

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 As a consequence of my parents’ insistence that I eat my vegetables, I grew up liking pretty much all of them. Brussels sprouts were one of my favorites then, and continue to be one of my favorites now. Because I like them as much as I do, I tend to accumulate more than I actually need. Such was the case this month, so I decided to do something different with them and was very pleased with the results.

This Cheesy Brussels Sprouts Noodle Soup Is an excellent way to make use of sprouts, in fact you may just want to buy more than you need in order to make the soup. It does double duty as a starter, in which case you would want to use fine egg noodles, and as a main dish, in which case you would want to use medium egg noodles. As a main dish it is hearty and satisfying, and wonderful with a crusty roll.

 Cheesy Brussels Sprouts Noodle Soup

2 T. oil
1 3-oz. pkg.
Melissa’s shallots, chopped
1 clove garlic, minced
6 c. chicken stock
8 oz. egg noodles (about 4 cups)*
1 t. salt
1 lb. Melissa’s Brussels sprouts, cleaned, quartered, and roasted**
¼ t. garlic powder
6 c. whole milk (Do NOT substitute!)
1½ lbs. Velveeta***, cut into cubes
Few gratings freshly ground black pepper

Few gratings whole nutmeg

In a medium stockpot melt butter. Add shallots and sauté over medium heat for 3 minutes. Stir in garlic and continue cooking 30 seconds. Add chicken stock and heat to boiling, stirring occasionally. Gradually add egg noodles and salt so the stock mixture continues to boil. Cook, uncovered, for three minutes, stirring occasionally. Stir in roasted sprouts and garlic powder. Cook four minutes more. Add milk, cheese, and pepper, and continue cooking until cheese melts, stirring constantly.

 Serve hot with a crusty roll.

* If serving in a cup as a starter or accompaniment to sandwich or salad, use fine egg noodles; to make heartier as a main dish, as I did here, use medium egg noodles.

** Any cruciferous vegetable works here, so you can certainly substitute broccoli or cauliflower for the Brussels sprouts.

** If Velveeta appalls you, you can use an equal amount of grated cheddar. It won’t be as good, but I don’t want you to be appalled.