Sausage, Cannellini and Spinach Soup

Another Pinterest find and a winner!  You could easily add a small pasta (Ditalini, Conchiglie or even a Fusilli) to this soup and it would be equally delicious!  It's also a very quick and easy soup to make.  Why ever eat canned soup when making homemade is soooo soooo easy? 

Since hubby and I are empty nesters and don't like eating the same thing for days on end ... leftovers one day is wonderful but more then that... NOT.  Every soup recipe on my blog is freezable.  Let leftovers completely cool, then measure 2 cup servings into freezer bags and lay them flat to freeze.  To reheat, just break them into four pieces (while still in freezer bag), place in a small pot and put on low for about 20 minutes ... perfect!  You can microwave to reheat too but I prefer not.  When freezing soups containing pasta or potatoes, after cooling at room temp, place in fridge for a couple hours (or overnight) then measure and place into freezer bags.  This keeps the pasta and potatoes from going mushy ... eeeew!!!

This is a healthy soup especially if you use organic ingredients like we do.

Sausage, Cannellini and Spinach Soup

(adapted from bigsislilsis.com)

5 Mild (Chicken) Italian Sausage Links, removed from casings

1 Tblsp Extra Virgin Olive Oil

1 cup Chopped Onion

2-3 Garlic Cloves, minced

1 can Cannellini Beans, rinsed and drained

2 cans Diced Tomatoes

2 cans Chicken Broth

2 Big Handfuls Baby Spinach

3 Tblsps Fresh Basil, chopped OR 1 Tblsp Dried Basil*

Heat EVOO in a large soup pot and cook Sausage until just about browned, stiring to crumble.  Add Onion and Garlic* and cook an additional 2-3 minutes.  Add Beans, Tomatoes and Chicken Broth, stirring gently so as not to break up the beans.  Cover and bring to a boil.  Uncover and simmer on medium low heat for about 15 minutes or so.

Remove from heat.  Stir in Spinach and Basil.  *When using Dried Basil, add at same time as Onions and Garlic. 

Top with freshly grated Parmesan, if desired.

Cock a Leekie Soup

Outlander Series fans will love this!  For those of you who are not familiar with the Outlander Series, it’s a book series consisting of 7 (soon to be 8) historical novels written by Diana Gabaldon which I am currently reading (I’m on second book) … and I am so hooked!!!  Coming this summer it will begin as a series on Starz.  You can find the trailer about it here: http://www.starz.com/originals/outlander and about the books here: http://www.dianagabaldon.com/books/outlander-series/

                  

I'm of Scot-Irish decent, my maiden name being Scottish and my mother's maiden name being Irish so anything Scottish or Irish interests me especially historical novels set in either country.  My Irish Grandmother cooked a lot of Irish foods and Irish inspired foods growing up but I have never, that I know of, had any foods of Scot origin.  So in reading the Outlander Series, as you fans know, it is based in Scotland, I came across this soup coincidently, at the first mention in the series of my maiden name, so, of course, I had to google it to see if I could find a recipe. 

It was sort of odd that I came across a lot of so called 'traditional' Scottish recipes for this soup calling for rice instead of barley ... odd because rice can only be grown in hot humid climates so therefore, is not grown in Scotland.  And in doing a little more esearch, rice only became available in the 15th century in Scotland and then not readily available for purchase.  Whereas Barley, is a staple crop in Scotland and has been for many many centuries and still is to this day.  So knowing this, I decided that using Barley in this recipe was more traditional then using rice.  I wanted a traditional recipe!!!

As with most recipes, this one can vary from region to region, just like your recipe for meatloaf versus mine, ya know?  But the basis for the recipe is Chicken and Leeks, always!  Hence, the name.

Now I do not cook chicken still on its bones (a strange phobia, I suppose lol) and do not eat dark meat chicken, so I decided to adapt the recipe I found on allrecipes.com to my style of cooking so here it is.  Because cooking chicken on the bone in water renders its own 'chicken broth' I substituted chicken broth for the water that is called for in the allrecipes.com version.  As far as flavor, I followed the original recipe as closely as I could.  The recipe calls for only 1/3 cup of Barley and since I had only eaten Barley and never cooked with it, I stuck to the original measurement.   Next time I'll up the Barley measure to 2/3 cup.


This is a good comfort soup for those warm winter days or when your just not feeling good.  It's very similar to chicken and rice soup but with a slightly different flavor ... because of the leeks.  If you've never had leeks, best way for me to describe them is a cross between celery and green onions but still its own taste and flavor entirely.

It was kinda cool eating a soup knowing that my ancestors ate something like this many many centuries ago.  I will definitely make it again!

So here's my version of Cock a Leekie Soup.  I hope ya'll enjoy it!!! 

Cock a Leekie Soup

4 Chicken Breasts, cut into bite size pieces

6 cans Chicken Broth

1 Onion, chopped

1/3 cup Barley (Next time I will double this)

1 Tblsp Chicken Base

3 Leeks, sliced

2 stalks Celery, thickly sliced

2 tsp Thyme

1 Tblsp Parsley

1 tsp Sea Salt

1/2 tsp Freshly Ground Black Pepper

In a large soup pot, combine the raw Chicken, Chicken Broth, Onion and Barley.  Bring to a boil, reduce heat to low and simmer for 1 hour.

Add the Chicken Base, Leeks, Celery, Thyme, Parsley, Sea Salt and Freshly Ground Black Pepper.  Simmer for 30 more minutes, or until all vegetables are tender.

Chicken Verde Soup

‘Stole’  this recipe from a blog via Pinterest … I changed the name to more suit its ingredients … it was named ‘white chicken chili’ and as you can see from ingredients it does not contain anything to make it ‘white’ besides fact that chicken is white LOL  I used Cannellini Beans cause that’s what I had on hand.  You can easily substitute Navy or Great Northern Beans ... the taste would be just a slight difference and not at all wrong.  This soup is not only EASY (just 5 ingredients) it is also very flavorful ... yummm yummmm yummm ... a definite keeper!!!

I served mine with chopped Green Onions and Diced Avocado ...
second time around I added a sprinkling of Shredded Mexican Cheese!  Yummy!

Chicken Verde Soup

4 cans Chicken Broth

4 cups cooked Shredded Chicken

2 cans Cannellini Beans, drained

2 cups Salsa Verde

2 tsps Ground Cumin

Topping Suggestions: Diced Avocado, Chopped Fresh Cilantro, Shredded Mexican Cheese, Chopped Green Onions, Sour Cream, Crumbled Tortilla Chips

Place all ingredients in a soup pot and stir to combine.  Bring to a boil over medium-high heat, then cover, reduce heat to low and simmer for at about 20-30 minutes.  NOTE: This could easily be made in a crock pot set on low!

Valerie's White Chicken Chili

This recipe comes from a good friend and faithful blog follower.  Every time I would read one of her Facebook posts about having a pot of White Chicken Chili in the crockpot and describing how wonderful it smelled … my mouth would water … so I finally asked her for her recipe and it is so so good!  And second day for leftovers … even better!!!   I made it exactly as it is written but for a lighter version you could substitute Greek Yogurt for the Sour Cream and Half-n-Half for the Heavy Cream … I’ve done this many times in other recipes and it really doesn’t change the flavor much, if at all!

Valerie's White Chicken Chili

4 - 6 Boneless Skinless Chicken Breasts, cooked & shredded

3 cans Great Northern Beans, drained

2 cans Navy Beans, undrained

2 cans Chicken Broth

1-4 oz can of Diced Chiles

2 tsp Salt

2 tsp Cumin Powder

2 tsp Oregano

1 tsp Pepper

1/4 tsp Ground Red Pepper

1 tsp Onion Powder

1 tsp Garlic

16 oz Sour Cream

8 oz Heavy Whipping Cream

After you cook your chicken mix everything together in slow cooker (or in a pot on the stove).  If cooking in a crockpot, put temp on low and let cook all day.  Stove top … I let mine cook slowly (simmer) for a couple hours.

Serve with Shredded Cheese, Chopped Green Onions, Sour Cream or Crushed Tortilla Chips.

Beefy Pinto Beans and Cilantro Soup

I came up with this recipe from a similar recipe I found online … I changed it so much it’s not even close to the original recipe any longer so no credit necessary.  Soooo if you love Cilantro like I do … you will looooove looove looove this soup!

Beefy Pinto Beans and Cilantro Soup

2 cans Pinto Beans, rinsed and drained

2 Tblsps Olive Oil, divided

1 lb Ground Beef (I use organic)

1 tsp Season All (No MSG) seasoning

1 Onion, chopped

3 Garlic Cloves, minced

2 tsps Oregano     

1 Tblsp Cumin

1 Tblsp Cilantro

2 cans Beef Broth (Low Sodium)

2 Tblsps Tomato Paste

1 can Diced Tomatoes (I use organic)

Heat 1 Tblsp of the Olive Oil in a large heavy soup pot.  Add Ground Beef and Season All, then sauté until beef is well browned.  Remove Beef to a bowl and set aside, drain, if needed.

Add remaining Olive Oil to pot, add Onion, Garlic, Oregano, Cumin and Cilantro and sauté for about 5 minutes, or until Onions are starting to brown. 

Add one can of the Beef Broth slowly to pan to release the cooked on bits of Beef and Seasonings.  Add Beef and remaining Beef Broth, Beans, Tomato Paste and Tomatoes.  Bring to a slow boil, reduce heat, cover and simmer for about 30-45 minutes.

Garnish: Freshly sliced Green Onions, fresh chopped Cilantro or fresh squeezed Lime Juice.

Quick and Easy Chicken Rice Soup

Not the greatest pic but I wasn't feeling good!

When you’re sick you sure as heck do not feel like cookin’ but a good ole pot of homemade Chicken Rice Soup sure does make ya feel better.  Works for me every time BUT unfortunately its not a cure LOL.  Normally if I’m up to it I cook a chicken breast or two instead of using canned Chicken but canned works in a pinch.  I also will use Fresh Thyme and Chives when I’m feeling up to it.  I like mine brothy but you can adjust broth to your liking.

Quick and Easy Chicken Rice Soup

1 can (12.5 oz) Chicken Breast

2 Celery Stalks, finely sliced

4-5 Green Onions (White and Green Portions), finely chopped

3 cans Chicken Broth (I use Low Sodium)

1 tsp Thyme

¼ cup uncooked Basmati Rice

Freshly Ground Black Pepper to Taste

Dry Chives for garnish (Optional but do add flavor)

*Important: when using Canned Chicken Breast, do not add salt, until you have tasted finished soup.

Cook the Celery in a little bit of EVOO until softened, about 5 minutes.  Add remaining ingredients except for the Chives.  Cook for 20 minutes on simmer until Rice is fully cooked.  Garnish with Chives.

Ham and Bean Soup

This is Scott's own recipe!  He came up with this recipe after trying the "Official Navy Bean Soup" from a cookbook we picked up at Captain Anderson's in Panama City Beach, FL but their recipe wasn't quite what he was looking for  ... plus that one uses Navy Beans and he wanted something using Great Northern Beans, which are a little creamier than the Navy Bean ... this recipe is perfect!!!    He's actually cooking up a pot as I write this and it smells sooooo good I can taste it.  

Ham and Bean Soup

4 cans Great Northern Beans, undrained *
1-1/2 lbs Ham, diced
2  Tblsps each of Butter and Extra Virgin Olive Oil
1/2 lb Carrots, sliced or diced
1/2 lb Celery, sliced
1/2 Lrg Onion, chopped or diced
4 Cloves Garlic,  minced
1 tsp Fresh Cracked Black Pepper
2 cans Vegetable Broth
2 tsps Ham Base

Heat Butter and EVOO in a soup pot.  Add Onions and Garlic and sweat.  Add Carrots and Celery and cook for about 2-3 minutes.  Add remaining ingredients EXCEPT for one can of the Beans.  *Crush the one can of Beans in a separate bowl with a potato masher and then add to soup (this acts as the thickener).

Scott mashing the one can of beans.

Let simmer for 1-2 hours or until the Carrots have cooked thoroughly.

HINT: Scott uses a mandolin to slice the Carrots and Celery.

Close up ... now doesn't that look yummy?

Cannellini, Leeks and Spinach Soup

Another find from Pinterest and again I changed it up a bit, but just a tiny bit.  It’s a very good, light sorta soup which can easily be made vegetarian or even vegan, if needed.  Hope you enjoy it as much as I do.

Cannellini, Leeks and Spinach Soup

2 teaspoons Extra Virgin Olive Oil

4 Leeks, bulb only, chopped

2 Cloves Garlic, chopped

2 (16 ounce) cans Chicken Broth

2 (16 ounce) cans Cannellini Beans, rinsed and drained

2 Bay Leaves

2 teaspoons ground Cumin

1/4 cup Acini di Pepe Pasta or Whole Wheat Couscous

2 cups packed Fresh Spinach

Sea Salt and Fresh Cracked Pepper to taste

Heat EVOO in a large soup pot over medium heat.  Add the Leeks and Garlic; saute until tender, about 5 minutes.  Stir in the Chicken Broth, Cannellini Beans, Bay Leaves and Cumin.  Bring to a boil, then reduce heat to low, and stir in the Pasta Or Couscous.  (I cooked my Pasta separately then added it.)  Cover, and simmer for 5 minutes.  Stir in Spinach and season with Salt and Pepper.  Serve immediately.

Chicken Taco Soup

 This recipe is from my niece and is in the family cookbook I published a couple years ago.  As with all the soup recipes I post, this one is great for freezing.  Since it’s just me and my hubby at home we freeze a lot of stuff in individual portions in freezer bags cause most recipes just CANNOT be cut in half and we really don’t want to eat on a whole pot of soup for an entire week.  Freezing makes for an easy night’s supper when you don’t feel like cooking.  Just take it straight from the freezer, break it on the counter top, remove from bag and place in a saucepan on low on the stove top (I’m not a big fan of microwaves but microwaving would work just fine except that you would need to ‘defrost’ it in the microwave prior to heating it up) … just as good the second time around!  

Chicken Taco Soup

1 can Chicken Broth

1 can Black Beans, undrained

1 can Whole Kernel Corn, undrained

2 cans Tomatoes with Chilies

1 can Tomato Sauce

1 pkt Ranch Dressing Mix

1 pkt Taco Seasoning

3 Chicken Breasts, chopped

1 Onion, chopped

Topping

Olive Oil

Flour tortillas

Cheese

Sour cream

Sauté Chicken with Onion.  Add the rest of the ingredients and bring to a boil.  Make sure you do not drain the Black Beans and Corn!!!  Reduce heat and simmer for about 5 minutes.  You may want to add an additional can of Chicken Broth if it is not soupy enough.  

To prepare topping: Using a pizza cutter, cut Flour Tortillas in half, then cut into strips.  In a separate pan, fry tortilla strips until brown on both sides.  Serve soup with fried tortilla strips, cheese and sour cream on top.

Note: I use Rotel Tomatoes with Chilies but tonight I was out of them so I used Rotel Tomatoes with Cilantro and Lime …. Yummmmm worked out just fine!!!  You may want to only use a part of the Taco Seasoning packet until you’ve tasted … I use the whole packet but it does make it pretty spicy.

Carboni Pasta è Fagioli Zuppa

If you love garlic … you’ll love this version of Pasta è Fagioli.  This is a recipe of Scott’s grandfather (who immigrated to the USA from Italia in 1913).  Scott’s Aunt Judy passed this recipe along to me since I never met his grandfather as he passed away before we ever met. 

From the research I’ve done on authentic Italiano Pasta è Fagioli recipes, this was apparently his version during the Depression Era (because Pork n Beans were cheap and a staple of the time) or possibly because the beans usually used in this dish were not available here in America at that time (authentic recipes call for Ham and Cannellini Beans).    Remember Italians were a minority back then and imported food was pretty much unheard of until much later. 

There’s an Italiano tradition … not sure if it’s with all Italiano soups containing garlic cloves or just this one ~ those who get a garlic clove in their bowl will have good luck.  LOL … I got three in my bowl tonight!!!

Carboni Pasta è Fagioli Zuppa

Authentic Italian American Depression Era Recipe

2 lrg or 4 reg cans Pork-n-Beans

1 lrg Onion, chopped

4-5 stalks Celery (leaves included), chopped

¼ cup Olive Oil

1 Whole Garlic, peeled (do not mince or chop)

1/4 cup Parmesan Cheese

1 can Tomato Paste

1 can Cold Water

Pepper to Taste

½ box Elbow Macaroni

Add all ingredients (except the Pasta) to a soup pot; bring to a boil, reduce heat, cover and simmer for about 2 hours.  Cook pasta separately according to package directions, drain.  Add to soup 30 minutes before serving.  Add additional water as need to desired consistency.  As with most soups, an easy Crock Pot dish, just let it simmer all day. 

Just Like Wendy’s Chili

Here’s my version of ‘Wendy’s’ Chili which I absolutely love … I may not do fast food but when I’m in the mood for Chili … it’s gotta be Wendys.

Just Like Wendy’s Chili

1 lb Ground Beef

½ cup Onion, diced

1 can Diced Green Chilies

¼ cup Celery, diced

1 can Tomato Sauce

1 can Red Beans, undrained

1 can Pinto Beans, undrained

1 can Diced Tomatoes

1 can (6 oz) V-8 Juice

1 tsp Cumin Powder

2 Tbsp Chili Powder

1 tsp Freshly Ground Black Pepper

2 tsp Sea Salt

In a large pot, brown the Ground Beef and drain.  Crumble Ground Beef into pea-sized pieces.  Add Onion, Chilis and Celery to Ground Beef and sauté for 2-3 minutes.  Combine the remaining ingredients and bring to a boil, cover and reduce heat to a simmer.  Simmer for an hour or so, stirring every 15 minutes.

Black Bean Chili

This is a light sort of chili … if you can call chili ‘light’ … let’s just say it’s more like a soup.  Anyway, the recipe was originally my sister’s, which is in the family cookbook I published; however, I’ve changed it to my style.  The difference is slight as Jackie’s recipe calls for 1 (12-oz) pkg Meatless Burger Crumbles and 2 (14.5 oz) cans Petite Diced Tomatoes with Jalapenos.

Black Bean Chili

3 (15-oz) cans Bush’s Black Beans

1 lrg Sweet Onion, chopped

1 lb Organic Ground Beef or Turkey

2 Tbsp Olive Oil

4 tsp Chili Powder

1 tsp Ground Cumin

½ tsp Pepper

¼ tsp Salt

1 (14 oz) can Chicken Broth
2 cans Rotel Diced Tomatoes with Green Chilis

Toppings:  Sour Cream, Shredded Cheddar Cheese, Lime Wedges, Sliced Jalapeno Peppers, Chopped Fresh Cilantro, Chopped Tomatoes, Corn Chips

Rinse and drain 2 cans Black Beans.  (Do not drain 3^rd can)  Saute chopped Onion and Ground Beef in hot oil over medium heat until browned (drain if necessary ~ I buy lean beef so I rarely have to drain it).  Stir in Chili Powder and next 3 ingredients; sauté 1 minute.  Stir in drained and undrained Black Beans, Chicken Broth, and Diced Tomatoes.  Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes.  Serve Chili with desired toppings.

Beef Stew

This is my own recipe … Beef Stew the way I like it and its yummy!  Great on a cold or chilly day.  I’m not a fan of celery or carrots, but I do love the flavor both add … besides, what’s Beef Stew without them? …  I cut mine very thin … you can cut yours however you like.

1 lb Stew Meat, cubed

Meat Tenderizer

2-3 Tbsp Flour

Salt and Pepper to taste

2 tsp Thyme (Fresh is best)

1 tsp Savory

4-5 Cloves Garlic

1 Bay Leaf

¼ cup Extra Virgin Olive Oil

1 lrg Onion, chopped

2-3 stalks Celery, chopped

3 cans Beef Broth

4-5 lrg Potatoes, diced

Handful Fresh Baby Carrots or 4 Carrots, chopped

Place cubed beef, flour, salt, pepper, thyme, savory and about 1 tsp meat tenderizer in a large Ziplock bag.  Toss to mix.  Place olive oil in a large soup pot over medium heat.  Add meat mixture  and cook until beef is evenly browned.  Add more olive oil, if needed, then stir in onions, celery and garlic cloves and cook about 2 minutes.  Slowly stir in beef broth until desired consistency (thick or soupy).  Add potatoes, carrots and bay leaf.  Bring to a boil, reduce heat to simmer.  Simmer about 2 hours or until potatoes are tender.

Traditional Irish Potato Soup

¼ cup Butter (not margarine)

2 large Onions, finely chopped

4-5 medium sized Potatoes, diced

3 cans Chicken Stock

Sea Salt and Fresh Ground Pepper, to taste

Fresh Chives, chopped (for garnish)

Melt the Butter in a large heavy pot and add the Onions, turning them in the butter until well coated.  Sprinkle with Sea Salt and Fresh Ground Black Pepper.  Cover and leave to sweat over very low heat for about 10 minutes. 

Add the Potatoes to the pot and mix well with the Butter and Onions.  Cover and cook without browning over a gentle heat for about 10-15 minutes.

Add the Chicken Stock, bring to a boil and then simmer for 30-60 minutes, or until the potatoes are tender.

Dip out about 2 cups of the mixture and set aside.  Then with an immersion blender (you can also do this with a blender but let cool first) blend the potatoes until smooth.  Add back the 2 cups you set aside.  (I do this so that I have a few chunks of potatoes in mine but it isn’t necessary.)

Serve hot and sprinkle with Chopped Chives.  You can also sprinkle with Shredded Cheddar Cheese or Bacon Bits.

NOTE: Why does the pic above of mine have red flakes in it?  Today, I used New Red Potatoes since that’s what I had and they needed to be used.  I left the skins on because Alayna loves potato skins plus they (skins) are full of vitamins.

Italian Wedding Soup

An Italian-American Soup whose name is a mistranslation of the Italian language, minestra maritata, meaning married soup, a reference that green veggies go well with meat.

2 Tblsps Olive Oil

1 cup Yellow Onion, diced

1 cup Celery, diced

1 cup Carrots, diced

1 Tblsp Ham Seasoning

1 Tblsp Garlic, minced

Sea Salt/Fresh Black Pepper, to taste

6 cups Chicken Broth (I use 4 cans)

2 tsp Dried Oregano

Pinch or two Crushed Red Pepper Flakes

1 Bay Leaf

30-50 Marble Sized Meatballs (I use frozen)*

1 can Cannellini Beans, undrained

2 cups Fresh Whole Spinach Leaves

8 ounces (or less) Uncooked Acini di Pepe Pasta (cooked separately/rinsed in cold water)

Parmesan Cheese, to taste upon serving

Sweat Onions, Celery, Carrots, Ham Seasoning, Garlic and Salt/Pepper until vegetables are softened.  Add Chicken Broth and seasonings.  Simmer 15-20 Minutes.  Add meatballs (cooked or uncooked) and cook until they float to top.  About 3-4 minutes.  Stir in Cannellini Beans and Spinach and cook just until Spinach wilts, about 2 minutes.  Add Pasta last and cook for another 2-3 minutes.  Serve with freshly grated Parmesan Cheese.   Makes 12 cups.

* I use ready made frozen (when I can find them) or I make my own ahead of time, cook them and then freeze them.  Basic Meatball Recipe