[graciegirl]

My cousin just sent me the recipe for grandma's vegetable soup. But before I opt to make it today, a chilly day just right for hot soup and a good bread....


Tell me your go to favorite recipe for soup.

[jgm3279]

Don't know if this is my favorite, but it's a good one. By the way, great idea Gracie!

Tuscan Vegetable Soup

Quick and Simple Healthy Recipes Videos : Food Network

[Deb01]

1 cup ditalini pasta
2 tablespoons olive oil, divided
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta and beans until heated through.
Serve immediately.

[CritterLover]

What Grandmother called "Hamburger Vegetable" will always be my most favorite! Beef broth and V-8 Juice for the base, with ground beef and tons of veggies, plenty of salt and pepper, plus a couple of bay leaves. So simple and delicious, and even better the following days! Now I'm hungry.

[kittygilchrist]

No recipe. Cornbread is just out of the oven...

[CritterLover]

That looks fabulous, Kitty!

[rubicon]

Originally Posted by Deb01

1 cup ditalini pasta
2 tablespoons olive oil, divided
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta and beans until heated through.
Serve immediately.

Hi Deb: you forgot the italian bread with/without butter for dunking and wiping the dish clean

[Carla B]

Yesterday while at Publix (Colony) I noticed some beautiful escarole, so I bought it. Looked on line for a quick soup and found Giada De Laurentiis' recipe for Escarole and Bean Soup:

2 tablespoons olive oil
2 garlic cloves, chopped
1 lb. escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin oiive oil
Serving suggestion: crusty bread

Heat 2 tablespoons olive oil in a heavy large pot over medium heat. Add garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

Note: I didn't add any salt and it tasted salty enough to us. As I didn't have a piece of Parmesan cheese, I put in grated Parmesan during the cooking process. This was a mistake, as it stuck to the pan and ladle and was a bear to clean, according to the dishwasher. Also, skipped the extra olive oil at the end. At any rate, it was deliciosa! and so easy.

Today I added some Italian sausage to the leftover soup and it was great.

[tomwed]

pasta fajule

Ham bone, carrots, celery, bay leaf and onion. Cook once in crock pot.

Strain and toss veggies and put stock in frig until the fat hardens and remove. Scrape off the meat on the bone and reserve.

Put in stock in crock again with canned white beans, carrots, garlic and onion. When it's done put cooked pasta and the ham scraped off the bone in each bowl and then ladle in the rest.

some like grated parm on top

[Topspinmo]

Award winner corn pon pie:

Pound ground beef
1 1/2 cups chopped onion
1 tsp salt
1 tsp chilli powder
1 tsp wortershire sauce
1 can stewed tomato's
1 can pinto beans

Brown beef and onions, drain excess grease, added rest of ingredients, and let simmer of 10 mins.
Then, transfer to casserole dish, top with corn bread mix dough. Bake at 400 degrees until cornbread is done.
Corn bread will soak up a lot of the juices, if you like it juicier add little water or Rotel diced tomatoes & green chilies mild or not depending on taste?

Chilli and corn bread all in one. Course I add kechup.

[tomwed]

Originally Posted by kittygilchrist

No recipe. Cornbread is just out of the oven...

I add a half a can of creamed corn to the mix. I put a jalapeno in an electric shredder and put sprinkles of pepper on top.

[rubicon]

I am seeing variations on here of pasta fagioli or as some call it pasta fazool

I loved my wife's grandmother's (Polish) gabage and potato soup, my mothers Italian wedding soup. I love mushroom soup, split pea, beef vegetable, tomato and rice soup, navy bean soup, hot and sour chinese soup Manhattan and New England clam chowder ...........

[Madelaine Amee]

Take a big saucepan. Use two tablespoons of olive oil, dice garlic and onion, sweat in the oil until softened and then take everything in the vegetable drawer of the refrigerator, dice it, add it to the pot along with two to four cups of a good vegetable stock, season with salt and pepper and any other spice you like, let it simmer until everything is soft. Leave it in chunks or mash it down with a potato masher and presto you have the best tasting soup you will ever find.

My personal preference for veggies is carrots, parsnips, celery, sweet potato, white potato, brussels and any old beans you have in the house.

I make my own "no knead" bread which I have in the fridge all the time, take out a lump of that, bake it and you have a great country bread to go with your great country soup. Makes the house smell wonderful, nothing like fresh baked bread.

[HimandMe]

Italian Wedding Soup

SOUP:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 medium)
1 cup diced celery (about 2 large stalks)
10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta (I used mini bow-tie pasta)
1/4 cup minced fresh dill
8 ounces fresh baby spinach- trimmed, washed & patted dry
extra Parmesan cheese, for serving
Add meat