Mushroom Farro Soup

DF

This recipe will help keep your new year’s resolutions to be healthy.  Full of vegetables and hearty farro, an ancient Italian grain full of vitamin B.  Vitamin B can improve cholesterol levels and lower cardiovascular risks, by boosting good HDL and lowering triglycerides.  Sounds pretty healthy to me.  If you want something that keeps you full and satisfied and amazingly tasty, keep this recipe in your back pocket.

mushroomfarrosoup

Mushroom Farro Soup
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 c baby bella mushrooms, chopped
1 bay leaf
4 sprigs of thyme
1 large italian sausage, removed from casing
1 c farro, rinsed
1/2 c marsala wine
3 c beef broth

Heat olive oil in a large pot over medium high heat. Add onions, garlic, carrots, celery, salt and pepper to taste, bay leaf, and thyme and saute for 10 minutes, stirring occasionally. Add the mushrooms and sausage and cook for 5 minutes, stirring occasionally. Add the farro and the 1/2 cup Marsala and cook for 5 to 7 minutes. Add the beef broth, and bring to a boil, lower the heat, and simmer covered for 45 minutes, until the farro is tender.

Lentil Sausage Soup

DF, GF

Cooking for two is a lot different than cooking for a large family.  The freezer has become one of my best friends.  I can buy large amounts of protein then portion what I don’t need into freezer bags for later use.  This week I did just that; I bought a large package of sausage and made Italian Franks and Beans, and this soup.  Both delicious and perfect for this household of two.

Food 056

Lentil Sausage Soup
1 c lentils
1/2 lb ground italian sweet sausage
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 garlic cloves, minced
1 tsp rosemary
1/2 tsp thyme
1 bay leaf
1 tbs red wine vinegar
14.5 oz canned diced tomatoes
4 c chicken broth

In a medium bowl cover lentils with hot warm, let soak and set aside.  In a large soup pot heat olive oil over medium high heat.  Add sausage, cook until browned.  Add carrot, celery, onion, garlic, rosemary, thyme and bay leaf; cook for 5 – 8 minutes.  Add red wine vinegar to deglaze the pan, then add lentils, diced tomatoes and, chicken broth.  Cover soup pot and cook for 45 minutes or until lentils are cooked through and tender.

Italian Wedding Soup

DF

In the winter I just can’t get enough of soup; if you read this blog regularly you can probably tell. I thought why not Italian Wedding Soup? I’ve never had a meatball I didn’t like.  Random thought, but do you think some old Italian lady had some leftover meatballs and pasta and thought well this isn’t quite enough for dinner, but if I add broth and vegetables I can make it stretch? I do, not sure why that matters, was just thinking that as I was typing this up.  Anyway if you love meatballs give this soup a try.

Food 043

Italian Wedding Soup

For the meatballs:
1 lb ground chicken
2/3 c panko bread crumbs
2 garlic cloves, minced
1 tsp rosemary, chopped
1 egg, beaten

For the soup:
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tbs white wine
8 c chicken broth
1 lb escarole, remove thick stalks then chopped
1 c ditalini pasta

Preheat the oven to 350 degrees.  Place all of the ingredients for the meatballs in a large bowl, using your hands to mix until just combined. On a prepared baking sheet make 1 inch meatballs.  Bake for 20 minutes.

In a large pot heat olive oil over medium high heat.  Add the onion, carrots, celery and garlic, cook for 5 minutes.  Add wine and cook till reduced by half.  Add broth and escarole, bring to a boil then reduce to a simmer and cook for 10 minutes.  Meanwhile bring a large pot of water to boil and cook pasta according to package instructions.  Drain pasta and keep separate.  Add cooked meatballs to soup, cooking for another 5 minutes to infuse flavors into the soup.  Serve each bowl with some pasta and soup over the top.