Soup, It’s What The Doctor Called For

21 Oct

I haven’t been feeling very well in the past couple days (ahem Jessica who got me sick at work), so it was the perfect time to have Soup Week. Since I plan to make soup all week (different & new varieties) I dubbed it Soup Week to make it exciting – like Shark Week! lol. Are you excited yet? I am! Although my husband likes soups, I love them and I tend to want to make soup (homemade, of course) for dinner often. I had already decided before I was under the weather that I wanted to have Soup Week so I found three new recipes for soups that I have never made before, Pasta Fagioli, Broccoli Cheese Soup, and Chicken Enchilada Soup, and I plan to also make one of my favorite soups that I haven’t made in a while: Lasagna Soup. Is your mouth watering yet?? Mine certainly is.

I decided to start with the Fagioli and of course had to riff on the recipe that I found on the Frugal Living Now blog. This was exactly what I needed to make me feel so much better and was much less calories than a traditional ‘comfort food’ i.e. mac n cheese, mashed potatoes, etc. It was light yet filling and very tasty! It was so easy to make, the most intensive thing I had to do was literally collect all the ingredients. You could probably let it simmer for only 30 minutes if pressed for time and I bet it would be just as wonderful.

fagioli.jpg
Meaty Pasta Fagioli

Ingredients:
1 medium onion
1 lb ground beef
1 tbsp olive oil
2 carrots chopped
1 can white beans, great northern, or kidney- drained & rinsed (I used white beans)
1 can petite diced tomatoes and juice
32 oz chicken stock
2 cloves garlic crushed
2 tbsp tomato paste
1 bay leaf
1/4 tsp red pepper flakes
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
Salt & pepper to taste
1/2 cup uncooked elbow macaroni
Fresh parsley
Parmesan cheese

fagoli1.jpg

Directions:
Heat olive oil in a large pot over medium heat, add onions and sauté about 2 minutes. Add ground beef, break up meat with a spoon, brown meat thoroughly. Add carrots, rinsed beans, tomatoes, garlic, chicken stock, tomato paste and stir to combine. Add red pepper flakes, thyme, oregano, rosemary, and bay leaf. Reduce soup to simmer and cook for 1 hour. Check flavoring and add salt and pepper as necessary. Add elbow macaroni and cook for an additional ten minutes. Add parsley and Parmesan and serve.
Makes 6 servings.

fagoli2.jpgfagoli3.jpgfagoli4fagoli5.jpgfagoli7.jpg

I loved how fragrant my kitchen was with robust herbs and garlic. The second my husband came home from work the very first words were “something smells so good!”.

This soup is super simple to make and fantastic, I hope you love it! Now I am definitely looking forward to the rest of Soup Week and trying all these new recipes!

Advertisements

2 Responses to “Soup, It’s What The Doctor Called For”

  1. Lorene Sexton October 22, 2013 at 3:14 pm #

    Sounds simple and delicious which equals perfect to me!
    Love the photos.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: