Beef and Cannellini Bean Minestrone

Here is another soup recipe...a hearty and satisfying meal for a chilly evening! Here is  the
 recipe. I got it from Giada DeLaurentiis of the Food Network.

For Weight Watchers: 5 points per serving (excluding Parmesan cheese).

Beef and Cannellini Bean Minestrone

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan
Directions
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.




Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe.html?oc=linkback

Pasta e Fagioli

As I have mentioned before, I am an avid fan of  Giada de Laurentiis, ...this recipe the first Giada recipes that I ever attempted. Of course it was delicious!!! Over time,  I adapted her recipe to make it "my own."  Here is the result of that effort:

Pasta e Fagioli

serves 6

Image source: Flickr

1 tablespoon olive oil

1 tablespoon butter

1 cup chopped onion

3 ounces pancetta or bacon, chopped

2 teaspoons minced garlic

5 3/4 cups low-sodium chicken broth

1 tsp. dried thyme

1 tsp. dried rosemary, crushed

1 bay leaf

2 (14.5-ounce) cans red kidney beans, drained and rinsed

3/4 cup ditalini pasta

Freshly ground black pepper

Pinch red pepper flakes, optional

Freshly grated Parmesan,optional

Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and dried herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Using an immersion blender, partially blend the mixture in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan cheese if desired.

You can see the original recipe by clicking here.

Ribollita

This hearty soup comes from the Tuscany region of Italy.  In Italian, ribollita literally means reboil or reheat...and, true to its name this soup is even better when it's reheated for another meal!

Tuscany ca 1897
Image source: Wikipedia

Ribollita

serves 6

1/4 cup(s) olive oil    

1 medium uncooked onion(s)   

 1 medium uncooked carrot(s)   

4 oz pancetta or bacon   

2 clove(s) (medium) garlic clove(s)   

1 tsp sea salt   

1 tsp black pepper   

1 Tbsp tomato paste   

15 oz canned diced tomatoes   

10 ounce box chopped frozen spinach   

15 oz cannellini beans   

1 Tbsp herbes de Provence   

4 cup(s) fat-free reduced sodium chicken broth   

1 leaf/leaves bay leaf   

Parmesan cheese rind

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Chicken Spezzatino

I am a Giada De Laurentiis fan...in case you did not already know.  This recipe is based on her recipe for terrific Italian Chicken Stew.

Marietta's Chicken Spezzatino

serves 5

2 tablespoons olive oil

2 celery ribs, chopped

1 carrot, peeled and chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon fresh ground pepper, plus more to taste

14 1/2 ounces chopped tomatoes, undrained

14 ounces reduced-sodium chicken broth

1 t dried basil

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme

2 boneless skinless chicken thighs 

15 ounces kidney beans, rinsed and drained

Sauté celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes. Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.

Add chicken thighs and press them down to submerge under the liquid and bring liquid to a simmer.

Reduce heat and gently simmer the chicken, turning over often for about 30 minutes, or until chicken is almost cooked through.

Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.

Remove chicken from saucepan and let cool 5 minutes. Shred chicken or cut into bite sized pieces. Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.

WW points: 7 per serving

My thoughts on reheating soups and stews

I often make pots of soup or stew ahead of time, and put them in the freezer for later. That way, when I have a day where I don't really feel like cooking, my husband and I can still enjoy a hearty dinner without too much fuss.  Here are my thoughts on this topic:

1) Don't go overboard.  It's good to have a "stash" but there's no sense having more than you anticipate using in the next month or two.  It's better to have 3 or 4 things in the freezer and replenish as needed than to have so much stuff you'll never eat it all!

2) Clearly label each container that you put in the freezer as to contents and date.  I like to try to use things within 6 months time, just to play it safe.  It probably tastes better that way also.

3) When it's time to reheat on of your frozen entrees..try to be smart about refreshing the flavors of the dish.  For instance, if the item you are reheating was cooked with chicken broth...add a little chicken broth at the time of reheating.  You can also add some fresh herbs..preferably the same herbs that were used in cooking. For some dishes a drizzle of extra virgin olive oil is another nice added touch!

4) Some dishes lend themselves to the freezing/reheating process better than others.  Let experience tell you which of your recipes are good candidates and which are not!

Image source: Flickr

Navy Bean Soup With Ham

After having ham for Easter, I always save the bone with some of the ham still on it. Then when I am in the mood for a nice pot of soup...I am good to go.  I usually make a nice pot of split pea soup with ham...but sometimes, I am in the mood for navy bean soup!

Navy Bean Soup With Ham

serves 6-8

1 meaty ham bone

1/2 T. olive oil

2 small-medium onions, chopped

2 ribs celery(with leaves), chopped

2 medium carrots, chopped

1 small clove garlic, minced

10 cups water

1 bay leaf

1 lb dried navy beans

salt (to taste)

pepper (to taste)

Soak navy beans in some water overnight.  When ready to use, drain the water off and rinse the beans well.  

Place a dutch oven or heavy kettle on the stove and allow it to preheat while you chop the vegetables.

Add the olive oil to the pot, then add the celery, carrots and onion. Cook over medium heat until the

onions are translucent, then stir in the garlic and cook for another minute or so.  Add the water and the beans and bring to a boil, then reduce to a simmer until beans are cooked through most of the way (this takes about 45 minutes).

Add the ham bone, bay leaf, salt and pepper to the pot. Cook for another 45 minutes. Remove ham bone from pot and place it on a cutting board. Remove the meat from the bone. Discard the bone and return the ham to the soup pot and allow to cook a few more minutes, just to heat through.  Remove bay leaf and add more salt and pepper (to taste) just before serving.

WW points: 7 per serving

Beef Stew: A classic crowd pleaser!

Marietta's Beef Stew

Serves 4

Image source: Wikimedia

1 lb beef stew meat

1 T. arrowroot

2 T. Olive oil

1 onion, chopped

3 or 4 ribs celery, chopped

3 carrots, peeled and chopped

1 clove garlic, chopped

Salt & pepper

1/2 cup Marsala wine

1 T.Tomato paste

2 cups fat free beef broth

1 12 oz. can diced tomatoes

1 bay leaf

1 T. Worcestershire sauce

1 medium potato, washed, peeled, and cut into chunks

Preheat a Dutch oven over medium heat. Toss beef with arrowroot in a plastic

bag. Add 1 T. Oil to pan and brown the beef on all sides; remove from pot and

set aside. Add remaining oil to pot along with onion, celery and carrot. Cook

till softened, about 5 min. And then add salt and pepper to taste. Add garlic

and cook another minute.  Add wine to pan and allow alcohol to boil out, 

scraping brown bits as it cooks. Add tomato paste and mix with vegetables. 

Add tomatoes, beef broth,meat, bay leaf and Worcestershire sauce into pan. 

Bring to boil, then reduce to a simmer and cover pan. Allow to cook for about 40 minutes, stirring occasionally. Add potato chunks to pan and cook another 20 minutes, or till potatoes are fork tender.

8 WW points per serving

Chicken Soup with Orzo

I don't know anyone who dislikes chicken soup. This version is easy on the waistline!

 Chicken Soup with Orzo

serves 6

1/4 cup(s) fresh parsley      
1 tsp kosher salt  
1/2 tsp black pepper        
2 medium uncooked carrot(s)  
2 rib(s) (medium) uncooked celery  
1 leaf/leaves bay leaf       
1 pound(s) uncooked boneless skinless chicken breast(s)  
 8 cup(s) reduced-sodium chicken broth  
1 Tbsp olive oil  
1/8 cup(s) uncooked orzo   
    
Heat olive oil in a large pot. Add onions carrots and celery and cook until softened. Add chicken stock, chicken (skin and bones intact), salt and pepper , parsley and bay leaf to pot and bring to boil
Cook until chicken is tender enough to shred with a fork. Remove chicken from pot and allow to cool. Meanwhile, bring soup back to boil while you remove skin and bones from chicken and tear or shred the breast meat into small pieces. Return chicken meat to pot and add pasta, cooking till noodles are done. Serve immediately.

3 WW points per serving

Stuffed Pepper Soup

If you like stuffed peppers give this a try!

Prep time: 10 Minutes
Cook time: 1 hr 15 minutes
Servings: 4

1/4 c celery, chopped
1 c onion, chopped
1 clove garlic, minced
2 c chopped green pepper
olive oil, a drizzle
8 oz ground beef
1/4 c uncooked white rice
28 oz crushed tomatoes
1/2 c tomato juice
2 cups water
salt and pepper, to taste
1/2 T. dried parsley
1/4 t. cinnamon
Fresh parsley sprigs, for garnish

Heat a dutch oven or large saucepan while vegetables are being prepped.  Drizzle olive oil into preheated pan, and add celery, onion and green pepper and cook for about 8 or 9 minutes, until softened.  Add garlic, a pinch of salt and pepper, and continue cooking for another minute or two.


Add ground beef to vegetables, and cook until no longer pink. Stir in rice.

Add tomatoes, juice and water as well as some salt, pepper and dried parsley. Bring the pot to a boil then reduce to a simmer.  Allow to cook about 45 minutes, or until rice is softened.  Adjust liquid as needed. 

Just before serving add the cinnamon. Ladle into bowls.  For an extra fancy touch, garnish each bowl with a sprig of fresh parsley.

WW points per serving: approx 8 or 9

Quick Soup for cold nights

This recipe is from a small column that once appeared in our local newspaper.  It is a quick and easy vegetarian version of Corn Chowder.  Don't be fooled by the fact that it's vegetarian; it is tasty and satisfying!

Easy Corn Chowder

serves 6

1/4 c onion, chopped

1/4 c butter

1/4 c flour

1 quart fat free milk

4 c whole kernel corn (frozen is fine)

2 c reduced shredded cheddar cheese (reduced fat)

salt

pepper

Melt the butter over low heat. Add the chopped onion and cook until tender. Stir in the flour, blending thoroughly. 

Slowly add the milk, stirring constantly, until mixture is smooth and thickened.  Add the corn  and cheese.  

Heat until the cheese is melted, continuing to stir. Do not boil.  Add salt and pepper to taste.

Serve piping hot.

7 WW points per serving

Marietta's Lentil Vegetable Soup with Barley

Ash Wednesday is this week...so I decided that a few vegetarian recipes should be added in the coming weeks.  This is long time favorite that I found on the internet many years ago.  When it was relatively new in my repertoire, I made some for a friend who was recovering from surgery...later she raved about it. I have made this recipe many times over since.

Marietta's Lentil Vegetable Soup with Barley

6 servings

1 1/2 Tbsp olive oil 

3/4 cup(s) uncooked celery, chopped
3/4 cup chopped onion
1 clove(s) (medium) garlic clove(s), minced
6 cup(s) fat-free reduced sodium chicken broth*
28 oz  Whole peeled plum tomatoes
3/4 cup(s) dry lentils, rinsed
3/4 cup(s) uncooked barley, rinsed
table salt, to your taste
1/2 tsp black pepper
1/2 tsp dried rosemary
1/2 tsp ground oregano
1 cup(s) Carrots, thinly sliced
1 cup shredded Swiss cheese (optional)

Heat olive oil in dutch oven. Add celery, onion and salt and pepper and cook until softened. Add garlic and cook a few more minutes. Add chicken broth, tomatoes, lentils, barley, and herbs to pot. Bring to boil , reduce to a simmer and cook for about 45 minutes. About 15 minutes prior to serving add the carrots to the pot and simmer until they are softened.

*If I want to make this totally vegetarian, I use 6 vegetarian bouillon cubes and 6 cups water.You can use 6 cups of vegetable broth if it's available.

6 WW points per serving (excluding cheese)

Quick and Easy Italian Wedding Soup

Nothing warms the soul like a bowl of chicken soup.  It's nice to make the meatballs from scratch, and for variety use traditional escarole instead of spinach.  My quick version uses a couple of store bought conveniences for those nights when you need to have dinner on the table in a hurry!

Quick and Easy Italian Wedding Soup

serves 6

10 oz chopped frozen spinach
1 large egg(s)
2 Tbsp grated Parmesan cheese
8 cup(s) fat free chicken broth
1/2 tsp table salt
1/4 tsp black pepper
6 serving(s) frozen  bite sized cocktail meatballs

Place chicken broth in a large pot and add the meatballs. Bring to a boil and simmer until meatballs are cooked through. Add salt and pepper (to taste). Add spinach and allow it to thaw and cook through. . Just before serving, bring the soup to a boil again. In a small bowl, break the egg and whisk it with a fork. Add the Parmesan cheese to the egg and mix together. Swirl the mixture into the boiling soup to create "noodles".

6 weight watcher points per serving

Sausage and White Bean Soup

This recipe is a new one but definitely a keeper!  When I posted a picture of the pot of soup on Facebook, it certainly got attention.

Sausage and White Bean Soup

1 onion, diced
2-3 stalks celery, diced
2-3 carrots, diced
3 cloves garlic, minced
salt
pepper
olive oil

1 package (20 oz) Italian turkey sausage, mild or hot
28 oz diced tomatoes (2 x14 oz cans)
28 oz cannellini beans (2 x14 oz cans), rinsed and drained
1 quart fat free low sodium chicken stock

1 tsp basil
1 tsp oregano
1/2-1 tsp dried rosemary
1 bay leaf

Heat a large heavy pot over medium heat. (I usually chop my vegetables while I am waiting). Drizzle a small amount of olive oil into pan. Add the turkey sausages and turn every few minutes until brown on all sides (8-10 min total). Remove sausage from pot and set aside. You can add a little more oil if needed here, then add onion, carrots, and celery, stirring frequently. Sauté for 5 -10 min until soft, over medium heat. Add salt, pepper, and garlic and sauté for a few more minutes— until you can smell the garlic.

Add the tomatoes, chicken stock and beans to the sautéed vegetables. Cut sausage into bite sized pieces and return to pot. Add basil, oregano, rosemary and bay leaf . Bring to a boil, then simmer for about 45 minutes so that the sausage can cook through and flavors can blend. If a foam develops on the top of the soup, skim it off periodically. Add more salt and pepper if needed.

When ready to serve, remove bay leaf and place into soup bowls, and enjoy.

This is a very hearty soup but it is also very light. You can fine tune the recipe to your liking.
I hope you like it!

Marietta's Turkey Chili

For my first post, I decide to give you all the recipe for one of the staples in my house.  It was my husband's recipe when I first met him, but over the years I have tweaked it to make it more figure friendly.  If you follow Weight Watchers, one serving of my recipe is 6 points; you can reduce the point value to 5 if you use 16 ounces of turkey instead of 20.

Marietta's Turkey Chili

serves 8

Cooking spray (or a drizzle of olive oil)
1 medium onion, chopped
16-20 ounces lean ground turkey
28 ounce can crushed tomatoes or tomato puree
28  ounces water
salt and pepper, to taste
1 tbsp chili powder
1 tsp Worcestershire sauce
red pepper flakes, to taste
1 bay leaf
a dash of hot sauce
2 x 16 ounce cans kidney beans, rinsed and drained

Heat a large heavy pot on stove (Dutch oven is great for this).  Drizzle a little olive oil into the pot and add the chopped onion.  Allow the onion to soften over medium heat(until it is translucent).  Add ground turkey and stir frequently until the meat is browned.  Sprinkle with salt and pepper.

Add tomatoes and water to the onion-beef mixture along with the chili powder, Worcestershire sauce, red pepper, bay leaf and hot sauce.  Mix well and then add in the beans, stirring one more time to blend well.  Bring to a boil, then reduce to a simmer. Cook for 30-45 minutes, until chili is at desired "thickness."