Minestrone

Obviously this make a lot of soup, so I halved the recipe, which fed our family of four plus we had leftovers. The original recipe adapted from Food Network.

2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium-size carrots, peeled, halved lengthwise, and sliced thin
1 medium-size potato, peeled and cut into 1/2 inch cubes
1 medium-size yellow or green squash cut into 1/2 inch cubes
1 T dried basil
2 t dried oregano
2 large bay leaves
1 large can(28)oz crushed tomatoes, with their juice
6 cups chicken or vegetable stock
4 oz macaroni
1 can beans of your choice (I used white canneli beans)
Grated Parmesan cheese
Parsley
***I added 3/4 cup frozen spinach, and 1 cup green beans****
In a large pot, heat the olive oil over low heat for 1 minute, add the onions and cook uncovered for 5 minutes. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.
Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered about 20 minutes longer. Add the green beans, cover, and cook until the beans are tender but still crisp. Remove the bay leaves.
Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowl and sprinkle with cheese and parsley.

This soup hit the spot, It is filled with tons of nutrients which is perfect when you are not feeling well.

Broccoli Cheese Soup

I could sum up this post by the following statement from my husband while devouring this meal: "This is the ultimate perfect dinner." Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup. Best thing is that it's not a velvetta recipe. While I don't have anything against velveeta, I wanted a recipe with less processed flavors and if my kids would eat it...then I knew it would be a keeper. This soup was incredible and sure enough, my kids loved it.

Broccoli Cheese Soup
adapted from My Kitchen Cafe

1 can chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butterPepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.Makes approximately 4 servings (with two adults and three kids, we finished the pot of soup in one dinner serving it in bread bowls, so if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people).