Crock Pot Minestrone

Soup and sandwich night is always better with homemade soup. The crock pot makes this recipe easy. 

Another recipe from the ABS book. Love that book!

2 tablespoons extra virgin olive oil
1 - 32 ounce container of low sodium chicken broth
1 can cannellini beans; rinsed and drained
1 can red kidney bean; rinsed and drained
2 cans (14.5 ounces) diced tomatoes
5 large carrots; thinly sliced
1 cup diced celery
2 cloves garlic; chopped
1 large onion; diced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 package whole wheat pasta
1 package (10 ounces) frozen spinach; thawed and squeezed dry

Dump all ingredients, except the pasta and spinach, into a large slow cooker. Stir to mix. Cover and cook on low for 6 to 8 hours.

Cook the pasta according to the package directions. Add the pasta and the spinach to the cooker and stir. Turn up to high and cook for 10 minutes.

I topped with some Romano-Parmesan cheese.

For our sandwiches, I made "grown up" grilled cheese.

Fresh Mozzarella; sliced 

Vine ripe tomatoes; sliced

Sprinkle of oregano

Bread of your choice - would have used wheat, but wanted to use up some of our bakery bread

Olive oil

Warm pan over medium high heat. Lightly drizzle olive oil in the pan. Once warmed, add sandwiches. Top bread with another light drizzle of olive oil. Cook for about 3-4 minutes on each side; or until grilled to your liking.

The Best Chicken Noodle Soup

Has it really been 2 months since my last post? Wow, I didn't think it was that long. While I have still been cooking up new recipes, I have not had the time to get on here with my updates.

I have made this recipe several times since my blog absence. It is a combination of my Sister and Brother's Chicken Soup Recipe. It is easy, good and soul warming. :) Leftovers are even better!

1 Tablespoon olive oil
1 yellow onion; diced
2 cloves garlic; crushed
4-6 stalks of celery; washed and chopped
4-6 carrots; peeled and chopped
5-8 red skinned potatoes; washed and chopped small

6 Tablespoons Chicken Soup Base (it comes in a jar and can be found near the chicken stock )

2 1/2 quarts water

1 lb pasta noodle of choice (my favorite Acini de Pepe - small dots)
1 rotisserie chicken (white meat shredded)
1/2 to 3/4 bag of frozen spinach
Salt and pepper
Grated Parmesan

In a large soup pot, add olive oil over medium-high heat. Once warmed, add onions, garlic, celery and carrots. Cook until onions are translucent. Add chopped potatoes and season with a pinch of salt and pepper. Continue cooking for 3-5 minutes. Add soup base and water. Stirring constantly to dissolve soup base.

Add shredded chicken and continue stirring and heating through.

Meanwhile, boil a pot of water and cook the pasta noodles per package directions; drain and set aside.

The last few minutes before serving, add the frozen spinach. Stir until warmed through. Adjust seasonings.
Top with grated Parmesan and enjoy.

Note - when storing leftovers, keep pasta noodles separate from soup.

Cauliflower Soup with Roasted Chicken Salad

1 head Cauliflower, cut into florets
2 cups low fat milk
1/4 cup whole wheat pasta
1/2 tsp. sea salt

Place all ingredients in a pot. Bring to a boil, then reduce to a simmer and cook until cauliflower is tender, about 25 minutes. Allow to cool, then puree until smooth in a blender.
Top with shredded cheddar and pepper.

For the salad; I used spinach leaves, cherry tomatoes, cucumber and shredded roasted chicken. Topped with Litehouse Jalapeno Ranch dressing. YUM!

Chad's rating: 8/10
Amy's rating: 8.5/10

Soup recipe from my dear friend, Erica. :-)

Vegetable and Spicy Sausage Soup

4 ounces 50% less-fat pork sausage
1 onion, chopped
1 zucchini, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
3 cups fat free, less -sodium chicken broth, divided
2 (15 ounce cans) organic cannellini beans; rinsed, drained and divided
1/3 cup half and half
Salt and pepper


Heat a large pot over medium-high heat. Add sausage to the pan and cook for 4 minutes or until browned; stirring to crumble. Remove from pan and keep warm. 
Return pan to medium heat. Add onion, zucchini, carrot, celery, garlic and salt; cook for 5 minutes or until vegetables are tender. Stir in tomato paste and crushed red pepper flakes; cook for 1 minute, stirring constantly. 
Place 1 cup vegetable mixture, 1/2 cup chicken broth and 1 can beans to food processor and process till smooth. 
Return pureed bean mixture to pan. Add remaining 2 1/2 cups broth and 1 can beans; bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are cooked. Remove from heat and season with salt and pepper. Stir in half and half.  
To serve, ladle soup into bowl and top with desired amount of sausage crumbles. 


Chad's rating: 9/10
Amy's rating: 9/10 - next time, I would try turkey sausage.


Recipe adapted from Cooking Light Magazine. 

Chicken Tortilla Soup

Chicken Tortilla Soup

1 Rotisserie Chicken, white meat shredded

2 cans sweet corn, drained

1 jar salsa

2 cans refried beans

2 cans or 1 quart chicken broth

Crushed tortilla chips

Avocado

Mexican blend cheese

Sour Cream

Add chicken, corn, beans, salsa and broth to a crock pot. Cook on low all day. Top with remaining ingredients.

Recipe from my sister, Laura.

Chad's rating: 9/10

Amy's rating: 10/10 - YUM!