White Bean and Kale Soup

Yield: 6 to 8 servings || Time: 1½ to 3 hours, partially unattended

1 pound dried white beans (such as cannellini, Great Northern, or navy), rinsed and picked over
¼ cup extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
5 garlic cloves, minced
Salt and black pepper
6 cups vegetable stock
One 14.5-ounce can diced tomatoes
One 2-by-1-by-¼-inch Parmesan rind, cut into bite-sized pieces, if desired
3 fresh thyme sprigs
1 bay leaf
1½ pounds kale
1 tablespoon soy sauce
¼ cup roughly chopped basil leaves
Grated Parmesan cheese for garnish (optional)

1. Put the beans in a large pot and add enough water to cover them by 2 to 3 inches. Cover and bring to a boil, then adjust the heat so the water simmers gently. Cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours, depending on their size; season with salt. (You can do this step a day or two ahead of time: Cool the beans, transfer them to an airtight container with their cooking liquid, and refrigerate until you’re ready to make the soup.)

2. Put the olive oil in a large pot over medium-high heat. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes. Add the drained beans along with the stock, tomatoes, Parmesan rind, thyme, and bay leaf. Stir, cover, and bring to a boil. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.

3. Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes. Remove the thyme stems, bay leaf, and Parmesan rind (if desired). Stir in the basil and taste and adjust the seasoning. Serve hot, garnished with grated Parmesan cheese, if desired. (Store leftover soup in an airtight container in the refrigerator for up to several days.)

Jax notes: Also, I used all dried herbs except garlic because that' s what I had. I didn't use a parmesan rind because I didn't have one. And, I forgot to add the soy sauce initially, then added it later, but it tasted fine with or without.  I also added sausage

Split Pea Soup

Ingredients:
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone or hock
2 onions, thinly slices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Directions:
1. In large pot, cover peas with 2 quarts cold water and soak overnight. (If you need faster method, simmer peas gently for 2 minutes, and then soak for 1 hour).
2. Once peas are soaked, add ham bone, onion, salt, pepper, and marjoram, Cover, bring to boil and simmer for 1 1/2 hours, stirring occasionally.
3. Remove bone. Cut off meat, dice and return meat to soup. Give bone to your dog. Add celery, carrots, and potatoes. Cook slowly, uncovered for 30-40 minutes, or until vegetables are tender (I simmered for longer -- 1 1/2 hours or so).

Notes:
I probably added a bit more seasoned then called for. Because I made this for a shower and wanted it to be rich, I added a little cream too, maybe 1 cup or less. Not necessary, but it was yum!

Potato Leek Soup

This is a modified version of the recipe mom uses, which I believe is a slightly modified version of a recipe from a magazine.

Ingredients:

8 medium leeks

8 medium potatoes, chopped

8 carrots, chopped

4 cups chicken stock

salt

pepper

parsley

thyme

garlic powder

onion powder

2 cups skim milk

1 cup cream

Directions:

Cut leaves off of leeks and discard. Cut leeks lengthwise, and then chop into 1/2 inch wide pieces. Rinse thoroughly.
In pot, combine leeks, potatoes, carrots, chicken stock, and spices. Heat to boil. Reduce heat, cover, and simmer for 25 minutes, stirring frequently.
Add milk and cream and heat thoroughly.
For extra creamy soup, remove some of the large pieces of vegetable and put aside. Blend or puree remaining soup, then add pieces of vegetable back into puree.
*** This makes a pretty full pot of soup. You could easily half this recipe. Also, for richer soup soup, use more cream/less milk; for lighter soup, use more milk/less cream. Also, use spices according to your liking. ***

Bean-and-Tortellini Zuppa

This is one of my favorite soups.... fyi.

1/4 cup finely chopped carrots

2 cloves garlic, minced

1/2 cup chopped onion

1 Tbsp olive oil

1, 15-oz can of chickpeas, rinsed and drained

1, 15-oz can diced tomatoes

1 small zucchini

2, 14-oz cans low-sodium chicken broth

9 oz pkg cheese tortellini

1 tsp Italian seasoning

1/4 tsp salt

1/8 tsp ground black pepper

(also tastes good with celery and spinach added)

1. Sautee carrots, onion, and garlic in oil until softened.

2. Add all other ingredients.  Mix and bring to a boil.

3. When it is boiling, add tortellini.  Cook until tortellini are soft.

4. Enjoy