SPRING MINESTRONE VERDE WITH PISTACHIO PESTO
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Provided by Andy Baraghani
Categories Bon Appétit Bean Soup/Stew Spring Pistachio Basil Sugar Snap Pea Kale Parmesan Dinner Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 27
Steps:
- Make the soffritto:
- Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
- Make the pesto:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
- Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
- Make the soup:
- Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
- Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
- Do Ahead
- Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
FIVE-BEAN SOUP
Provided by Six Sisters Stuff
Number Of Ingredients 16
Steps:
- Heat stove-top to medium high heat.
- In a large pot, saute the diced onions and red pepper until onions go clear.
- Add garlic and saute together well for about a minute.
- Add broth and tomato sauce.
- Drain and rinse all the beans and add them to the pot.
- Mix the pot continually until it slowly begins to bubble on the edges.
- Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
- Top with sour cream and green onions or tortilla chips.
- Serve warm
HAMBURGER AND RICE CASSEROLE
This is a modified version of a casserole my mom made. I added the chow mein noodles one day on a whim and now it's standard for this casserole. It's quick and easy - you can bake it or my preference - microwave! I use reduced fat/healthy request soup and have used fat free cheese and it still turns out good!
Provided by PamMal
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except chedder cheese in a casserole. Cover and bake at 375 for 45 minutes or cover and microwave for 8 minutes (microwave time depends upon your microwave). When time is up, place sliced cheese on top of casserole and place back in oven uncovered until cheese is melted or place uncovered in microwave for 1 minute. Enjoy!
- The prep time is estimated since I brown all meat for the week on the weekend and then use it as I need it.
Nutrition Facts : Calories 475.6, Fat 24.2, SaturatedFat 9.9, Cholesterol 85.2, Sodium 860.3, Carbohydrate 35.2, Fiber 0.8, Sugar 0.9, Protein 28.1
BEST DIET CABBAGE SOUP
I've tried a bunch of different diet cabbage soup recipes, and this one is really just an excellent variation on a theme. I think the flavors come together nicely, and are interesting enough that you won't get sick of it after one bowl! I made this on a whim one day, and didn't even have to leave the house to get any of the ingredients (We have a weird, but well-stocked pantry!). I guess that sort of makes it a "kitchen sink" type soup, but it's still in that all-you-can-eat category, and so delicious!
Provided by melewen
Categories Low Protein
Time 40m
Yield 1 huge pot, 12 serving(s)
Number Of Ingredients 11
Steps:
- Throw EVERYTHING into a big pot!
- Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
- Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
- Cover and simmer until all the vegetables are soft. Season to taste.
Nutrition Facts : Calories 83.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.1, Sodium 753, Carbohydrate 17.7, Fiber 5.4, Sugar 4.8, Protein 4.8
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