Warm Up With Soup

Recipes Courtesy of Tree of Life Cafe

FRESNO - MINESTRONE SOUP ADAPTED FROM A FOOD NETWORK RECIPE BY ELLIE KRIEGER SERVES 6

INGREDIENTS:

2 Tbsp. Bari Brand Extra Virgin Olive Oil

1 large onion, diced 4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3-pound green beans, trimmed and cut in ½-inch pieces (about 1 ½ cups)

1 tsp. dried oregano

1 tsp. dried basil Kosher salt and freshly ground pepper

5 cups diced tomatoes (in juice)

6 cups vegetable broth

1 15-oz. can kidney beans, drained and rinsed

1 cup elbow pasta

1/3 cup finely grated Parmesan cheese

2 Tbsp. chopped fresh basil

DIRECTIONS:

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, ¾ tsp. salt, and pepper to taste; cook 3 more minutes. Add the diced tomatoes and vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the Parmesan cheese and chopped basil.

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ALBONDIGAS SOUP ADAPTED FROM EL CID RESTAURANT RECIPE (JOHN ROCHE, OWNER)

SERVES 4 (GENEROUSLY)

INGREDIENTS:

2 lbs. ground beef

½ cup onion, chopped

1 cup raw rice

2 eggs

¼ cup flour

1 tsp. each: dried oregano, salt

2 tsp. each cumin, black pepper & minced garlic

5 Bay leaves

3 onions, cut in wedges

1 head of cabbage, cut in wedges

5 tomatoes, cut in wedges

1 bunch cilantro

2 potatoes, peeled and cut in wedges

2 carrots, sliced 3 stalks celery, sliced

½ cup beef broth

1 ½ gallons water

DIRECTIONS:

Combine the ground beef, chopped onion, rice, eggs, flour, 1 tsp. dried oregano, 1 tsp. cumin & 1 tsp. salt. Form into golf-ball sized meatballs. Boil the water with 1 tsp. cumin, 2tsp. black pepper, & 2 tsp. minced garlic and Bay leaves for 10 minutes. Add the potatoes, carrots, and meatballs and boil gently for an additional 10 minutes or until the vegetables are tender and the meat is cooked. Then add the rest of the vegetables and gently boil till al dente (about 5-7 more minutes). Taste. Add more beef broth or spices, if desired,

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TOMATO & BASIL SOUP

Yield: 5 cups soup Serves 4

INGREDIENTS:

6 ½ cups diced tomatoes (with juice)

4 Tbsp. + 1 tsp. Bari Brand Extra Virgin Olive Oil (divided)

2 tsp. Kosher salt (if using homemade or unsalted vegetable broth)

1 tsp. freshly ground black pepper

1 1/3 cup chopped yellow onion

2 Tbsp. minced garlic

1 Tbsp. + 1 tsp. unsalted butter

Pinch red pepper flakes

2 cups fresh basil leaves, packed

½ tsp. (generous) dried thyme

22 oz. vegetable stock

DIRECTIONS:

In a large stock pot, sauté 1 Tbsp. = 1 tsp. olive oil, 2 tsp. Kosher salt (if using unsalted broth), 1 tsp. ground black pepper, 1 1/3 cups chopped yellow onion, 2 Tbsp. minced garlic, 1 Tbsp. + 1 tsp. unsalted butter, and pinch red pepper flakes. Add 6 ½ cups of diced tomatoes (in juice), 2 cups fresh basil leaves, 3 Tbsp. olive oil, ½ tsp. (generous) dried thyme, and 22 oz. vegetable stock. Simmer for 40 minutes. Then use the immersion blender to blend all together.


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