Finally getting to be soup weather!

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I love the cooler weather. And I am looking forward to soup. Lots of soups. Hearty soups. So I went looking through past blog posts to see what's what. These are two I had forgotten about and I'm glad I went back to look. They will be on our table again very soon.



Minestrone with Tomatoes and RiceSource: original recipe by Luca Marcato of Osteria al Doge, NYCadapted There's Always Thyme to CookPrintable Recipe
1/4 cup olive oil 1 small onion, finely chopped 1 medium red bell pepper, cut into 1/2-inch dice 1 medium carrot, cut into 1/2-inch dice 1 medium Idaho potato, peeled and cut into 1-inch dice 1 small zucchini, cut into 1-inch dice 1 small yellow squash, cut into 1-inch dice 1 Japanese eggplant or 1/2 small eggplant, cut into 1/2-inch dice 1/2 cup arborio rice one 28-ounce can Italian peeled tomatoes, drained and coarsely chopped salt and fresh ground pepper1/2 teaspoon crushed red pepper1 small stalk of broccoli — cut into 1-inch florets, stem peeled and cut into 1/2-inch pieces1/4 small head of cauliflower, cut into 1-inch florets 1 medium celery rib, cut into 1/2-inch dice1/2 cup frozen baby peas
6 cups water, vegetable or chicken broth
Freshly grated Parmesan cheese, for serving
Heat the olive oil in a large non-reactive soup pot. Add the onion and red bell pepper and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the carrot potato, zucchini, yellow squash and eggplant and cook, stirring often, for 5 minutes.
Add the rice to a skillet on medium heat with a little bit of oil, about a tablespoon. Stir well to coat the grains with the oil and toast for about two minutes. Then add the rice to the soup pot with the vegetables. Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat. Add the broccoli, cauliflower, celery and peas and cook, stirring, until all the vegetables and the rice are tender, about 35 minutes. Season the soup with salt and pepper.
(MAKE AHEAD: The soup can be refrigerated for 1 day. Reheat before serving.) Ladle the soup into bowls and serve, passing the Parmesan cheese at the table.  If it's too thick next day, add some stock or water and season again! 



Tuscan White Bean and Garlic Soup
 adapted by There's Always Thyme to CookSource: Food Network, recipe by Giada De Laurentiis
Printable Recipe

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
salt and freshly ground black pepper
6 slices crusty bread, cut into chunks
Extra-virgin olive oil, for drizzling

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, another 10-15 minutes. Use an immersion blender to puree the soup. It will be hot so be careful.

Once all the soup is blended add the cream. Salt and pepper, to taste. Keep warm, covered, over very low heat.

Arrange the bread on a sheet pan in one layer. Drizzle the slices of bread with extra-virgin olive oil. Broil the bread until warm and golden, keeping an eye so they don't burn. Stir to toast all sides. Serve the soup in bowls with the croutons. 

I'm joining Beth Fish Reads for Weekend Cooking.
 Foodie Friends Friday
hosted by 
Walking on Sunshine   
 
Full Plate Thursday at Miz Helen's Cottage

Simple Meals Friday with at Mexican Wildflower
Kahakai Kitchen 
with the 
Souper Sunday weekly round-up of recipes 
(soups, salads and sandwiches)

 Food on Friday at Carole's Chatter Tweet