Ah, this crisp fall air is a wonderful thing. Sitting outside & enjoying a home cooked meal can’t get any better than at this time of year. So this week we’re exploring some of our favorite soup recipes. Our favorite soups to just grab a bowl & enjoy in this weather. Now grab your spoons &
stay warm & cozy.
Tuscan Sausage & Orzo Soup
Serves 6 - 8
2 quarts chicken stock
1 lb Italian sausage, mild
¼ cup extra virgin olive oil
1 tbsp garlic, finely chopped
1 medium (8 oz) red onion, medium dice ½”
¾ cup celery, medium dice ½”
¾ cup fennel, medium dice ½”
½ box (8 oz) orzo pasta, Barilla
1 Tbsp oregano, dry
½ tsp black pepper, freshly ground
1 can (16 – 20 oz) cannellini beans
1 can (16 – 20 oz) diced tomatoes
1 lb swiss chard, cut into 1” pieces
Kosher salt, to taste
1. Cook Italian sausage at 350° until a temperature of 165° is achieved. Drain off residual oil, cool, crumble by breaking ¼ to ½” pieces – set aside.
2. In a 1 gallon stock pot or casserole dish heat the olive oil slowly. Immediately add garlic, red onion, celery, fennel, orzo and cook for 2 to 3 minutes until they become translucent and begin to lightly caramelize.
3.Add oregano and black pepper and cook for 30 seconds. Then add chicken stock, cooked Italian sausage and simmer gently for 20 minutes or until orzo becomes soft.
4.Add diced tomatoes, cannellini beans, and Swiss chard and cook by simmering for another 10 to 15 minutes.
5. Add Kosher salt to taste and serve hot.
Spinach & Artichoke Soup Recipe
2 ox x 14 cans artichoke hearts packed in water
2 cups baby spinach organic
6 gloves garlic peeled
2 tbsp extra virgin olive oil
6 c vegetable stock low sodium
1/2 white wine dry
1/4 c heavy cream
1/4 c pine nute toasted
1/c c micro-greens organic
10 garlic chives snipped
3 thyme sprigs
zest from 1 organic lemon
sea salt to taste
red pepper flakes to tast
1.In a medium soup pot on low flame add the olive oil. Smash the garlic cloves with the side of a chess knife and add them to the oil. Cook them until lightly golden all over, making sure not to burn them.
2. Drain the artichoke hearts well and add them to the soup pot together with the thyme sprigs. Stir to combine and pour in the wine.
3.Simmer for a few minutes until the wine is reduced by half then pour in the vegetable stock. Bring to a simmer and let the flavor merry on low flame for 10 minutes.
4. At the last minute stir in the cream and remove from flame. Discard the thyme sprigs and add half of the spinach to the soup then stir to combine. It will quickly wilt from the steam. Using a hand held blender puree the soup to your liking. If you prefer a rustic texture, a buzz or two will do the trick.
5. Adjust seasonings to your taste with the sea salt and stir in the remaining spinach. Once wilted ladle the soup into bowls and drizzle some nice extra virgin olive oil on top. Sprinkle with the pine nuts, the chives, micro-greens and red pepper flakes. Finish with the lemon zest on top.