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Soups And Stews

Creamiest Broccoli Soup

This is the Best Tasting Creamy Broccoli Soup, it is EASY and Low Carb! It is PERFECT for when you want to cozy up to a CREAMY SOUP but not have the High Carb Calories. It is Super Smooth and Creamy and PERFECTLY satisfies the soup craving. Using Coconut Milk also makes this soup Keto Friendly and will keep YOU FULL longer. Nothing better than the Creamiest Broccoli Soup Easy Recipe ever!

 

Easy Low Carb Creamy Broccoli Soup

Serves 4 – 6

 

1 Head of Broccoli, diced

1 Onion, diced

1 Small Rutabaga (low carb) or Potato, peeled and diced

1 Carrot, diced

1 Celery, diced

4 Cloves Garlic, chopped

2 Cups of Milk of Choice, I used Coconut Milk

Salt and Pepper to taste

 

Garnish

Extra Virgin Olive Oil

Fresh herbs i.e. Thyme, Parsley, Chives, chopped

Croutons

 

  1. Place a large sauté pan over medium-high heat and add a few tablespoons of Olive Oil.
  2. Add all the Vegetables to the sauté pan and cook with a lid on the pan. Stir Vegetables occasionally. If the pan is dry, a ½ cup of Water at a time and continue to cook until the Vegetables are tender.
  3. Once the Vegetables are tender, add to a blender with the Milk of your choice and blend. If the soup is still too thick add more liquid (Milk, Broth, or Water)
  4. Return to Creamy Broccoli Soup to the sauté pan to reheat and season for salt and pepper.
  5. When ready to serve the Creamy Broccoli Soup, garnish with Croutons, Fresh Herbs, and a drizzle of Olive Oil.
  6. Enjoy!

Creamy Cauliflower Soup

This ULTIMATE Creamy Oven Roasted Cauliflower Soup is the best for a cozy dinner. It is an EASY Creamy Cauliflower Soup that is Healthy and Nutritious. The BEST PART is all cooked on a sheet pan for EASY cleanup. Oven Roasted Cauliflower Soup has so much FLAVOR from the Caramelized Roasted Cauliflower and Onions as well as the Roasted Garlic.

 

Roasted Cauliflower Soup

Yield  4 servings

 

1 Head of Cauliflower, cut into small pieces

1 Onion, 2” slices

1 Garlic Head or 2 cloves of Garlic, minced

1-2 Tablespoons Olive Oil

1 Quart Broth, Chicken or Vegetable

1 Cup Heavy Cream

Salt and Pepper to taste

 

Garnish

Croutons

Fresh Thyme

Chives, chopped

Olive Oil, drizzle

 

Preheat oven to 425°F.

  1. On a baking sheet, add Cauliflower florets, Onions, salt, and enough Olive Oil to coat the vegetables. Evenly spread the Cauliflower mixture evenly onto the baking sheet and bake for 30 – 45 minutes, or until golden and caramelized. Optional, slice the top part of a Garlic Head and drizzle with olive oil and salt. Place the Garlic Head on a piece of aluminum foil and tightly wrap it. Place the Garlic on the baking sheet with the cauliflower mixture.
  2. Using a blender, add the roasted Cauliflower mixture, a few of the Roasted Garlic Cloves, Heavy Cream, and add some Broth (depending on how large the blender container is). Begin to blend until smooth. If the soup is too thick to blend, add more broth.
  3. When ready to serve, reheat the soup and taste for salt and pepper.
  4. Garnish with Fresh Herbs, Croutons, and drizzle Extra Virgin Olive Oil.

Chicken Puttanesca

The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it’s nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.

 

A one-pot, quick, and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea Puttanesca also makes for the perfect side dish to chicken breast.

 

Chicken Puttanesca

Serves 4 – 6

 

Olive Oil, as needed

4 chicken breasts, seasoned with salt and pepper (or chicken of choice)

1 Onion, sliced

2 Garlic Cloves, Minced

4 – 5 Anchovy Fillets

1 Tablespoon Tomato Paste

1-28-Oz Can Tomatoes, Diced

1-16 oz Jar of Marinated Artichoke Hearts, drained

½ Cup Kalamata Olives

½ Cup Sun Dried Tomatoes

4 Tablespoons Capers

¼ cup Fresh Parsley, Chopped

1 teaspoon Thyme, fresh

1 teaspoon Oregano, fresh

½ teaspoon Red Pepper Flakes

Salt And Pepper to Taste

1 Lemon, plus extra lemons for garnish

 

  1. In a sauté pan, add olive oil. Once the oil is hot, add chicken breasts. Continue to cook until each side is golden brown. Don’t worry if the chicken is not cooked through. Once golden brown, remove from the sauté pan and set aside.
  2. Add a little more olive oil to the sauté pan. Add Onions, Garlic, and Salt. Sauté until onions are translucent.
  3. Add Tomato Paste and Anchovies and evenly incorporate with onions.
  4. Add the can of diced Tomatoes, Kalamata Olive, Sun-Dried Tomatoes, Artichokes, Capers, and Red Pepper Flakes.
  5. Return the Chicken Breast to the Tomato sauce. Cover and continue to cook until the Chicken is thoroughly cooked about 20 minutes. This can also be placed in the oven to finish cooking.
  6. When ready to serve, add fresh herbs, and lemon juice. season with salt and pepper to taste.
  7. Place Orzo on a plate and add Chicken Puttanesca on top. Add a lemon wedge on the side.

 

Directions for Orzo

2 ½ cups orzo

1 quart of broth

1 cup water

2 tablespoon salt or desired amount

 

  1. Add all ingredients to the rice cooker and follow the manufacturer’s directions.

Easy Ratatouille

Ratatouille is a classic stew made from the summer harvest of vegetables. This is a perfect meal as everything is made in one pot. Easy Ratatouille is a colorful combination of tomatoes, eggplant, garlic, onion, zucchini, bell pepper, and fresh herbs. A perfect way to display your garden harvest. Ratatouille can be served in so many ways. It can be the main meal, served as a side dish with grilled steak, oven-roasted chicken, used as a filler for crepes, omelets, or just a fantastic-tasting vegetarian dish with a side of fresh bread. The possibilities are endless.

 

Easy Ratatouille

Serves 4 – 6

 

Olive Oil, as needed

4 Small Zucchini. cubed

2 Small Eggplants, cubed

4 Large Ripe Tomatoes, seeded and cubed

1 Onion, diced

2 Bell Peppers, cubed

3 Garlic Cloves, minced

1 Tablespoon Tomato Paste

1/2 Cup Liquid, i.e. Broth, Wine Or Water

 

Optional

Capers

Kalamata Olives

Fresh Herbs, i.e. Basil, Oregano, Parsley

 

  1. In a sauté pan over medium-high heat, add 2 tablespoons olive oil. Add zucchini to the sauté pan with some salt. Cook for about 5 minutes. Once the zucchini is cooked, place it in a large bowl and return the sauté pan back to the stove.
  2. Repeat this process for the Eggplant and Tomatoes.
  3. Add a little bit of Olive Oil, Onions, Garlic, and Salt to the sauté pan. Cook for a couple of minutes and then add the Bell Peppers. Continue cooking for about 5 minutes.
  4. Add Tomato Paste and cook for a minute or so to evenly incorporate throughout the vegetables.
  5. Add the rest of the cooked vegetables and add to the sauté pan. Gently stir to evenly incorporate and continue to finalize the cooking process for a few more minutes. Taste for Salt and Pepper.
  6. When ready to serve, add to your plate and garnish.

Healthy Chickpeas Dinner

Rice with Chickpeas is a traditional Italian Mediterranean one-pot meal. It’s an EASY, filling, and nutritious meal a light creamy sauce that is packed with flavor for a great tasting one-pot dinner. Of course, you can add any vegetable of choice to this EASY Mediterranean meal. With the addition of chickpeas, this dish is very inexpensive and substantial comfort food made mostly of pantry and kitchen staples. Which also makes it a great last-minute meal. Rice and Chickpea EASY meal is also perfect for VEGANS looking for a nutritious and protein-packed meal.

 

One-Pot Spinach Rice with Chickpeas | Plant-Based | Easy One-Pot Vegan Recipes

Serves 4 – 6

 

2 Tablespoon Olive Oil, optional

1 Onion, diced

4 Garlic Cloves, minced

1 cup Carrots, cut on the bias

1 cup Celery, cut on the bias

1 cup Brown Rice, uncooked

1 ½ cup Strained tomatoes or Passata

4 cups Broth or Water, if using water add more seasonings of choice

1 – 15 oz Can Chickpeas, cooked

1/4 Teaspoon Red Pepper Flakes, Optional

Salt and Pepper to taste

8 oz Fresh Spinach

 

Garnish:

¼ cup Parsley, finely chopped

Juice of a Lemon, to taste

Drizzle of Olive oil

 

  1. In a sauté pan over medium-high heat, add olive oil, onions, and garlic. Cook until onions are soft.
  2. Add carrots and celery and cook for 2-3 minutes.
  3. Add rice and cook for a few minutes to toast the rice.
  4. Add tomato sauce and broth. Cover and occasionally stir until rice is cooked. (White Rice will take about 20 minutes and Brown Rice about 50 minutes.)
  5. Add chickpeas, red pepper, salt, pepper, and spinach. Stir until the spinach is all cooked down.
  6. When ready to serve, garnish with parsley, lemon wedge, and olive oil.

Best Italian Soup

There’s nothing better on a cold night than a hearty bowl of homemade soup. The classic combination of Sausage, Creamy White Cannellini Beans, and Escarole has never been so satisfying. This EASY Italian soup, typically known as Minestra alla Napoletana, is a quick, one-pot comforting soup that will become a family favorite. The sweetness from the Escarole, creaminess from the White Beans, and spiciness from the Sausage, this has all the classic Italian flavors for a warm and comforting meal.

 

Escarole, Sausage & White Bean Soup | Minestra alla Napoletana

Serves 4 – 6

 

2 Tablespoons Olive Oil (Only if you are using lean meat like Turkey or Chicken)

1 lb Italian Sausage (sweet or hot)

½ Onion, diced

4 Garlic Cloves, minced

2 – 4 Roma Tomatoes, diced or 1 – 15 oz can Tomatoes, diced

1 15 oz can White Beans (Cannellini), drained and rinsed

1 head Escarole, trimmed and cut into 2-inch pieces

3-4 cups Chicken Broth, depending on the desired thickness of the soup

½ tsp Red Pepper Flakes

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Tablespoons Parsley, chopped

Salt and Pepper to taste

 

  1. Place olive oil (only if using a lean meat) in a stockpot and heat. Once the oil is hot, sauté Sausage until brown, about 7 – 10 minutes.
  2. Add Onions and Garlic and cook until garlic is almost golden in color, about 1 – 2 minutes.
  3. Add Tomatoes and cook for 1 minute.
  4. Add Beans and cook for 1 minute.
  5. Add Escarole and cook until wilted, about 2 minutes.
  6. Add Stock and Red Pepper Flakes and bring to a gentle boil.
  7. Turn off heat and finish the soup by adding in Butter, Cheese, and Parsley.
  8. Season with Salt and Pepper.
  9. Ladle soup in a bowl, sprinkle with additional Parsley, Cheese and drizzle a good quality Extra Virgin Olive Oil on top.

EASY Garbanzo Bean Stew | Plant-Based Recipe |1 DISH Makes 8 RECIPES

talian-Style Zucchini and Chickpea Sauté is a very colorful, hearty, classic Italian dish that features a variety of garden favorite veggies. Make this ONE recipe and recreate 7 NEW meals for the rest of the week!

QUICK and EASY Zucchini and Bean Sauté

1 Onion, diced

6 cloves Garlic, minced

1 large Red Bell Pepper, diced

3 medium Zucchini,

¼” slices and quartered

1 15-oz. can Chickpeas, rinsed and drained (1½ cups)

1 cup Marinara Sauce

1 teaspoon Oregano, dried

1 teaspoon Italian Seasoning, dried Salt and Pepper, to taste Garnish

8 leaves Basil, chiffonade

¼ cup Parsley, finely chopped Lemon

1. In a large sauté pan add a few tablespoons of olive oil. Then add onions and garlic. Sautee for a few minutes.

2. Add bell peppers, tomato sauce, oregano, and Italian seasoning and continue to cook for about 5 minutes

3. Add zucchini and chickpeas. Stir to fully incorporate. Cook for about 10 – 15 minutes or until zucchini is cooked to tender. Careful not to overcook zucchini so that it is not mushy.

4. Once cooked, remove from heat and garnish with fresh herbs and lemon juice Note: You can add liquid (water or broth) if you like it more broth-like. Or feels the dish is too dry

How To Make Simple EASY Winter Hearty Lentil Soup | Mediterranean Healthy Dish

One of the things I love in the winter is a hearty bowl of hot soup. Lentil soup is one of the EASY winter hearty soups to make. All in one pot, simple and VERY budget-friendly as well as nutritious. Learning how to make Lentil Soup is an essential recipe to have in your recipe files.

Hardy Lentil Soup Recipe | One-Pot | Budget Friendly Yields 4-6 Servings

2 Tablespoons Olive Oil

1 Onion, small diced

1 Tablespoon Salt

2 Carrots, small diced

2 Celery, small diced

1 can (28 oz) diced tomatoes with Juice

1 cup Lentils, prewashed

4 cups broth, possible more

1 teaspoon Italian Seasoning

1 cup frozen peas Garlic Pepper Puree

1 Tablespoon Peppercorns

4 garlic cloves, minced

2 Tablespoons Olive Oil

1. In a Pestle, place Garlic and Peppercorns. Start to crush up Garlic and Peppercorns.

2. Add Olive Oil and continue to puree with Mortar and Pestle Soup Toppings Burrata, sliced Feta Cheese Avocados, sliced Green Onions, thinly sliced Fresh Parsley

1. In a stockpot over medium heat, add Olive Oil, Onion, and Salt. Sautee until onion is translucent.

2. Add Carrots and Celery and cook until soft.

3. Then add the broth of your choice and Italian seasoning. Start with 4 cups of Broth, then add more later if a more liquid soup is preferred. Also, add Lentils and Peppercorn Garlic Puree and mix until well combined. Cook for 30-40 minutes until Lentils are soft.

4. Once the soup is cooked, add frozen peas long enough to warm up.

5. Serve soup with toppings and don’t forget to add a drizzle of Extra Virgin Olive Oil!

Easy One Pot Lasagna Soup

Lasagna is considered an EASY favorite comfort dish but can take a few hours to make. This version of Lasagna is made soup style and takes 30 minutes to make but still has ALL the flavor of lasagna.

30 minute One Pot Lasagna Soup

1 lb Ground beef

1 Onion, finely diced

4 cloves Garlic, finely chopped

2 Tablespoons Tomato Paste

1 28-ounce can tomatoes, diced

3 cups Chicken Broth, possibly more if a brothier soup is desired

10 Lasagna Noodles, broken into pieces

1 teaspoon Oregano, dried

Salt and Pepper to taste

Garnish

Ricotta Cheese

Mozzarella, shredded

Parmesan Cheese, grated

1. In a stockpot over medium-high heat, add Ground Beef, Oregano, and Salt and Pepper and start to break up the meat as it begins to cook and brown.

2. Once Ground Beef has browned add Onions and Garlic and cook until Onions are translucent.

3. Add Tomato Paste, Diced Tomatoes, and Broth. Continue to cook over medium heat for 15 minutes.

4. Add Lasagna Noodles and continue to cook for 10-15 minutes until the Lasagna Noodles are cooked al dente. Add more Broth if Lasagna Noodles soak up too much liquid and you prefer it brothier.

5. To serve, place Lasagna Soup into a bowl and garnish with Ricotta, Mozzarella, and Parmesan Cheese.

3 EASY Ways To Use Leftover Chicken | QUICK Dinners

Repurposing leftovers to create a new dinner is a great way to use what you have and turn it into a new meal with little effort and it changes up your meal routine.

Easy Chicken Roll-Ups

2 cups Chicken, shredded

6 lasagna noodles, cooked according to package directions

4 Tablespoons Butter

4 Tablespoons Flour

2 cups Milk

2 garlic cloves, minced

¼ cup Mascarpone cheese

½ cup Parmesan Cheese

1 Lemon, Zest and Juice

1 Tablespoon Freshly Parsley, chopped plus more for garnish Salt and Pepper to taste

Preheat oven to 350°

1. In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute.

2. Add garlic and cook until fragrant.

3. Add milk and whisking constantly to avoid lumps. Once the roux has thickened, reduce to a low simmer.

4. Stir in Mascarpone and Parmesan cheese. Continue to cook on low simmer until sauce thickens again.

5. Remove from heat and add lemon zest, juice and parsley.

6. Season with salt and pepper.

7. In a bowl, add shredded chicken and ½ of the cheese sauce. Mix until chicken is completely coated with cheese sauce.

8. In a baking dish, spoon a thin layer of sauce on the bottom. Set aside.

9. Place all the cooked lasagna noodles on the work surface. Evenly spread the chicken on each of the noodles leaving 2 inches free from chicken.

10. Roll each of the noodles and place seam side down in the baking dish.

11. Spoon the remaining sauce over each of the noodles.

12. Cover baking dish with foil and bake for 15 minutes. Uncover so that the top can brown and cook for an additional 10 minutes or until the center is heated.

13. Before serving, garnish with additional parmesan cheese and parsley.

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Chicken Soup with Ricotta Dumplings

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

2 cups Celery stalks, thinly sliced

4 cups Broth of your choice (Beef, Chicken, or Vegetable) Ricotta Dumplings

½ cup Ricotta Cheese

1 Egg Yolk

2 Tablespoons Parmesan Cheese

¼ cup Flour

1 teaspoon Parsley, finely chopped

½ teaspoon Salt

¼ teaspoon Pepper

¼ teaspoon Baking Powder

2 cups Chicken, Shredded Garnish Parsley, chopped Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, and celery. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the Ricotta Dumpling mixture.

4. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined. Set aside until ready.

5. Add shredded chicken so that it can begin to warm up.

6. Using a spring-loaded scoop, scoop out ricotta mixture and add to the hot broth. Make sure it is not a roaring boil or it will break up the dumplings.

7. As the Ricotta dumplings are ready, they will float to the top.

8. When ready to serve, scoop soup into a bowl and garnish with fresh parsley and a lemon wedge.

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Chicken and Dumplings

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

2 cups Celery stalks, thinly sliced

1 cup Mushrooms, finely diced

1 cup Peas

2 cups Chicken, shredded

¼ cup Parsley, finely chopped Sauce

3 cups Broth of your choice (Beef, Chicken, or Vegetable)

4 Tablespoons Butter

4 Tablespoons Flour

½ teaspoon Salt

2 cups Milk Ricotta Dumplings

1 cup Ricotta Cheese

1 Egg

¼ cup Parmesan Cheese

½ cup Flour

2 teaspoon Parsley, finely chopped

1 teaspoon Salt

½ teaspoon Pepper

½ teaspoon Baking Powder

Preheat oven 350 degrees.

1. In a sauté pan, add olive oil, onions, and garlic. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and mushrooms. Sauté for about 5 minutes.

3. Add chicken, peas and parsley. Stir until well combined.

4. Place mixture in a baking dish.

5. To prepare the sauce, in a pot over medium heat, add butter and once melted add flour and cook for 1 minute.

6. Add broth and whisking constantly to avoid lumps. Once the roux has thickened remove from heat and pour over chicken and vegetables in the baking dish.

7. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined.

8. Using a spring-loaded scoop, scoop out ricotta mixture on top of the chicken and vegetables in the baking dish. Evenly dollop the dumplings until all the mixture is used.

9. Place in oven and cook for 30 minutes or until the mixture is bubbling and dumplings are golden brown.

10. When ready to serve, garnish with fresh parsley.

EASY Tomato Soup | Homemade Tomato Soup | EASY HEALTHY RECIPE

EASY Homemade Tomato Soup with the addition of Grilled Cheese Croutons makes this the ULTIMATE COMFORT SOUP. This is the EASIEST EVER Homemade Tomato Soup recipe that you will make. It is packed with a lot of FLAVOR from the Tomatoes and FRESHNESS from the Fresh Basil. Making this the ULTIMATE Tomato Soup with ULTIMATE Grilled Cheese.

Tomato Soup with Grilled Cheese Croutons

Serves 4

2 Tablespoon Olive Oil

1 Onion, finely diced

2 cloves Garlic, minced

2 Carrots, finely diced

3 Celery, finely diced

1 28 ounce can of Whole Tomatoes, with the juice

½ teaspoon Italian Seasoning

2 cups Broth, any flavor of choice

¼ cup Butter

¼ cup Flour

½ cup Parmesan Cheese, freshly grated Salt and Pepper, to taste

¼ cup Fresh Basil, chiffonade, or 1 teaspoon Pesto

1. In a large stockpot over medium-high heat, add Olive Oil. Once hot, add onions and garlic and sauté for a minute.

2. Then add carrots, and celery and sauté for a few minutes.

3. Add Whole Tomatoes and Italian Seasoning and slightly break up the Whole Tomatoes using a stirring utensil.

4. After 5 minutes of cooking, add Broth and cook for 10 minutes over medium-low heat.

5. Using a blender, add the Tomato Soup and puree until smooth. You might need to do this in batches if the blender is not large enough.

Note: Be careful when blending as the hot content may slash and burn you. Ensure that the plug to the lid is not on and use a towel to cover the hole instead.

6. Before returning tomato soup to the pot, make a roux by adding the butter and flour. Cook this for about 1 minute after the butter has melted. This will give the Tomato Soup a creaminess texture.

7. Add pureed Tomato Soup to the roux in the soup pot and continue to cook for a few minutes.

8. Add Parmesan Cheese and Salt and Pepper to taste. Set aside until ready to serve.

9. When ready to serve soup, add Tomato Soup to a bowl, garnish with Fresh Basil, and several Grilled Cheese Croutons.

Grill Cheese Croutons or 2 Grilled Cheese Sandwiches

4 Slices of Bread

2 slices of Cheese, ¼” thick, I used Munster cheese Butter softened

Parmesan Cheese, grated

1. Place a medium-size skillet over medium heat to start warming the skillet.

2. Butter one side of all the bread slices and add grated parmesan cheese on top of the buttered slices.

3. Place the buttered side of 2 slices of bread on the hot pan. Add a slice of cheese on top of each slice of bread. Then add the other buttered slice of bread on top of the cheese with the butter side up.

4. Continue to cook each side of the buttered bread until both sides are golden brown.

5. Remove from hot skillet and let grilled cheese cool for a few minutes before cutting into crouton size shape.

EASY Chicken Potatoes Tomatoes and Rice ONE POT EASY Dinner

EASY Chicken Potatoes Tomatoes and Rice ONE POT DINNER makes for an EASY MEAL. It is comfort food at its best! This EASY ONE POT MEAL makes for a hearty meal with the assortment of Chicken, Potatoes, Tomatoes, and Rice. A little bit of everything for everyone. Plus, for you, it is a time saver as everything goes into one dish which means easy cleanup. And this will simplify your weeknight dinners as this can be made ahead of time and popped in the oven when you get home.

Chicken with Rice-Stuffed Tomatoes and Potatoes

Serve 4

4 Chicken Thighs

4 Large Tomatoes

1 cup Rice

½ small Onion, finely diced

½ cup Parmesan Cheese

¼ cup Parsley, chopped

1 teaspoon Salt

½ teaspoon Pepper

4 Potatoes, diced

½ small Onion, diced

3 Clove Garlic, minced

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning Salt & Pepper

Preheat oven 350 degrees

1. Prepare Tomatoes: Cut tops of tomatoes and set aside. Using a spoon, scoop out as much of the tomato flesh into a bowl without breaking the skin. Sprinkle salt inside all tomatoes.

2. Puree the tomato flesh until smooth. Add rice, onions, parmesan cheese parsley, salt, and pepper to taste. Let sit for 1 hour.

Note: If you don’t want to let the rice sit for 1 hour in tomato liquid, the rice can be placed immediately in the tomato cavity, but the total cooking time will take an extra 30 minutes.

3. In a 9” x 13” baking dish, add Chicken Thighs, Potatoes, Onions, Garlic, Olive Oil, Italian Seasoning, Salt and Pepper and toss to coat.

4. Place a hollowed-out tomato in each corner of the baking dish. Surround the potatoes around the tomatoes and place the chicken in the middle of the baking dish.

5. Take the rice soaked in tomato juice and fill each of the tomatoes until there is no more filling left. Place the tops of the tomatoes back on top of each tomato.

6. Place in oven and bake for 45 – 60 minutes or until rice is completely cooked.

EASY Mediterranean Vegetable Bean SOUP

EASY Mediterranean Vegetable Bean Soup is perfect as we are approaching the fall season. This EASY soup is a great way to use some pantry staples as well as basic vegetables. EASY Mediterranean Vegetable Bean Soup is budget-friendly, it is packed with tones of FLAVOR!

Tuscan Vegetable Soup

Serves: 6 servings (1 1/2 cups each)

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon olive oil

1/2 large onion, diced

2 carrots, diced

2 stalks celery, diced

1 small zucchini, diced

1 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

32 oz chicken broth or vegetable broth or water

1 (14.5-ounce) can diced tomatoes, smash tomatoes

2 cups baby spinach leaves, chopped

1/3 cup freshly grated Parmesan, optional salt & pepper

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

2. Heat the oil in a large soup pot over medium-high heat.

3. One at a time, add the onion, carrots, celery, zucchini, garlic, thyme and sage.

4. Cook stirring occasionally until the vegetables are tender, about 5 minutes.

5. Add the broth (or water) and tomatoes with the juice and bring to a boil.

6. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

7. Serve topped with Parmesan if desired.

Comfort Soup on a Budget – Poor Man’s Country Style Soup

Poor Man’s Country Style Comfort Soup is a very flavorful comforting soup, also referred to as Minestra di Campagna or Minestrone from the region of Campagna Italy. Don’t let the Poor Man in the title fool you. This Country Style Comfort Soup is simple and easy to make, great if you are on a budget and very filling for a quick night meal or family dinner. This Poor Man’s Country Style Soup is great as a meal in itself.

Minestra di Campagna – Poor Man’s Country Style Soup
Serves 4

1 cup dried white beans (Great Northern or Cannelli) Soaked overnight in enough cold water to cover beans by 4 inches.
Or 2 cups of canned beans, drained and rinsed

6 slices of pancetta, chopped (Bacon can be substituted)
1 large onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
½ head of cabbage, cut into 1-inch squares
2 cups of beans
8 cups water
Freshly grated Parmesan cheese
Extra-virgin olive oil
Salt and pepper to taste

1. Coat the bottom of a large pot with the olive oil.
2. Add pancetta, onion and garlic and sauté until the onion starts to sweat.
3. Add the carrots, celery and cabbage and continue to sauté about 5 minutes.
4. Add 8 cups of water and bring to a boil and continue to cook about 30 minutes.
5. Partially cover pot, reduce heat and simmer until beans are tender, stirring occasionally, about 1 hour.
6. Season with salt and pepper.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

This quick, easy, and hearty one-pot comforting soup will become a family favorite. The sweetness from the Escarole, creaminess from the white beans, and spiciness from the sausage, this has all the classic Italian flavors for a warm and comforting meal.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

Serves 5 – 6

1 tsp olive oil

1 lb Italian sausage (sweet or hot)

4 large Garlic Cloves, minced

1 head Escarole, trimmed and cut into 2-inch pieces

3 cups White Beans (canned is ok – about 2 cans)

4 cups Chicken Stock

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Roma Tomatoes, diced (or canned about 1 cup)

2 tbsp Parsley, chopped

½ tsp Red Pepper Flakes, optional

1. Place olive oil in a stockpot and heat. Once oil is hot, sauté sausage until brown.

2. Add garlic and onion and continue until onion translucent.

3. Add escarole and cook until wilted, about 2 minutes.

4. Add beans and tomatoes and cook for 1 minute.

5. Add stock, cover and bring to a gentle boil.

6. Once escarole has all cooked down, stir in butter, cheese, and parsley. Continue cooking until butter has melted.

7. Season with salt and pepper.

8. Ladle stew in a bowl, sprinkle with parsley, cheese and drizzle a good quality olive oil on top.

Mini Meatball Vegetable Soup Recipe

This hearty, delicious soup consists of simple ingredients and takes less than 30 minutes to make. What makes this dish so easy is that you don’t have to brown the tiny meatballs beforehand; they cook in the broth giving lots of flavor and saving you time. Pairs perfect with a loaf of fresh bread.

Mini Meatball Vegetable Soup Recipe

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

5-6 Celery stalks, thinly sliced

2 Potatoes, diced

4 cups Broth of your choice (Beef, Chicken, or Vegetable)

Meatballs

1 pound of ground meat of your choice (Beef, Turkey, Chicken, etc.)

1 teaspoon Salt

½ teaspoon Pepper

1 teaspoon Oregano

½ teaspoon Garlic powder or 1 fresh garlic clove minced

1/3 cup Panko Bread Crumbs

¼ cup Parmesan cheese, grated

Garnish

Parsley, chopped

Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and potatoes. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the meatball mixture.

4. Once the soup is hot, meatballs can be added all at once or one at a time as rolled. Make sure it is not a high boil. Do not meatballs to break apart.

5. When ready to serve, garnish with fresh parsley and a lemon wedge.

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Website Administration by Geek Daddy.

© Copyright – Greenolivecooking.com