January always marks the resurrection of my wonderful cast iron, made in France, Dutch oven. I do use it through the year, however, the long cold days of winter inspire me to always have something cooking on the stove. This time of year begs to have something warm and satisfying waiting for you at home. Savoury soups are the ultimate comfort food. Easy to make and enjoy right away or refrigerate overnight, letting the flavours meld just waiting for you to reheat and cozy up....ah....Our first cooking class in 2011 celebrated 3 of our favourite soups. Healthy and hearty, each recipe embraced a regional flavour. Our first one pot wonder:
Tuscan Bean Soup with Spinach & TortelliniA taste of Tuscany in a Bowl!
Ingredients:
1 tsp. olive oil
2 cups chopped onion
1 large red bell pepper, chopped
2 zuchinnis, chopped
3 garlic cloves, minced
3 garlic cloves, minced
2 cups baby spinach
1 tsp. dired Italian seasoning
2/3 cup water
1 (16 oz.) can of white kidney beans
1 (16 oz.) can of Romano beans or red kidney beans
2 cups vegetable broth
1 (14 oz.) can of chopped tomatoes, preferred canned in Italy because they taste the best!
1 (14 oz.) can quartered artichoke hearts, drained
1 pkg. of uncooked, fresh tortellini, cheese or meat
1/4 cup freshly grated Parmesan cheese
Salt & Pepper to taste
Method:
Heat oil in a large pot over medium-high heat. Add chopped onion, bell pepper, seasoning and garlic. Saute 5 minutes or until tender. Add the rest of the vegetables and bring to a boil. Reduce heat and simmer for 20 minutes. Add tortellini and cook until done. Ladle in bowls and freshly grate Parmesan on top.
Stay warm....more soup recipes to follow.
Linda & Karen
