Combine 3 cloves minced garlic and 3 cups vegetable broth in a medium saucepan; bring to boil. Reduce heat, simmer 5 minutes. Set aside. Heat 1 tablespoon olive oil in Dutch oven over medium-high heat. Add 1 cup chopped purple onion, 1 cup diced sweet red pepper, 1 cup diced fennel bulb and 1 cup diced zucchini (with skin on), 1 teaspoon dried oregano and 1 tsp dried basil; saute 2 minutes. Add broth and garlic mixture, 3 1/2 cups cooked penne (about 8 ozs. uncooked tubular pasta, cooked without salt or fat), 1 (14 1/2-oz) can diced tomato, 1 (15-oz.) can cannellini beans (or other white beans), drained, 1 sprig fresh thyme and 1 sprig fresh rosemary. (If using dried thyme leaves and dried rosemary needles put 1 tsp each in cheesecloth bag). Bring to a boil. Reduce heat; simmer 5 minutes or until vegetables are tender. Remove from heat. Stir in 1 cup coarsely chopped escarole and 1/4 teaspoon freshly ground pepper. Discard thyme and rosemary sprigs, or cheesecloth bag if substituting dried herbs. Makes 6 (1 1/3-cup) servings.
M-m-m-m. This is the soup we had for dinner last night. It’s on the menu for tonight, too–tastes even better the second day.
1 lb beef round steak, cut into 1″ cubes (use Black Angus beef–tender, better taste). Brown beef in 1 tablespoon butter over medium-high heat. Add 1/2 cup chopped onion. Cook until tender. Stir in 6 cups beef broth (48 oz. can if using off the shelf) and 2 cups water. Bring to boil. Reduce heat and simmer for 1 hour. Skim foam that rises to top. Add 1/2 cup sliced celery and 2 teaspoons dried basil after skimming foam to insure that these light ingredients remain in broth instead of being skimmed off. Add one 14/12 oz can stewed tomatoes, 2 cups sliced carrots, and 2 cups bow-tie noodles. Bring to boil. Reduce heat and simmer, uncovered 25 minutes. Stir in 2 cups fresh spinach leaves. Stir in spinach; cook 5 minutes longer.
Makes 8 servings (about 10 cups).
Fast. This Soup always makes a Great Impression:
3/4 lb unpeeled, fresh shrimp. Peel and de-vein.
Bring to boil: 24 oz chicken broth. 15 1/4 oz can corn, drained. 14 1/2 oz can diced tomatoes with basil, garlic and oregano, undrained. 1/2 cup dry, white wine.
- Add: 1 unpeeled zucchini, thinly sliced. 1/2 tsp black pepper. Boil 1 minute.
- Add: 9 oz. refrigerated cheese tortellini. Boil 5 minutes.
- Add: prepared shrimp. 14 1/2 oz can drained, sliced carrots. Simmer 5 minutes ’til shrimp is pink
- Stir in: 1/4 c chopped, fresh parsley.
Leftovers will absorb broth into tortellinis. Add extra broth to re-heat–if there’s any left….