2-4 tbsp. olive oil
1 onion, finely chopped
3 cloves of minced garlic
3 cups canned tomatoes, chopped
1 can white beans, cannellini or other variety
4 cups stock
1 tbsp rosemary
8 oz dried pasta, bow tie or similar type

In a large pot over medium heat, warm 2 tbsp. olive oil. Add onion and garlic. Sauté slowly, stirring until onion is soft. Add tomatoes, salt and pepper to taste; simmer 20 minutes. Add canned beans, which have been rinsed and drained, and the stock; simmer covered 10-20 minutes. Now add the dried pasta and cook until done, 10-15 minutes.

In a small saucepan heat the remaining olive oil, then add rosemary. Remove from heat, strain and add oil to the stew; stirring to mix thoroughly. Serve topped with grated Parmigiano reggiano.

1onion, diced
1/2 c finely chopped celery
2 tbsp butter
1 can chicken or veggie broth
1 c diced potatoes
1 1/2 c milk
1/2 c cream
1/4 lb shredded cheese
1/2 lb cooked sausage or veggie substitute
salt and pepper
1 tbsp parsley

Saute onion and celery in butter until soft. Add broth, salt and pepper and potatoes, bring to a boil, reduce heat and cook until potatoes are tender about 15 minutes.

Add milk, cream, cheese and parsley. Heat until cheese begins to melt.

In the meantime cook sausage links until browned, cut into 1/4 inch long pieces either before or after cooking. Add to chowder just before serving.

5 hearty servings

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup – Lyn Belisle

Mexican Crema – Cacique brand (or use substitute below)
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice

6 tablespoons (3/4 stick) butter
2 finely chopped small onions
2 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/2 teaspoons Aleppo pepper or dried crushed red pepper
1 teaspoon ground cumin seed
1 tsp marjoram
1/4 tsp chipotle chili powder
1/8 – 1/4 tsp grnd corriander
6 cups canned low-salt chicken broth, or 1 49 oz. can

1/2 cup shelled pumpkin seeds (pepitas), toasted can substitute chipotle flavored sunflower seeds

cilantro for garnish

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)

Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk, cumin and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)

Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds add some cilantro leaves for flavor and effect.

Serves 8

4 Tablespoons unsalted butter
8 Large shallots or 2 large red onions
1 1/2 lbs. of sweet potatoes.
One medium fresh ginger root
6 gloves of fresh garlic
1 quart of chicken stock
Salt and Pepper to taste
1 can of coconut milk – 8 to 12 oz.
Fresh parsley or coriander

Sautee the onions or shallots in the butter until clear and a bit caramelized. Cook peeled sweet potatoes in 4 cups of water with fresh ginger, garlic gloves and one half onion or 2 peeled shallots. I used a lot of fresh ginger two knobs and 3 gloves but you may choose to make this less. Simmer until the potatoes are tender. Strain the liquid and save. Then puree the potatoes in a magic mix or food processor, along with strained liquid using as just enough to keep the mixture liquid and somewhat thin.

While the potatoes are cooking you may sautee the rest of the onions. Then add more grated fresh ginger and at least 4 gloves of garlic. Add these to the mixture you are pureeing. Return all of this to the original pot and add chicken stock until of a consistency which you desire for soup. I like mine a bit thick but you may choose to make it thinner.

Add one tin of coconut milk, salt and pepper. Serve immediately with parsley,
coriander, or Thai Basil on top

2 teaspoon sesame oil
2 -3 scallions, thinly sliced
2 garlic cloves, minced
2-1/2 cups veggie stock
1 15-oz. can cream-style corn
2 cups peeled, cooked small shrimp (you can use the small, frozen kind)
1 teaspoon Crystal hot sauce
1 tbsp. Sweet Vietnamese Chilie Sauce
salt and freshly ground pepper
cilantro leaves, for garnish

Heat the oil in a large saucepan and sauté the onion and garlic over medium-high heat until just softened.

Stir in the chicken-veggie stock, cream-style corn, shrimp, and chili sauce. Bring the soup to a boil, stirring occasionally.

Season to taste with the salt and pepper and add cilantro leaves cooks briefly. Add more cilantro leaves as garnish floating on the soup.

4 servings

2 tbsp olive oil
sprinkle of hot pepper flakes
1.5 c stale bread cut into 1 inch cubes
1 medium onion, chopped
2 cloves garlic minced
28 ounce can of tomatoes, chopped or crushed
3 tbsp fresh basil chopped
5 c stock
salt and pepper
grated hard cheese

Heat oil in a large pan, saute onion and garlic until soft. Add tomatoes, bread and basil. (I did not have fresh basil so used some dry basil and oregano), Add the heated stock (veggie) to the tomato mixture, mix well bring to a boil,
lower heat and simmer for 20 minutes. Remove from heat, allow to stand , then servecorrect seasonings and can add more extra-virgin olive oil.

2 tbsp olive oil
1 onion, chopped
2-3 cloves of garlic minced
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1/2 – 1 head of escarole, rinsed and cut up
1/8 tsp red pepper flakes
4 1/2 c veggie broth
Chunk of parm. or romano chesse
1 15 oz can cannellini beans, rinsed and drained
1 1/2 tsp marjoram
grated romano cheese

Heat oil, add onion and peppers, saute about 15 minutes or till starting to turn brown add garlic cook for a min then add escarole and pepper flakes, saute 3 minutes or until it starts to wilt. Add broth, beans, marjoram and chunk of cheese and simmer 10 minutes.

Season with salt and pepper and sprinkle each serving with grated cheese.

6 servings

1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound “anything” (see below)
1 pint heavy cream

Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes. Whisk in stock and simmer for 30 minutes, skimming occasionally. Add solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop
blender. Serve.

“Anything” can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts,shrimp, carrots, lobster, or whatever… Also can add rice or pasta to extend. Cheeses.