Shells and Spinach Soup


This soup is really like Minestrone and very easy to make.  I like that it didn’t take long to simmer on the stove and it didn’t make a ton of soup.  I think that I would use a can of diced tomatoes next time just to save having to cut up the stewed tomatoes.  I also just ripped up the spinach instead of chopping it ~ very easy.  Tubetti pasta would work well in this recipe, too ~ actually any small pasta would work I think. I served it with a loaf of sourdough bread from Panera ~ yum!

I found the recipe in a Taste of Home Christmas recipe magazine.

Shells and Spinach Soup

3 cups chicken broth
1 (14.5 oz) can stewed tomatoes, cut up
1 cup uncooked small shell pasta
1 tsp chicken bouillon
1 clove garlic, minced
1 (15 oz) can cannellini beans or another white bean, rinsed
1 cup chopped fresh spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
Grated Parmesan cheese for garnish

In a large saucepan or Dutch oven, combine the broth, tomatoes, pasta, bouillon, and garlic and bring to a boil.

Reduce the heat and simmer, uncovered, for 5-7 minutes or until pasta is just about tender.

Stir in the beans, spinach, basil, oregano, and pepper and cover and simmer for 10 or until heated through and pasta is tender.

Serve in soup bowls and sprinkle with Parmesan cheese.

Makes 4 to 5 servings.


Happy Cooking!

Spinach and Lettuce Salad


Mr. Meat Eater is NOT a veggie lover, obviously, but he really doesn’t like raw spinach.  I, on the other hand, love it!  When I found this recipe in Art of Cooking by the Junior League of Ogden I figured it was a happy medium and I was right.  I did leave out the bacon per Mr. Meat Eater’s unnatural dislike of bacon.  The dressing is very good and really goes well with the salad.

I used romaine instead of iceberg because that is what I had but I would probably not use the iceberg anyway as it’s not my favorite green.

Spinach and Lettuce Salad

1 head of romaine, or your favorite green
1 pkg of baby spinach
8 ounces of mushrooms, sliced
1-2 cups of shredded Swiss cheese
1/2 – 1 pound of bacon
1 red onion, thinly sliced (soaking the onion slices in ice water for 15 minutes or so will take some of the “bite” out of the onion)

1 cup vegetable or canola oil
1/2 cup red wine vinegar
1/2 cup sugar
1/3 cup green onions, sliced thin (I used one bunch instead of measuring out 1/3 cup)
1/2 tsp dry mustard
1 tsp salt
1 tbsp poppy seeds

In a large salad bowl, toss all salad ingredients together and refrigerate.

Whisk together the dressing ingredients and refrigerate.

Just before serving, whisk the dressing again and pour the amount desired on the salad and toss again.

Makes 6-8 servings.

Happy Cooking!

Spinach and Tortellini Soup


It’s September and even though it’s not the least bit cool here, I feel like making soup!

This recipe is easy and I often make it for a weekend lunch. I always leave the bacon out since DH does not like bacon in recipes ~ imagine that! I could LIVE on bacon, LOL! Sometimes I use dried tortellini and sometimes the refrigerated kind ~ it just depends on what I can find.

Spinach and Tortellini Soup

1 (10 ounce) package fresh spinach, washed
1 tablespoon olive oil
2 slices bacon, finely diced (optional)
1 teaspoon minced garlic
1 medium onion, diced
9 cups chicken broth
1 (28 ounce) can diced tomatoes
2 teaspoons Italian seasoning
1 (9 ounce) package refrigerated tortellini
1 (15 1/2 ounce) can great northern beans, undrained
salt and pepper
freshly grated Parmesan cheese

Wash spinach thoroughly and tear into pieces.

Heat oil in large soup pot over medium high heat. Add bacon, if desired, cooking until lightly browned. Add garlic and onion and cook until browned, about 10 to 15 minutes. Stir in broth, tomatoes and seasoning and bring to a boil. Add tortellini and simmer just until tender, about 7 to 10 minutes.

Add spinach, salt and pepper to taste and beans. Heat until warmed through.

Top with Parmesan cheese and serve.

In my soup bowl with Parmesan on top

In my soup bowl with Parmesan on top

Happy Cooking!