~ Soups to Savor ~

One of my favorite things to cook is soup.It's so nice cooking something that's so hearty, healthy and  delicious. During the cooler months I love to make a big pot of soup or stew. It tastes so good and makes our home smell wonderful. Lately I've been making soup, at least a couple times a week.It seems were always watching what we eat and it's a great way to enjoy beautiful veggies, pastas, and herbs(my all time favorite thing to cook with, Fresh Herbs). These soup recipes are so good.I hope you try them and add them to your favorite recipes! Healthy eating, Soups to Savor.Get cozy and soothe your taste buds! Soups On -

Chicken,Spinach and Cannellini Soup-

3 boneless skinless chicken breasts, fat trimmed
2 (32 ounces) boxes chicken broth
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 bag fresh spinach
2 cans cannellini beans rinsed and drained
1 teaspoon salt
1 teaspoon ground black pepper

In a large dutch oven, bring chicken and broth to a boil over high heat.Reduce heat to a simmer
and cook over medium heat for 30 minutes,or until chicken is cooked.Remove chicken from broth and shred. Strain broth, reserve.In the same dutch oven,combine olive oil,onion,and garlic and cook over medium heat about 4 minutes,or until onion is soft.Increase heat to medium-high heat and add reserved broth,shredded chicken,spinach.cannellini, salt, and pepper.Simmer for 5 minutes.Serve immediately.I just made this soup again a couple of days ago, It's our favorite and it's super easy to make. packed with flavor.* I also sometimes add extra wide egg noodles the last 5-7 minutes of cooking,  Note: Soup can be made ahead and frozen for up to 1 month.Thaw in refrigerator before reheating.

Cream of Fresh Tomato Soup-
3 tablespoons olive oil
1 1/2 cups chopped red onions(2 onions)
2 carrots,unpeeled and chopped
1 tablespoon minced garlic( 3 cloves)
5 large vine-ripened tomatoes,coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
julienned fresh basil leaves, for garnish

Heat the olive oil in a large heavy bottom pot over medium low heat.Add onions and carrots and saute' for about 10 minutes, until very tender.Add the garlic and cook for 1 minute.Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, pepper, and stir well.Bring the soup to a boil, lower the heat,and simmer uncovered, for 30 to 40 minutes,until the tomatoes are very tender.Add cream to the soup and put in a blender till nice and smooth.reheat soup over low heat just until hot and serve with julienned basil leaves on top. Simply Delish!

Pasta and Vegetable Chowder-
2 1/2 cups rainbow- colored rotini
6 slices bacon,cut into 1 inch pieces
1 cup chopped onions
1/2 cup 1 inch celery pieces
3 tablespoons all purpose flour
6 cups chicken broth,divided
3 cups zucchini (2 cups shredded,1 diced)
3/4 cup sliced carrots
1 cup skim milk
1/4 cup celery leaves
1/2 teaspoon pepper

Cook pasta according to directions; drain
Cook bacon in a large saucepan until crisp.Remove bacon from saucepan;drain all but 1 tablespoon bacon drippings from saucepan.Add onions and celery to saucepan;cook and stir until crisp-tender.Add flour to 1 cup chicken broth in a small bowl; mix until smooth. Add to ingredients in saucepan.Gradually stir in remaining
broth; bring to a boil. Add shredded zucchini and carrots; return to a boil. Reduce heat to low: simmer 10 minutes.Add diced zucchini; simmer until vegetables are tender, about 12 minutes. Add cooked pasta, milk, celery leaves and pepper;bring to a boil and serve. Super good-

Crispie Cheese Twists-

1/2 cup grated parmesan cheese
3/4 teaspoon Lawry's Seasoned pepper
1/2 teaspoon Lawry's Garlic powder with parsley
1 package frozen puff pastry, thawed
1 egg white, lighty beaten

Preheat oven to 350'F. In a small bowl, combine parmesan cheese,seasoned pepper
and garlic powder with parsley.Unfold pastry sheets onto cutting board.Brush pastry lightly
with egg white; sprinkle each sheet with 1/4 of the cheese mixture.Lightly press into pastry; turn over and repeat. Cut each sheet into 12 (1 inch-wide) strips;twist. Place on greased cookie sheet. Bake 15 minutes
or until golden brown. Great for dunking in soup.