liced green onion and tortellini. Cook until tortellini is tender, about 10
arge soup pot over medium heat, brown the ground beef with onion
Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.
Meanwhile, cook tortellini in boiling salted water until they float. Drain.
Serve soup topped with tortellini.
-quart Dutch oven, or soup pot, brown sausage. Remove sausage
cover sun-dried tomatoes with hot water, let stand till
kim fat from soup.
Stir in zucchini, tortellini, parsley and green
Prepare soup in a medium saucepan according to package directions. Add the oregano, basil, parsley and ground black pepper, stirring well, over medium heat. Simmer for 5 minutes, reduce heat to low and add the tortellini. Continue to simmer for 5 more minutes, or until tortellini is cooked.
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
heat to boiling.
Add tortellini and cook 5 minutes longer
Remove sausage casing and crumble in large pot.
Add garlic and onion and cook until meat is browned.
Drain off grease.
Add tomatoes, water, fennel and pepper.
Cover and simmer 20 minutes. Cook tortellini according to package directions.
Drain and add to other ingredients.
Cover and simmer 15 minutes.
eat on high or \"brown\" with the lid off. Saute onions
In a large pot or Dutch oven, brown sausage meat (out of casing) with chopped onion until brown.
Drain off drippings.
Add beef broth, water, wine, tomatoes, tomato sauce, basil and parsley.
Bring to a boil and let simmer for 1/2 hour.
Skim any fat off.
Add carrots and cook about 10 to 15 minutes.
Add zucchini and cook 5 to 10 minutes until vegetables are tender.
ke them ahead, because the soup cooks pretty quick. Also,
In a large heavy soup pot or dutch oven over
o 20 minutes. Quickly fluff with a fork, then remove from
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
00b0F. Line a baking pan with parchment paper. Combine eggplant, cherry
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.