Ingredients

1 pound smoked sausage, cut into 1/2-inch slices
5 slices thick-cut bacon, cut into 1-inch pieces
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
28 ounces canned diced tomatoes, undrained
4 cups vegetable broth
14 ounces canned kidney beans (or beans of your choice), rinsed and drained
8 ounces tomato sauce
1 bay leaf
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cups peeled and coarsely chopped potato
1/4 cup chopped fresh parsley

Instructions

Cook sausage in a Dutch oven or large soup pot until nicely browned.  Remove from pot and set aside.

Add bacon to pot and cook until crisp.  Remove bacon and set aside, reserving 1 tablespoon of drippings in pot.  Add onion, green pepper and garlic to pot and cook 2 minutes, stirring constantly.

Add beans, undrained tomatoes, vegetable broth, tomato sauce, bay leaf, seasoned salt, thyme and pepper.  Bring to a boil.  Cover, reduce heat and simmer 20 minutes.  Add chopped potatoes, cover and simmer for an additional 20 minutes.

Add reserved sausage and bacon, cover and simmer 20 minutes or until potatoes are tender.  Remove bay leaf.  Ladle into bowls, sprinkle with parsley and serve.

Ingredients

8 tablespoons butter
2 stalks celery, chopped
2 carrots, scraped and chopped
1 medium onion, chopped
1 cup cauliflower, chopped
1 cup broccoli, chopped
1 clove garlic, minced
1/2 cup flour
3 cups vegetable broth
1/2 teaspoon white pepper
2 1/2 cups milk
4 ounces shredded pepper jack cheese
4 ounces shredded sharp cheddar cheese
salt to taste
sliced almonds, toasted

Instructions

Melt butter in large Dutch oven or soup pot.  Add celery, carrots, onion, cauliflower, broccoli and garlic and cook over medium heat until vegetables are crisp-tender (4-5 minutes).  Add flour all at once, stirring until smooth.  Cook 1 minute, stirring constantly.

Add vegetable broth and cook over medium heat until soup is thickened and bubbly.  Cover, reduce heat and simmer 20 minutes or until vegetables are tender.

Add white pepper, milk and cheeses and stir to combine.  Check seasoning and add salt to taste.  Cook over low heat for ten minutes, stirring occasionally.

Ladle into bowls and top with sliced almonds.

Ingredients

1 large butternut squash, peeled and seeded
9 ounces carrots
1 medium onion
1 garlic clove
3 Granny Smith apples
1/4 cup butter
3 1/2 cups vegetable stock
salt and freshly ground pepper

Instructions

Cube the butternut squash.  Peel and slice the carrots.  Peel and chop the onion.  Peel and crush the garlic.  Peel, core and cut up the apples.

In a large pan, melt the butter and saute the onion to soften.  Stir in the garlic, squash and carrots and cook for 5 minutes.  Add the apples and stock.  Bring to a simmer and cook for 30 minutes or until vegetables are tender.

Transfer soup to a blender and puree until smooth and golden.  Transfer back to pan and add salt and pepper to taste.  Briefly reheat.

Serve with fresh croutons and cracked black pepper.

* Note: To increase the richness of this soup (and calories), add 1/2 cup half and half or heavy cream during the final heating step.

Mushroom and Chestnut Soup

Ingredients

1 ounce dried porcini mushrooms
6 tablespoons olive oil
1 sweet onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, finely chopped
1/2 pound white button mushrooms, stems trimmed and chopped
1/2 pound crimini mushrooms, stems trimmed and chopped
3 1/2 ounces roasted chestnuts (jar or vacuum-packed), finely chopped
2 1/2 cups vegetable stock
1/2 cup half and half
chives, chopped
truffle oil (optional)

Instructions

Soak the porcini mushrooms in 2 cups of boiling water for 15 minutes.

Heat the olive oil in a medium-sized saucepan and add the onion, salt and pepper.  Saute for 4 minutes and then add the garlic.  Saute for 2 minutes and add the fresh mushrooms and chestnuts.  Saute for an additional minute and add the vegetable stock.

Drain the porcini mushrooms, reserving the liquid.  Rinse and chop the porcini mushrooms and add them to the soup.  Strain the reserved liquid through cheesecloth (or paper towels) to catch any grit and then add the liquid to the soup.  Simmer for 20 minutes.

Working in batches, transfer the soup to a blender and puree.  Return the soup to the pan and add the cream.  Heat until warmed through.  Drizzle with truffle oil, if desired

Advance Preparation:  Soup may be refrigerated for up to 2 days and may be frozen for up to 4 weeks.

Ingredients

1/2 pound kale, chopped
3 tablespoons olive oil
2 sweet onions, thinly sliced
salt and pepper, to taste
3 cups chicken stock
24 small meatballs
Parmesan Reggiano cheese, shaved for garnish

Instructions

Bring a large pot of salted water to boil.  Add the kale and cook for 4 minutes.  Quickly drain and rinse in cold water.  Set aside.

Heat the olive oil in a large, heavy-bottomed pan over medium-high heat.  Add the onion and season with salt and pepper.  Saute for 12 to 15 minutes until the onions are golden brown and caramelized.

Add the stock, kale and meatballs to the onions and heat through.

Ladle the soup into small cups (8 servings) or bowls (4 servings) and garnish with shaved Parmesan Reggiano.

Advance Preparation:  The onions may be caramelized up to 2 days in advance.  The soup may be frozen for up to 4 weeks.