Pesto Minestrone Soup

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2 T. olive oil                                  1 cup diced onion
2 ½ cups water or stock                 2 cups diced zucchini
1 -2 carrots                                    1 can 14.5 oz diced tomatoes
1 can cannelini beans, drained      2 handsful of spinach or chard               
½ t. pepper                                    ¾ t. oregano
2 garlic cloves, minced                  2 T. pesto
½ - 1 cup small dry pasta               grated pecorino cheese

Heat oil, add onion and sauté 4 minutes. Add water or stock and zucchini, carrots, tomatoes, oregano, pepper and garlic.
Bring to a boil, cover and reduce heat to a simmer for 25 minutes.  Lift cover and return to a boil, stir in pesto, pasta, beans and spinach cover and simmer additional 6 minutes.

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Kelly's Apple & Sweet Potato Soup

2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces

3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced

2 tablespoons  olive oil                                                 1 medium onion, chopped

2 cups low-sodium vegetable broth                             kosher salt and black pepper

pinch ground nutmeg                                                    1/3 cup walnuts

1 cup blue cheese, such as Gorgonzola or Stilton (4 ounces )

16 crackers or crostini

  1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.
  3. Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the pot.)
  4. Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.