White Bean Stew

Do you ever find yourself with just a little too much meat sauce on hand? This is a delicious way to bring new life to your Bolognese. Adapted from the February 2009 issue of Every Day with Rachael Ray, I've omitted the pork sausage, since it's meaty enough, as well as used considerably less herbes de Provence... 2 teaspoons is plenty. If you really love your beans, feel free to add the additional can. I've also included a carrot, since my sauce uses a puree of carrots, celery, onion and garlic. By the way, Rachael Ray's idea of adding a pinch of allspice to the Bolognese is shear genius.

White Bean Stew

1/2 pound potatoes, cubed
1 carrot, sliced
1 15 oz. can cannellini or great northern beans, drained and rinsed
3 cups meat sauce
2 cups chicken broth
2 teaspoons herbes de Provence
salt and pepper to taste

Blanch carrots and potatoes until tender, about 10 to 15 minutes in a large pot; drain. Add in meat sauce, beans, chicken stock and herbs de Provence. Bring to a simmer and cook until slightly thickened, about 20 minutes. Check for seasoning and serve with freshly grated Grana Padano.

Irish Potato Soup

So what makes this soup Irish, exactly? Well, you've got your Dubliner and Ale, which add a real depth of flavor. Adapted from Relish, I omitted the celery and added a bit more cheese... feel free to adjust to your taste, though. I've also pureed the soup, creating an irresistibly velvety texture.

Irish Potato Soup

3 tablespoons butter
1 tablespoon olive oil
1 large onion, roughly chopped
1 leek, rinsed thoroughly and roughly chopped
4 medium Yukon Gold potatoes, cubed
6 oz. ale (preferably Irish)
2 1/2 cups low-sodium chicken broth
1 1/2 tablespoons flour
2 cups whole milk
1 1/2 cups Dubliner, shredded
salt and black pepper to taste

Melt 1 tablespoon butter with olive oil over medium high heat in large pot. Saute onion and leek until softened, about 10 minutes.

Add potatoes, ale, broth and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium low. Cover and simmer for approximately 1 hour, or until potatoes are tender. Puree mixture with a hand blender.

Melt remaining butter over medium high heat in a saucepan. Whisk in flour and cook until roux begins to change color. Stir in milk, whisking until mixture is heated throughly and thickened. Stir in cheese.

Combine the cheese sauce with the potato mixture. Cook over low heat for another 10 minutes.

Serve with croutons and a sprinkling of bacon and parsley.

White Bean and Escarole Soup

This classic soup, featured in The Sopranos Family Cookbook, among others, usually includes some small, tubular pasta, such as ditalini. However, to accommodate a somewhat wheat-intolerant mother, the pasta has been replaced with vegetables. Surprisingly, you won’t miss the macaroni at all. Goes well with a hearty loaf of Pugliese bread.

White Bean & Escarole Soup

2 14 oz. cans vegetable broth
1 can Great Northern or canellini beans, drained and rinsed
2 carrots, sliced
2 ribs of celery, sliced
1 medium onion, diced
2 cloves garlic
3 tablespoons extra virgin olive oil
1 head escarole, washed and chopped
1 28 oz. can whole tomatoes (preferably plum)
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)

Sauté the onions in olive oil until translucent; add the garlic, salt and pepper. Next, add the carrots and celery. Once the vegetables are slightly softened, add the escarole, vegetable broth and whole tomatoes, crushing the tomatoes slightly by hand or with the back of a wooden spoon.

Simmer until all the vegetables are tender, about 30 minutes. Serve with the Parmesan cheese on top, if desired.

Cream of Leek Soup

You are sure to find something to love in the book Cooking from an Italian Garden, whether you’re a vegetarian or not. The following is adapted from authors Paola Scaravelli and Jon Cohen and it’s perfect for lunch or a light supper. I’ve omitted the chive, parsley and crouton garnish, as the soup is wonderful just as it is.

Cream of Leek Soup

3 cups potatoes, peeled (Yukon Gold is the best)
4 cups leeks, sliced
1 cup onions, sliced (Vidalia or Walla Walla sweet)
3 cups vegetable or chicken broth
1 cup half-and-half
Salt and pepper to taste

Soak the leeks in cold water to remove any remaining dirt.

Bring the potatoes, leeks, onions and broth to a boil; simmer covered for 20 minutes until vegetables are tender. Puree the ingredients with an immersion blender (or food processor). Add the cream, heating the soup throughly before serving.

Cream of Broccoli Soup

There's nothing like a bowl of soup to warm you. I adapted this recipe for Cream of Broccoli Soup from Paula Deen and Friends: Living it Up, Southern Style. I've omitted the cauliflower (not too popular in my house) and substituted medium Cheddar for the Swiss. Unlike some cream soups, this one doesn't have that slightly floury aftertaste.

Cream of Broccoli Soup

1 lb. broccoli crowns
2 cups chicken broth
1 cup half-and-half
2 cups Cheddar cheese, grated
1/4 teaspoon House Seasoning (see below)
black pepper to taste

Break the broccoli down into smaller florets; peel and slice any remaining stalks. Cook the broccoli in the chicken broth over medium-high heat until tender. Puree mixture with an immersion blender (or food processor) and reduce heat to medium low.

Add half-and-half, House Seasoning and 1 3/4 cups shredded Cheddar. Cook until cheese has completely melted. Ladle soup into bowls and sprinkle with remaining 1/4 cup of shredded Cheddar.