Winter Minestrone

This is a very hearty soup sure to warm you up on a cold winter's day.

The Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, choppped
• 3 ounces thinly sliced pancetta, coarsely chopped
• 2 garlic cloves, minced
• 1 bag of spinach in salad section of grocery store, coarsely chopped
• 1 russet potato, peeled and cubed
• 1 (14.5 oz) can diced tomatoes
• 1 fresh rosemary sprig
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 (14 oz) cans low-sodium beef broth
• 1 oz piece Parmesean cheese rind
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and pepper

The Process

1. Heat the oil in a heavy large pot over medium heat.
2. Add onion, celery, pancetta, and garlic.
3. Saute until the onion is translucent, about 10 min.
4. Add the spinach and potato. Saute for 2 min.
5. Add the tomatoes and rosemary sprig.
6. Simmer until the spinach is wilted and the tomatoes break down, about 10 min.
7. Meanwhile, in a food processor, blend 3/4 cup of the beans with 1/4 cup of the beef broth until almost smooth.
8. Add the pureed bean mixture, remaining broth, and Parmesean cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally.
9. Stir in the whole beans and parsley.
10. Simmer until the beans are heated through and the soup is thick, about 2 min.
11. Season with salt and pepper.
12. Discard Parmesean rind nd the rosemary sprig (the leaves will have fallen off the stem)
13. Serve!

Recipe from FoodNetwork.com/ Modified by N. Conrad

Spicy Tomato Soup

When you think of tomato soup, what usually comes to mind is an orange-reddish tomato liquid. This soup is completely different and will change your mind about tomato soup if it isn't quite your thing. It is very hearty and full of great surprises you would have never thought would be in a tomoato soup. This is also a quick and easy recipe!

The Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26oz) jar marinara sauce
• 2 (14 oz) cans chicken broth
• 1 (15 oz can) cannellini beans, drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup Ditalini pasta
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

The Process

1. Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft - about 2 minutes.
2. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
3. Simmer for 10 minutes.
4. Serve.

Recipe from the Food Network. com/Modified slightly by N. Conrad