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Hearty pasta soup recipe

Hearty pasta soup recipe
Related:  SoupsLunches

Chilli bean soup with cheesy garlic bread Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency. Meanwhile, grill one side of the baguette slices. See more Soup recipes

Food - Recipes : Pasta with tomato sauce, mozzarella and basil Keep-me-warm curry soup Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 minutes before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 minutes, or until the lentils are soft (squash one against the side of the pan to check). Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Simmer for another 10 minutes, stirring now and again, until the rice grains are tender. Freezing and defrosting guidelines Make the soup, then leave to cool at room temperature.

Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef. Store-bought carbonara sauce can taste good, minus the guilt from the purist in you. | The Ramekin Speaketh There will be times when you will painstakingly make the perfect carbonara sauce from scratch. It might look like this, one of the most attractive photographs of pasta currently on the Internet. Seriously. All the other dishes of pasta are jealous. And then, there will be times that you will want to satisfy a vague craving for carbonara, but be too tired to do anything other than boil some pasta and reach for a pack of bacon and a jar of Prego so that you can spend the thirty minutes you’ve saved trawling Reddit on autopilot while scratching behind a kitty’s ears (that happened to me today). So you’ve pretty much resigned yourself to a meal that tastes somewhat processed and mass-produced. 1. 2. 3. 4. 5. Unless, you know, you’re him. If, one day, you do get the time, I highly encourage you to make a carbonara sauce from scratch, with the freshest ingredients you can lay your hands on because it really will taste positively decadent. Like this: Like Loading...

Chicken Lentil Soup — Dinner Recipes from The Kitchn For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make. I do prefer using bacon fat here—I spend extra on premium bacon so I always strain and save the rendered fat for making this soup. The smoky flavor it brings to the soup is a great complement to the earthy lentils, but butter and olive oil also work well. For a vegetarian version, just leave out the chicken and bacon fat (use olive oil instead). Chicken Lentil Soup Serves 8 to 10 Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic.

Recipes from The Nest Ingredients: 3–4 medium baking potatoes (2 lb | 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp | 5 mL salt 1/4 tsp | 1 mL black pepper 1 Tbsp | 15 mL olive oil 4 cups | 1 L vegetable stock 1 cup | 250 mL half-and-half 3/4 cup | 175 mL 2% milk 2 Tbsp | 30 mL all-purpose flour 4 oz | 125 mL grated cheddar cheese 3 Tbsp | 45 mL light sour cream 3–4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f (180°c) oven. Set aside until cool enough to handle. Sauté the shallot, salt and pepper in olive oil for 5 to 8 minutes over medium heat. In a bowl, whisk together the half-and-half, milk and flour. Garnish each bowl of soup with grated cheddar cheese, sour cream and sliced green onion, or any other potato toppings that you enjoy. Recipe excerpted from Soup (Whitecap Books) by Pam ReissAmazon.com Soup Photos By: Photo by Chris Freeland, food styling by Claire Stubbs

Chicken Pasta Salad with Yogurt-Mango Sauce I paid a visit to my local hippie-​dippy mar­ket last week­end, and couldn’t resist gawk­ing at their deli counter. It’s filled with so many healthy things, just one set­back: all ridicu­lously expen­sive. Like, $8 for a mouth­ful. I caved and ordered the world’s small­est con­tainer of pasta salad, then reverse engi­neered the recipe at home. I used left­over roasted chicken meat from the pre­vi­ous night, and made enough salad for 6 large serv­ings. It would’ve cost me more than $50 to buy the same amount at the mar­ket, and the orig­i­nal didn’t even have chicken…! First of all, the yogurt-​mango sauce. I love mak­ing stuff at home because I can be gen­er­ous with ingre­di­ents, so the veg­etable serv­ings here are three times the size of the market-​bought salad that inspired my recipe. Since the pasta salad can be eaten cold, it makes a nice take to work lunch. Did you like the recipe idea? Chicken Pasta Salad with Yogurt-​Mango Sauce Author: Aleks @ Canuck​Cui​sine​.com

Grilled Cheese with Pesto Grilled cheese with pesto. Do it, and you won’t regret it. Even my 84-year-old grandma who literally wrote a cookbook about delicious appetizers thinks this combo is the bee’s knees. I always use Tillamook Extra Sharp cheddar cheese and my mom’s homemade bread (which she sells at the Corvallis Farmers’ Market on Saturdays). While the food-processor method for making pesto does the trick, I’ve been having fun chopping everything with just a big knife, kinda like in this video by Tiger in a Jar (though not quite so pretty).

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