3 Soups to Warm Your Heart ♥

Hello Friends! ♥

Today I'm sharing with you 3 of my favorite soup recipes.  Now is the time of year when I start adding soup to our weekly dinner menu.  I like to make a bit pot for Sunday dinner and then we can enjoy leftovers during the week.  Since I'm working from home I like knowing there is soup in the fridge I can heat up for a hot lunch.  Seriously, is there anything better than a bowl of soup on a cold day?  Here's three of my favorites.  

Since I've already written blog posts on all of these just click the link to take you to the recipe : ) 

♥ Pasta Fagioli Soup  (Rob's all time favorite) 

It starts with a base of garlic, onion, and pancetta.  It's easier to make than you think.  It comes together quick.  Add some warm, crusty bread to dip, and your heart (and belly) will be happy. 

♥ Butternut Squash & Apple Soup 

Don't let the apple scare you.  The apple isn't overbearing, it just adds a hint of sweetness.  Also hints of cinnamon, nutmeg, and a dash of cayenne pepper make this soup one of my favorites. 

♥ Tuscan Veggie Soup 

Chopping the veggies is well worth the effort.  This is a hearty soup that is so good for you.  I add shreds of fresh parmesan that slowly melt into the goodness of the soup.  It's SO delicious! 

What are some of your favorite soups?  I would love to try some new recipes ♥

Well, that's it for today.  As I type this post it's pouring rain out and I'm grateful to be inside in my cozy cocoon today.  Do you have Halloween plans?  No trick or treating for us this year.  We plan on staying in and watching a scary movie (not sure which one yet...suggestions??).  Our dinner menu will be mummy dogs and our favorite turkey chili, with something sweet and spooky for dessert of course!

Have a nice day everyone! Thanks for stopping by today for a cup of soup. 

Stay safe and cozy! xx

Tuscan vegetable soup: my favorite on a chilly evening : )

Hello Friends!

How are you?  I can't believe how fast October is flying by!  Halloween if fast approaching, which means the end of the month is coming.  The days have gotten very chilly and in the mornings you can see your breath. Rob told me the other morning he had to use the ice scraper to clear the windshield. It's that time of year once again! 

I've taken out my warm clothes and they are feeling so good on these cool days.  I even treated myself to a new cardigan and pair of boots for the season. I love being cozy all day.  I am never out of reach from a mug of something hot or without my sweater.  Cardigan life is real, people.  I'm living it : )  

Fall also means that it's soup season!  The joys of hot soup at night (and left overs for lunch) is the absolute best when it's cold and dark at 6:30pm.  Soup is a hug in a bowl.  Especially soups filled with lots of veggies because then my mom heart knows I'm feeding my family something that not only makes them feel good, but is also good for them!  I've posted this recipe before but since it's my favorite I felt it deserved a repost.  It comes together very quickly so it's perfect for a week night meal.  

Here's how to make it..... 

1 (15.5) can cannelloni beans, rinsed & drained

1 tablespoon olive oil

1 cup diced onion (about 1 medium sized onion)

1 cup diced carrots (about 1 large carrot)

1 cup diced celery (about 2 large stalks)

1 cup diced zucchini (about 1 medium sized zucchini)

2 cloves garlic, minced

1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground pepper, plus more to taste

4 cups low-sodium, fat free chicken (or vegetable) broth

1 (14.5) can diced tomatoes, with juice

2 handfuls baby spinach leaves (about 2 cups packed)

Parmesan cheese 

In a small bowl, mash half of the beans with the back of a spoon.  Set aside.

Heat oil in a medium sized soup pot over medium-high heat.  Add veggies & seasonings and cook, stirring occasionally, until the veggies are tender - about 5 minutes.

Add the broth and tomatoes and bring to a boil.  Add the mashed and whole beans, and the spinach leaves.  Cook until the spinach is wilted, about 3 - 5 more minutes. 

Serve topped with shaved Parmesan cheese.

And that's it!  Serve with crackers or warm crusty bread to dunk. YUM~  

So how has your October been going so far?  Have you dipped into the Halloween candy yet?  I haven't....but I'm weakening everyday!!  It's getting close!  

Happy Tuesday, my friends! xoxo 

Tuscan Vegatable Soup ♥

Hello Friends!

 

How is January treating you so far?

 

Today was the first day that I actually felt myself falling back into a regular routine. The house is back to normal and my little one is back to school.  All the Christmas décor is down and I must say things look a bit bare.  However, it is nice to have my family room back. We can see the TV again without any obstructions! : )

 

Time to start making lists and getting my act together for 2015. 

 

So, five days into the month I held true to one of my intentions (yay!) and made a healthy soup for dinner. Since it's absolutely freezing I thought soup would be perfect for tonight! I wanted a recipe that had lots of veggies since we are really trying to start the year off right. 

 

I found this recipe for Tuscan Vegetable Soup thanks to Pinterest ♥

 

It's from this blog: www.recipegirl.com (She's got tons of other soups that look delicious too! : )

 

This soup took under 30 minutes to make and came out SO GOOD! Is there anything better than a hot bowl of soup on a cold January day?

 

I can't think of a thing..... ♥

1 (15.5) can cannellini beans, rinsed & drained

1 tablespoon olive oil

1 cup diced onion (about 1 medium sized onion)

1 cup diced carrots (about 1 large carrot)

1 cup diced celery (about 2 large stalks)

1 cup diced zucchini (about 1 medium sized zucchini)

2 cloves garlic, minced

1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground pepper, plus more to taste

4 cups low-sodium, fat free chicken (or vegetable) broth

1 (14.5) can diced tomatoes, with juice

2 handfuls baby spinach leaves (about 2 cups packed)

Parmesan cheese 

In a small bowl, mash half of the beans with the back of a spoon.  Set aside.

Heat oil in a medium sized soup pot over medium-high heat.  Add veggies & seasonings and cook, stirring occasionally, until the veggies are tender - about 5 minutes.

Add the broth and tomatoes and bring to a boil.  Add the mashed and whole beans, and the spinach leaves.  Cook until the spinach is wilted, about 3 - 5 more minutes. 

Serve topped with Parmesan cheese.

 

And there you have it!

 

Serve with some crusty bread and butter to dunk and a glass of red wine to warm the bones ♥

 

Enjoy! ♥