Ingredient: Olive Oil

Vegetable Stock

Vegetable Stock
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This stock is simple yet versatile . Made from vegetable scraps that you can save in the freezer instead of throwing away.
Servings
2 Quarts
Servings
2 Quarts
Vegetable Stock
Print Recipe
This stock is simple yet versatile . Made from vegetable scraps that you can save in the freezer instead of throwing away.
Servings
2 Quarts
Servings
2 Quarts
Ingredients
Servings: Quarts
Instructions
  1. Heat a large soup pot, Add the olive oil and let it heat a bit. Add the onion and garlic and cook over medium heat until the onion softens slightly and the garlic becomes fragrant, 8 minutes or so.
  2. Add the vegetable scraps (it's fine if they are still frozen) and salt to the pan. Toss to mix with onions, garlic, and oil. Cover and let the vegetables sweat, steam and thaw. This takes 15 minutes or so depending on the amount of vegetables you have.
  3. Add the water to the vegetables in the pot. Cover and bring to a boil. Reduce the heat to a simmer and continue to cook covered stirring occasionally 2 hours or so.
  4. Strain the soup through a fine mesh strainer,then strain again, this time through a cheesecloth lined mesh strainer.
  5. Fill recipe sized containers with the stock. Store in the freezer for up to 3 months or so. The stock can be kept in the refrigerator for 4 days
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Buffalo Chicken Sausage and Loaded Potato Skin Soup

Buffalo Chicken Sausage and Loaded Potato Skin Soup
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The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Buffalo Chicken Sausage and Loaded Potato Skin Soup
Print Recipe
The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Spray a 13 X 9 baking pan with cooking spray. .Place potato pieces in pan. Drizzle wit olive oil and toss to evenly coat the potatoes. bake in oven until browned and cooked through, about 30 minutes.Set aside.
  2. While potatoes are cooking, heat a soup pot over medium heat . Add the chopped bacon and cook until browned. remove with slotted spoon and drain on paper towels. Leave about 2 tablespoons of the drippings in the pan and add the sausage. Cook 3 - 4 minutes until just beginning to brown.
  3. Add the onions to the pan and cook and stir until they become translucent. Add the peppers and garlic and continue to cook another 3 or 4 minutes. Add 1/4 cup chicken stock to pan. Scrape up any browned bits.
  4. Add the rest of the stock and bring the mixture to a simmer. Simmer uncovered 10 minutes. Add the potatoes and reserved bacon to the pot and simmer for 5 minutes or so. Add the cream, ranch dressing, and blue cheese to the pan and heat gently. Add the shredded cheese and stir until melted. Ladle into bowls and serve.
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White Bean and Kale Soup

White Bean and Kale Soup
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This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium heat. Add the olive oil and let it get hot. Add the bacon and cook stirring often until it is just crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set this aside for later.
  2. Add the onions and garlic to the pot and cook until the onions begin to soften and the garlic is fragrant, stirring frequently. This should take 5 minutes or so. Add the kale and thyme and cook until the kale is wilted, another 5 minutes.
  3. Add the chicken stock, cover and bring to a boil. Remove the cover, add the cannellini beans and reduce the heat to simmer. Continue to simmer (about 20 minutes). Meanwhile cook the the pasta.
  4. In a seperate pot, bring 4 quarts of water to a boil. Salt the water and add the linguini. Stir occassionally as it returns to a boil. Cook the pasta until it is al dente, about 6 - 7 minutes. Drain the pasta, rinse it in cold water to stop the cooking and set it aside.
  5. Remove the thyme sprig (it should just be a stem) and the garlic cloves from the soup. Add salt and pepper to taste.
  6. To serve, divide the linguini into 4 bowls Ladel the soup on top of the pasta. Garnish each serving with the reserved bacon and the shaved cheese. Sprinkle with a few red pepper flakes if you'd like. Enjoy
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Tuscan Bean Dip

Tuscan Bean Dip
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Quick easy and oh so yummy.
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Tuscan Bean Dip
Print Recipe
Quick easy and oh so yummy.
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Combine oil and smashed garlic cloves in a small pan.. Heat for 2 minutes or so over low heat until garlic just becomes fragrent. Remove from heat and allow to cool.
  2. Put all of the ingredients in a food processor. Pulse until mixture is coarsley chopped. Scrape down bowl and process until fairly smooth or the texture you want.
  3. Serve with crudites, chips or crostini
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Sausage and Cannellini Soup

Sausage and Cannellini Soup
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Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Sausage and Cannellini Soup
Print Recipe
Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet, heat olive oil until hot. Add the sausage and cook 5 minutes or so, until browned on all sides.
  2. Add carrots and peppers to the sausage and cook stirring often for 2 - 3 minutes Add the garlic and cook 1 minute more until ii is fragrent. Be careful to not let the garlic burn.
  3. Stir in the remaining ingredients into the pan and bring to a boil. Reduce the heat to low and simmer approximately 15 minutes. The soup should thicken slightly and the sausage should be cooked through completely.
  4. Serve with a generous sprinkling of Peccorino Romano cheese.
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