Sunday, January 16, 2011

Recipe Monday

We all love winter soups, and we all love Ellie- so here is...

Ellie's Minestrone Soup 
(Actually, it's Ellie Kreiger's recipe from the food network, but just roll with it...)


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 1 28-ounce can no-salt-added diced tomatoes
  • 1 14-ounce can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 15-ounce can low-sodium kidney beans, drained and rinsed
  • cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil


Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Also, my friend Sarah gave me this recipe to try.  I haven't asked her how her's turned out, but I'm anxious to try it.  Thanks Sarah!


List of Ingredients:
2 cups raspberry pureé
1 cup applesauce
1 tsp. lemon juice
1/4 cup sugar
Preheat oven to 200°. Use either fresh or frozen berries (thaw and drain). Puree berries to make 2 cups. Put through a sieve to remove seeds, if you desire. Add applesauce, lemon juice and sugar. Prepare a 10" x 15" cookie sheet by lining the bottom and side with plastic wrap. Tape edges to keep in place. Pour leather mixture into pan and spread evenly. Bake about 5 hours or until leather will pull away from plastic wrap. Empty leather onto counter and peel off wrap. Remove any mixture that is not "set". Roll leather in fresh wrap. Cut in 6 slices and wrap edges with plastic wrap.
This MUST be baked slowly at a low temperature!

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