Zesty White Bean and Meatball Soup

Zesty White Bean and Meatball Soup

Need a little something to warm you up this winter?  Try a steaming pot of Zesty White Bean and Meatball Soup. It’s not only warming but super hearty and healthy.

The meatballs take a bit of time to mix, form and pan fry but totally worth the effort.  These little gems are made from ground turkey, chorizo and a host of herbs and spices.  The chorizo amps them up with flavour, fat and spice.  It’s a nice change from using the usual Italian sausage.  Once the meatballs are ready, it’s just a matter of tossing everything together in the pot and allowing it to simmer to tender up the veggies and meld the flavours.

 

For this recipe I cooked my own cannelloni beans but by all means use canned if you’d like.  There’s really little difference to pre cooking your own dried beans other than a cost savings.  I also chose to use cabbage instead of dark greens, mostly because I love cabbage, cooked, raw, plain or dressed….yes I’m a fan.  But also because it adds substance without being too heavy and cabbage is fantastic with tomato.  Don’t let the long list of ingredients run you off either.  Everything is common and readily available and most of it you probably already have in your house.

 

I love this Zesty White Bean and Meatballs Soup because it definitely warms you, fills you up and hopefully makes you forget about how cold it actually is outside…..if at least not for the time it takes to enjoy a bowl of soup.  Enjoy!

Recipe Source:  Compelled To Cook

 

Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
    Servings
    6 people
    Servings
    6 people
    Zesty White Bean and Meatball Soup
    Print Recipe
    A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
      Servings
      6 people
      Servings
      6 people
      Ingredients
      Meatballs
      Soup
      Servings: people
      Instructions
      Meatballs
      1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
      2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
      Soup
      1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
      Recipe Notes

      Makes approximately 10 cups of soup.

      Zucchini Spinach Bisque

      Zucchini Spinach Bisque

      Got a bounty of zucchini? Zucchini Spinach Bisque is earthy, velvety, and topped with tomato herb cream, making it easy to eat healthy. Not only is this soup simple to prepare, it’s a great way to whittle down your crop. There’s no doubt you will be inundate your family with zucchini bread, cake, muffins and the like just to use it all up. I too am a fan of moist zucchini quick breads so there’s no doubt that I will participate this fall in the onslaught of zucchini treats.

      Today however, I feel the zucchini needs to come out of the shadows of flour, sugar and chocolate chips. Here the zucchini is front and center, thick and luscious. No cream, no flour, just a sprinkling of rice to lend body. The tomato herb cream brightens and cuts through all the earthiness to create the perfect spoonful.

      Zucchini and spinach are low in calories but high in fibre, vitamin C and vitamin A, making this soup healthy and nutritious. I love this recipe because it’s simple, nutritious and a warming way to use zucchini. Enjoy!

      Recipe Source: Inspired by Williams-Sonoma Zucchini Puree with Oregano Cream

       

       

      Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
      Zucchini Spinach Bisque
      Print Recipe
      Earthy, thick and velvety, topped with a bright tomato herb cream.
        Servings Prep Time
        6 people 15 minutes
        Cook Time Passive Time
        45 minutes 30 minutes
        Servings Prep Time
        6 people 15 minutes
        Cook Time Passive Time
        45 minutes 30 minutes
        Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
        Zucchini Spinach Bisque
        Print Recipe
        Earthy, thick and velvety, topped with a bright tomato herb cream.
          Servings Prep Time
          6 people 15 minutes
          Cook Time Passive Time
          45 minutes 30 minutes
          Servings Prep Time
          6 people 15 minutes
          Cook Time Passive Time
          45 minutes 30 minutes
          Ingredients
          Bisque
          Tomato Herb Cream
          Servings: people
          Instructions
          Bisque
          1. In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
          2. Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
          Tomato Herb Cream
          1. In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.
          Tomato Bisque

          Tomato Bisque

          Today I am compelled to cook something I can get from a can, but would rather not! This Tomato Bisque is one of those foods and it may just change the way you think about that can of tomato soup in your pantry.

          Traditional French bisque is made using ground crustacean shells and often thickened with rice. The term is use loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream .

          You only want to sweat the vegetables, releasing some of their moisture. You don’t want to brown them at all!

          I generally cook this soup for about an hour, there is no harm in exceeding the minimum 30 minutes recommended. I like to make sure the rice and vegetable are as mushy as they can be and to blend flavours a little more. The sugar in this recipe is used to cut any bitterness in the tomatoes and you can add the amount of sugar to taste if desired.

          Its creaminess and tang are a perfect marriage with crunchy cheese toast or buttery croutons. I won’t hesitate to say that when you make this soup you will have tremendous satisfaction from your efforts. Sitting down in front of your bowl, breathing in the aroma, anticipating the first spoonful all the while knowing it’s made by your own hands and with ingredients you know and can pronounce. It’s truly a wonderful feeling indeed!

          Recipe Source: Adapted from Food Wishes Tomato Bisque

          Tomato Bisque
          Print Recipe
          A flavourful creamy soup that is simple to prepare.
            Servings Prep Time
            4-6 people 20 minutes
            Cook Time
            1 hour
            Servings Prep Time
            4-6 people 20 minutes
            Cook Time
            1 hour
            Tomato Bisque
            Print Recipe
            A flavourful creamy soup that is simple to prepare.
              Servings Prep Time
              4-6 people 20 minutes
              Cook Time
              1 hour
              Servings Prep Time
              4-6 people 20 minutes
              Cook Time
              1 hour
              Ingredients
              Servings: people
              Instructions
              1. Melt butter in a large heavy pot, add onions, celery and garlic and cook on medium heat for 5 minutes until the vegetables become translucent.
              2. Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, about 30 minutes.
              3. Blend mixture with a hand held immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
              Recipe Notes

              I used homemade chicken stock and used 1 1/2 tsp of salt. The amount will depend on the stock used so season to taste.  You can use any type of canned tomatoes, such as crushed, diced or whole (that have been roughly chopped), just be sure to use good quality canned tomatoes.