Tomato-Bean-Pasta Soup

We are bracing for a “possible winter revenge” starting next week… while the weather people are unsure whether we are going to see snow, sleet or rain…. so while we wait for the cold weather… I decided to get on some with cold weather soup. I had pinned this soup a long time …. finally made it. This recipe is from Two Blue Lemons. She has some awesome recipes…. I follow her on FB as well… she not only shared what she makes, but also delicious recipes from other bloggers.

TBPSLook at the color…. I swear I did not do any photoshop 😀 it is the redness from the tomatoes….makes you want to gobble it down in one go. So here is the recipe:

Tomato White Bean Pasta Soup

Recipe from Two Blue Lemons.


olive oil
3 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
pinch cayenne pepper (I did not have this so I used pinch of red chili powder)
1 28 oz. can tomatoes for a good cause (I bought crushed tomatoes)
28 oz. vegetable stock (I used 32 oz Swanson 1/3 less Sodium Vegetable stock)
1 can white beans, rinsed (I bought Cannellini Beans)
2 cups kale, chopped
1/3 lb. whole wheat chiocciole pasta (use your favorite GF pasta) (I used shell pasta)
parmesean cheese (optional)


1. Coat the bottom of a soup pan with olive oil, stir in chopeed garlic and onion, let cook until the onion is translucent – 5 minutes.

2. Add chopped carrots, herbs, cayenne, and salt – saute for 15 minutes.

3. Add jar of tomatoes, stock, and kale.

4. Bring to a boil and let simmer for 15 minutes

5. While the soup is simmering, cook pasta until al dente

6. When the soup has reduced and is the thickness you like, add the pasta and beans, cook together for a few minutes to heat through. Taste and add salt and pepper

Serve with some grated/shaved parmesan cheese. I ate mine with a side of cibbata bread… Yum… The simple ingredients and flavor make this soup delicious. The beans and pasta make it really hearty. Absolutely worth trying and eating over and over.

TBPS1I think the ingredients can be switched out so easily…. you could add spinach, or some other kind of bean, pasta… So next time you get snowed in….or want a nice warm soup….try this delicious warmer! I am on bowl #2 while writing this post (blaming the run this morning for the hunger pang ;D)

Until next time,

Cheers =)


Healthy Corn Chowder

Soups are always yum on cold winter days…. for past 2 weeks we had been having some crazy cold weather…but it has come back to some warmer temperatures (rolling eyes) I’m so tired of this constant hot-cold game. However, nothing soothing like some warm soup to beat this crazy weather. I have been following Jamie Oliver’s “Food Tube” channel on you tube. Various chefs make this amazing recipes… Love them….and I don’t even eat meat!! They are all so delicious!

Few days ago, they shared this recipe Healthy Corn Chowder…. made by Donal Skehan….. The recipe is delicious… and Donal is cuuuute 🙂 I love his accent…. So I had to try this recipe.


Healthy Corn Chowder

Recipe by Donal Skehan for Food Tube


1 stalk celery, chopped

1 medium onion, chopped

1tbsp olive oil

1/2tsp dried thyme

1 tbsp plain flour (I use whole wheat flour)

3 cups low fat milk (I used 2 %)

3 spring onion greens, chopped

1 medium potato, cubed

2 cups frozen corn (I used 1 can of no salt added corn)

Salt and Pepper to taste

1 tbsp chopped cilantro (Not in original recipe)

1/2 cup water (Not in original recipe)


1. Heat oil in a pot and add the onions, celery and thyme. Cook till they are soft.

2. Add the flour and milk. Combine well. Once combined add the cubed potatoes and cook for 12 minutes-til potatoes are tender.

3. Add the chopped spring onions and corn and season as per your taste.

I added 1/2 cup water as the base started to get very thick and I wanted it to be a little thin. I also added cilantro for some added taste.



The flavors of celery, spring onions and thyme just make it so delicious. I like black pepper….so I added more of it to season my chowder. I used whole wheat flour and I don’t think it made any difference. Extremely delicious and quick to make….this recipe is a keeper!!!

Do try it =)

Until next time,

Cheers =)

Cream of Wild Rice Soup

I know I know, you guys are thinking what happened to Healthy eating? Why are we eating Creamy soup today?? Let me tell you…This is not at all cream based…. I don’t know if it would be okay to say, but it is FAUX CREAM based (fake cream) hehe…. I mean not fake literally, but illusion of creamy texture.

So this health management company (somehow related to our insurance) send these news letter every quarter…. there are 2-3 articles regarding fitness, health issue, ideas and tip and a recipe. This time the recipe is Cream of Wild Rice soup made by Chefs at Mayo Clinic. It sounded yum… so I wanted to try it.


Cream Of Wild Rice Soup

Serves 4       From Chefs at Mayo Clinic


1-1/2 cups diced yellow onion

1 cup diced carrot

1 cup diced celery

2 cloves garlic minced

1/2 tbsp olive oil

1-1/2 cups diced Kale

1 tbsp minced parsley (used cilantro instead of parsley)

2 cups reduced-sodium vegetable stock ( I use Kitchen Basic No sodium Broth always)

1 tsp black pepper

1 cup unsalted white beans, prepared (used 1 can Cannellini Beans)

2 cups 1 % milk (used skim milk)

1/2 cup wild rice, cooked

Salt, to taste.


1. Saute Onion, carrot and garlic in olive oil in a soup pot until lightly brown. Add Kale, parsley, stock and spices.

2. In a blender, puree beans with milk. Add bean mixture to the soup, bring to simmer and add rice. Cook for 30 minutes.

Serve and Enjoy Hot/warm.


I had my soup with some Rye Toast, lightly buttered 😉 I did overdo the Kale a little-wanted to use all the remaining, so I had almost 3 cups of Kale and so I had to add more of the Stock (added 1/2 cup extra). I also added lot more pepper since I enjoy pepper in my food =)

The verdict…. YUM…. The beans add a good texture and taste to the soup. Fennel seeds, although just 1 tsp… but give good flavor–if you do not like chewing on these seeds, I suggest you powder them and mix in the soup. I know celery would make a lot of difference, unfortunately I did not have some today. If you have it…use it. It is a simply flavored soup (salt, pepper and fennel), but delicious…. if black pepper is not hot for you, adding some red pepper flakes should work. Rye Bread complemented the soup very well.

Oh btw, 1 serving of this soup equals 2 cups and has 229 Calories, 5 gm Fat, 7 gm Fiber, 11gm Protein, 6mg Cholesterol, and 35 gm total Carbs. I hope you do try this healthy, protein and fiber packed soup

Until next time,

Cheers =)

Vegetarian Lasagna Soup

Soups are best friends during those gloomy, cold days…. We had one down here yesterday… it was a cold Sunday with sun playing hide and seek. Add to that waking up with a sore throat and coming across a Soup recipe on Pinterest!! I had to make it, the name “Lasagna Soup” was intriguing enough…going through the recipe…it has everything that one would put in a regular lasagna….Lasagna noodles replaced with regular pasta. 

A typical Lasagna calls for meat…. me being no meat eater… I had to make some changes to make it vegetarian…. took away the meat and added some veggies…end result… scrumptious and hearty soup. The warm soup trickling down my throat felt good and my taste buds could not have asked for anything better 😉

This recipe is from A Farm Girl Dabbles. Another good website… with some delicious recipes… have found few recipes that I want to try from here 😀

Vegetarian Lasagna Soup
Adapted from A Farm Girl Dabbles Lasagna Soup
Yields 8 servings
for the soup:
  • 2 tsp. olive oil
  • 3 c. chopped onions 
  • 1 big bell pepper chopped (pick your color)
  • 2-3 handfuls spinach
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. Vegetable stock
  • 8 oz. mafalda or fusilli pastaor any small pasta (I had farfalle)
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

for the cheesy yum:

  • 8 oz. ricotta(I did not have ricotta, so instead used Cottage cheese)
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper 

additional cheesy yum:

  • 2 c. shredded mozzarella cheese

1. Heat olive oil in a large pot over medium heat, add onions and cook until softened, about 6 minutes. 2. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. 

3. Add diced tomatoes, bay leaves, and Vegetable stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. 
4. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. 
***You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.***
5. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta/cottage cheese, Parmesan, salt, and pepper. 
6. Add spinach once the pasta is cooked and let it simmer for few minutes, until spinach is wilted. 
7. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. 
8. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Specks of cottage cheese, and melted, stretchy mozzarellayumm. I had promised my cousin some couscous salad. But after gulping a bowl and half of this soup, we both agreed it was a good decision to switch 😉 All I missed was a crusty bread!!!
So if you still have wintery effects around you… you have to try this.… but you can still make it even if its not cold around you 😉 
My recipe keeper list keeps increasing 😉
Until next time,
Cheers =)   

Cheesy Vegetable Soup

Winter is definitely here… and looks like its going to be one cold winter. So on this day off, I decided to run some errands… brrr…super cold….driving around the town, I knew I wanted some soup for lunch…. nothing comforting than a warm bowl of soup. Of course the Hearty Potato soup is super comforting… but I had seen pinned this soup with veggies and wanted to try it. 

I have a soft corner for Potatoes and Broccoli… especially in soups =) So anything with both of these and its a winner for me 😀 I had found this recipe while looking for Broccoli soup (been a fan since I tasted it in Panera Bread– Btw found a recipe for it that says it tastes like the one found in Panera Bread …but that will be another post). So I share today Cheesy Vegetable Soup recipe, while I sip on hot bowl of the same 😉

Cheesy Vegeatble Soup
from: Lulu The Baker

2 Tablespoons butter (I just used 1 tbsp)
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped (I add a little more, I really like its taste)
1 Tablespoon minced garlic
4 cups chicken broth (Being a Vegetarian… I used Vegetable Broth)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour ( I used 2 tbsp- after adding 1 and boiling it… it did not seem to thicken… so had to add more)
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese (I used 1- trying to eat healthy :D)

1. Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  
2. Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  

3. Mix flour with water, add, and simmer until soup is slightly thickened.  
4. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  
5. Stir in cheese, allow to melt, and serve.

I added some freshly ground pepper (I love black pepper)… if you want you could also add some red chili flakes… with my sore throat, the black peppers add enough spice 😀 Only thing missing is a slice of hearty bread =)

Quick and easy esp if you have the ingredients. Another good soup…. added to my recipe book 😀

Try it… you will enjoy it esp on this cold weather day. 


Cheers =)

Hearty Potato Soup

This week did not begin so great with Hurricane Sandy hitting the East coast… praying all gets better soon for everyone up there. I know it is going to take time for all living on the coast. But if New Orleans could come out of Hurricane Katrina, I am sure East Coasters can come out of this. A tough road for a while though. 

The Frankenstorm definitely has brought the cold weather. Down here in the South we are having some cooler temperatures. Cool temperatures means time for some warm soup. I love soups in winter– they are so warming and filling. 

Today I was home after 3 days of continuous working. Substitute jobs are so funny… there are days when I won’t have a job for the whole week….or like this week…where I have been having job almost everyday. Anywaz….so I had time to make lunch for myself today. With the cooler temperatures I was craving for this soup that I had years ago….7 years to be precise. I had this at my aunt‘s  house in Florida. She got it from the local newspaper. Their local newspaper printed recipes every Wednesday. 

So one Friday, she decided to make this and had me over as well. I can still remember how her kitchen smell when I entered and I remember seeing this huge pot and her stirring it (she was having quite a few of us over). Usually Friday’s at their house were Pizza nights. But she would add something in the mix every now and then. After tasting this soup, I knew I did not want pizza 😀

This soup called the Hearty Potato Soup is not only scrumptious, but very easy, simple and quick to make. Serve it with a crusty bread, it could be lunch or dinner. Perfect for those cold days, when you want something warm and comforting.

Courtesy: Jocelyn Kaki (my aunt :D) 
makes 8-10 servings

6 medium potatoes

2 carrots diced

6 celery ribs

2 quarts water

1 onion copped

6 tbsp butter

6 tbsp all purpose flour

1 tsp salt

1/2 tsp pepper

1-1/2 cup milk


1. Peel and slice potatoes.

2. Cook potatoes, carrots and celery in water until tender–20 minutes.(I suggest cutting the carrot and celery into small pieces. I kept them a little big…would have been better cut in smaller pieces)

3. Drain, reserving liquid and setting vegetable aside.

4. In the same pot, saute onion in butter until soft.

5. Stir in flour, salt and pepper.

6. Gradually add milk.

7. Stir until thickened. Then add the cooked vegetables.(Once you add the veggies and stir, the potatoes are going to get a little mashed. Plus its a HEARTY soup….like chunky… has to have some pieces and bite to the soup.)

8. Add 1 cup or more of the reserved cooking liquid until desired consistency. (Firm suggestion…add little water at a time or the soup will thin out and you will have to boil it burn the water off)

9. Serve warm.  

I had mine with some fresh Cibbatta Roll…. dunk the crust roll in the hot soup…yumm. Eating this took me back 7 years, eating at my aunt’s house with all the cousins

This is one soup you definitely want to try. If you do try it…I would love to hear how you liked it =)

Stay warm and enjoooy!!

Cheers =)