1 tablespoon extra virgin olive oil
2 leeks, white and green parts, white halved lengthwise, rinsed and thinly sliced, green parts chopped
2 ribs celery with leaves, thinly sliced
2 cloves garlic, minced
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups chicken broth
4 cups Swiss chard, chopped
1 cup green beans, cut into 1″ pieces
1/4 cup whole wheat ditalini or small shell pasta
1 clove garlic, coarsely chopped
1/4 cup chopped Italian parsley
1/2 cup sliced zucchini
4 teaspoons grated Parmesan cheese
4 sprigs oregano, for garnish

Heat the oil in a large saucepan over medium heat. Add the leeks, celery, minced garlic, dried oregano, pepper, and salt. Cook, stirring frequently, for 4 minutes, or until the vegetables begin to soften.

Add the broth, Swiss chard, green beans, and pasta. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.

Meanwhile, in a cup, combine the chopped garlic with the parsley. Stir into the soup along with the zucchini. Cover and cook for 5 minutes, or until heated through.

Ladle the soup into 4 bowls and top each with 1 teaspoon of the cheese. Garnish with the oregano sprigs.


Published in: on January 3, 2011 at 3:48 pm  Leave a Comment  

Mediterranean Grilled Vegetable Soup

2 red bell peppers, cored, seeded and quartered lengthwise
1 yellow bell pepper, cored, seeded and quartered lengthwise 2 small
zucchini (1/2 lb. total), trimmed and quartered lengthwise
1 red onion, peeled and cut into 1/2-inch-thick slices
1 tsp. olive oil
3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil leaves
1 Tbsp. red-wine vinegar
salt & freshly ground black pepper to taste.

Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.

Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside.

Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir in 1 cup water, basil, vinegar and the reserved chopped vegetables.


Published in: on January 3, 2011 at 3:46 pm  Leave a Comment  

Adzuki Butternut Squash Soup

  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Cinnamon, Ground
  • 1 tsp Ground Coriander Seed
  • 2 tbsp Chipotle Peppers In Adobo Sauce
  • 1 1/2 medium Onion, Sweet
  • 6 clove Garlic
  • 32 oz Pumpkin, Raw
  • 423 1/2 g Hunt’s Stewed Tomatoes
  • 1 cup Adzuki Beans Dry
  • 3 tsp Agave Nectar
  • Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two – until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for afew minutes, until the squash begins to soften – 5 – 10 minutes.

    Once the squash has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.


    Published in: on January 3, 2011 at 3:15 pm  Leave a Comment  

    Red Lentil Soup

    2 tablespoons extra virgin olive oil
    1 onion, chopped
    3 shallots, chopped
    1/2 teaspoon red-pepper flakes

    6 cups good-tasting vegetable stock (or water)
    1 1/3 cup red lentils, picked over and rinsed
    1/2 cup brown rice, picked over and rinsed
    as much fine grain sea salt as you need

    slivered almonds, toasted
    black oil cured olives, chopped
    feta, crumbled

    In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

    Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

    Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

    Serves 4 – 6.



    Published in: on January 3, 2011 at 3:06 pm  Leave a Comment