Two Quick Soups for a Weeknight

It snowed last night and a dear friend was in the mood for soup. I shared these ideas with him and I thought you all may enjoy bundling up with a hot bowl of comfort before Spring finally arrives. Each soup will serve 4-6 people and take about 45 minutes from start to finish.


White Bean Soup with Turkey Sausage

2 cans cannellini or great northern beans

2 tbsp. olive oil

1 onion, finely diced

1 rib celery, finely diced

2 cloves garlic, minced

1 lb. turkey kielbasa (or regular kielbasa Polish sausage) thinly sliced or diced

4 cups chicken stock

1-2 tsp. fresh chopped thyme, to taste

1 bay leaf

salt and black pepper to taste

In a sauce pan or soup pot, saute the onion and celery in olive oil over medium high heat until softened. Add the garlic and stir until fragrant.

Add the kielbasa and saute until edges start to brown slightly.

Add the chicken stock and stir in the thyme and bay leaf. Drain and rinse the beans. Bring to a simmer and add the beans to the soup.

Simmer for 30 minutes uncovered. You can mash roughly to thicken or serve as is, removing the bay leaf.

Photo Courtesy Max Blachman, who was kind enough to make the white bean soup.

Simple Italian Tomato Soup

2 cans diced tomatoes

2 tbsp. olive oil

1 onion, finely diced

1 rib celery, finely diced

1 carrot, finely diced

2 cloves garlic, minced

1 cup red wine (Chianti, Pinot Noir, or anything you have on hand)

2 tbsp. tomato paste

3 cups chicken stock

1/2 tsp cayenne pepper

1 bay leaf

1 tsp dried oregano (or "Italian Seasoning" herb blend)

salt and pepper to taste.

In a sauce pan or soup pot, saute the onion, celery, and carrot in olive oil over medium high heat until softened. Add the garlic and tomato paste and stir until fragrant.

Add the red wine and simmer until the liquid is almost completely evaporated. Add the tomatoes, salt, pepper, cayenne, and herbs. Stir until the herbs begin to smell (called "blooming" the spices).

Add the chicken stock and simmer uncovered for 30 minutes. Can be served over large pasta or on its own with crusty bread.