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Italian Peasant Soup

Servings: 8–10

Prep time: 25 minutes

Cook time: 15–60 minutes

2 pounds Italian sausage, cooked and drained

3 carrots, peeled and shredded

1 onion, chopped

4 cloves garlic, crushed

3 quarts chicken broth

2 small cans diced tomatoes

2 cans white beans, drained and rinsed

1 tablespoon dried basil

2 cups cooked penne pasta

Garnish:

1 head fresh spinach, chopped

fresh Parmesan cheese, grated

salt and pepper to taste

Optional:

2 cups cooked chicken, chopped

In a large stockpot, mix together all ingredients except pasta. Bring to a boil and let simmer for 15 minutes to an hour. Right before serving, add pasta. Serve in soup bowls and garnish with lots of spinach and Parmesan cheese.

Chef’s Hint: If you like, sauté the onion and garlic with the cooked and drained sausage for more pungent flavors. Written by Laura Swayne. Photography by Kathi Inglesby.

Curry Carrot Soup

Serves 4

2 tablespoons olive oil

1½ pounds carrots, chopped into rough chunks, about 4 cups

1 cup finely chopped onion

½ cup finely chopped celery

3 cloves garlic, minced

1 tablespoon curry powder

4–5 cups low-sodium chicken stock

1 lime

kosher salt

Garnish:

1 radish, cut into little slivers (optional)

focaccia croutons

freshly ground black pepper

Heat oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the carrots and cook 3 to 4 minutes or until beginning to brown. Add the onions and celery, and cook another 3 to 4 minutes or until onions are translucent. Add the garlic and curry powder, and cook about 1 minute or until fragrant. Add 4 cups of chicken stock to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. Bring to a simmer; cover and cook for 30 minutes or until carrots are very tender when pierced with a fork. Carefully transfer to a blender and puree until smooth, working in batches as necessary.

Season to taste with a squeeze of lime juice and a few pinches of salt. Add additional broth for a thinner soup. Divide soup among four bowls. Garnish each with a few pinches of radish slivers, focaccia croutons, and freshly ground black pepper. Serve immediately. Recipe by Caroline Ford. Photography by Brenda Crow.