Soup's On!

     February in New England ... brrrr!!!!! This month can be so cold and dreary. The thrill of that first snowfall is long gone and spring is still sooooo far away. I can't think of a better way to warm up the body and soul than with some hearty homemade soups and stews. Enjoy reading through our collection of favorite soup recipes contributed by different members of our group.

Lentil Soup - by "In Search of Green"
Lentil soup has always been my favorite soup. It's delicious, healthy, inexpensive to make and it freezes so well. I usually make a double or triple batch and freeze in 4 serving portions. The time investment is well worth cooking the extra big batch! I've created this recipe by combining all the lentil soup recipes I had in my files. I included all the ingredients I love and eliminated the ones I can do without. Here's the reason we all love when it is "Lentil Soup Night." The individual bowls of soup are "Assembled" much like an ice cream sundae! The warmed soup bowl is mounded up with a piece of garlic bruschetta then draped with al dente pasta tubetini or brown rice. The lentil soup is then poured over this assemblage and drizzled with garlic chili oil and sprinkled with chopped fresh parsley and grated Pecorino Romano cheese and topped with a dollop of either pesto or sour cream or even mascapone cheese if you have it on hand. It is magical and delicious!

Lentil Soup - Photographed by Stacey D'Amico
Stacey's Lentil Soup with Chili Oil (Zuppa di Lenticchie) Serves 6 - 8 

1 lb. lentils du Puy (Dk. green lentils that don't turn mushy)  - Whole Foods carries them

64 oz water or Swanson organic chicken broth or vegetable broth

1 bay leaf

6 tablespoons extra-virgin olive oil 

3 large carrots, peeled and chopped

2 stalks celery, chopped

1 large onion, chopped

2 garlic cloves chopped

1/2 cup dry white wine

1 can (14 1/2 ounces) diced tomatoes

1 head of escarole – washed well & chopped

Salt and pepper to taste

½ lb. Small shaped soup pasta (**Prince’s Tubetinis are my favorite) or Ditalinis or mini shells or cooked brown rice - which is the healthiest option

Garnish with:

Chili Oil – see recipe below

Tuscan or Umbrian or any hearty bread – rubbed with a halved garlic clove and toasted

Fresh Grated Pecorino Romano Cheese (Don’t use cheese in the shaker jar) buy a block and grate it fresh !!!! This is key !!!! Throw that shaker jar out now. Get a hand grater or micro planer ($5 - $7) and use for all your Italian meals. Key! Key! Key!

Handful of minced fresh parsley leaves

Sour Cream or mascapone cheese or Pesto to top with a dollop

Optional Ingredients

3 slices pancetta (Italian Bacon) or regular bacon (about 3 ounces), cut into 1/4-inch pieces

1. Boil water for pasta and then add salt. Add pasta stirring for first 30 seconds and cook until al dente. Drain and set aside. **Always store the cooked pasta separate from the leftover soup in the fridge rather than in the soup to prevent it from absorbing all the broth and also  getting mushy.

2. Pick over the lentils to remove any stones, dirt, or other foreign objects. Rinse them well in cold water and place in a large pot with either the water or the chicken or vegetable stock to cover by 6 inches. Add the bay leaf. 

3. Bring to a boil, skim off foam, lower heat and simmer partially covered keeping the level of the liquid just over the lentils by periodically adding more water or broth until lentils are just tooth-tender, 20-30 minutes. 

4. Heat the 6 TBs (or less) of olive oil until just smoking. Add the carrots, celery, and onions. Cook until softened but not brown, about 10 - 12 minutes. Add the chopped pancetta or bacon if you choose to use this and sauté until brown. Add the garlic and sauté till golden. Add the white wine to deglaze the pan cooking for a few minutes.

5. Add the sautéed mixture to the lentils and broth. Add any remaining broth.  Add the chopped escarole and the entire can of diced tomatoes and juice. Simmer, partially covered, until all flavors are blended. Stir occasionally. Add salt and pepper to taste. The grated cheese you will use at serving time will add salt - so be careful to not add to much salt at this point. Salt is bad for you !

Prepare the Garlic Chili Oil 

 2 - 3 cloves garlic, sliced thin 

 2 tablespoons chili flakes (crushed red pepper flakes)

 1/4 cup extra-virgin olive oil 

 2 teaspoons salt 

 1 teaspoon cracked black pepper 

In a small frying pan - add the extra-virgin olive oil and the garlic and the crushed red chili flakes. Turn on heat to medium and sauté until golden. Cook for 2 minutes. DO NOT let the garlic brown or burn! Add extra olive oil if the garlic starts to cook too fast. Add salt and pepper. Remove from the heat and let infuse. Transfer to a small bowl and save to use to top individual bowls of soup. This can also be stored in the fridge for a few days to use to top leftover soup.

7. Prepare the bruschetta last. Preheat the broiler. When the soup is ready to serve, rub the bread slices with a cut clove of garlic and grill or toast until golden brown, about 2 minutes per side.

8. To Assemble the bowls of soup: 

Warm the soup bowls in the microwave or by running under hot water. Put a slice of “Bruschetta” in the middle of each soup bowl. Top with a scoop of the cooked tubettini pasta. Ladle the soup on top of the pasta and bruschetta. Drizzle the soup with the chili oil, freshly grated Romano cheese and chopped fresh parsley and serve. Season, to taste, with salt and pepper.

Optional: Add a small dollop of sour cream or mascapone cheese and or pesto.
Mangia bene!