Winter Warm-Up Recipes
added 02/15/12
by Rosemary Fifield
We all need a collection of quick recipes to put together for lunches and dinners after a long day out of the house. Soups, stews, and chili are among some of the quickest and easiest dishes to make, and they can be the most satisfying, especially on a cold or rainy day.
Italian Pasta and Bean Soup
Serves 6
This classic soup has as many variations as there are Italian cooks, so feel free to improvise and adjust to your family’s tastes. A little tomato paste can be a wonderful addition. I like to use macaroni that is approximately the same size as the beans for consistency and appearance, but use whatever you have on hand. If you have a rind from Romano or Parmesan cheese, toss that in for added flavor.
This particular recipe is the absolute favorite of my granddaughter, and it’s always a pleasure to see her enjoy something my Sicilian grandmother once made for me!
2 tsp. olive oil
1 medium onion, finely chopped
1 large celery stalk, finely chopped
1 large carrot, finely chopped
2 cloves garlic, finely chopped
4 cups vegetarian or low salt beef broth
2 cups water
2 cans cannellini beans, drained and rinsed
6 oz. medium macaroni (elbows, medium shells, mini penne, ditalini)
1/2 tsp. dried oregano or 1 1/2 tsp. minced fresh oregano
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme
1/2 tsp. dried basil or 1 1/2 tsp. minced fresh basil
Freshly ground black pepper to taste
Grated Romano or Parmesan cheese
Heat oil in a large pot over medium heat. Add onion, celery, and carrots and cook, stirring, until soft, about 5 minutes. Add garlic, and sauté for a minute or two to soften but not brown. Pour in the broth and water. Bring to a simmer over medium heat.
Add the beans and bring to a boil. Add the macaroni, herbs, and pepper. Simmer, uncovered, until the macaroni is tender, approximately 10 minutes.
Serve the soup with a sprinkling of grated cheese and a chunk of good crusty bread.
The following recipes can also be found in The Co-op Cookbook: Delicious and Healthy Meals in Less Than Half an Hour, available in our stores.
Three Bean Vegetarian Chili
Serves 6
Hearty, healthful, and satisfying, this chili is great over rice, couscous, or quinoa or served with slices of whole grain bread. Flavor and thickness can be adjusted by adding a small amount of tomato paste for a stronger tomato flavor, or more beans for extra thickness.
2 Tbs. olive oil
2 medium onions, diced
2 small green peppers, diced
1 clove garlic, minced
2 cups cooked kidney, beans, drained and rinsed if canned
2 cups cooked cannellini beans, drained and rinsed if canned
2 cups cooked black beans, drained and rinsed if canned
4 cups crushed tomatoes
2 cups diced tomatoes
1/2 tsp. dried basil or 1½ tsp. minced fresh basil
1/4 tsp. cumin
1 Tbs. chili powder
2 cups cooked corn kernels
Heat oil in a medium stockpot over medium heat. Add onion, pepper, and garlic and sauté for 5 minutes. Add beans, tomatoes, and spices, and simmer gently for 20 minutes. Add corn and bring up to serving temperature.
Santa Fe Soup
Serves 4
Salsa is a great ingredient in quick meals, providing a variety of vegetables and flavors ready to use. Serve this soup with warm, folded corn tortillas, crusty bread, or wedges of pita bread to sop up all the delicious flavor.
3 cups vegetable broth
4 cups cooked black beans, drained and rinsed if canned
1 Tbs. olive oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
2 cups stewed tomatoes
1 cup salsa or picante sauce
8 oz. elbows, shells, or spiral macaroni (optional)
2 tsp. chili powder (or to taste)
Salt and freshly ground black pepper to taste
Combine 1 cup of the broth with 2 cups of black beans in a blender or food processor, and purée until smooth. Or mash beans with a masher and stir in the liquid by hand.
Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, for 1 minute. Add tomatoes, salsa, remaining broth, and remaining beans. Bring to a boil, cover, and simmer over medium heat for 5 minutes. Return the broth mixture to a rolling boil and stir in the macaroni, if used. Cook, uncovered, until the pasta is cooked but still firm to the bite (al dente), approximately ten minutes. Stir in the chili powder and the mashed beans and heat through. Taste and season as needed. If soup is too thick, adjust with water or additional broth and serve.
Spicy African Stew
Serves 6
Choose your favorite thick and chunky salsa in a spiciness that appeals to you and your family, then add rice, vegetables, chick peas, and peanut butter to create the flavors of Africa in a hearty, good-for-you stew.
1 Tbs. vegetable oil
1 medium onion, chopped
1 medium sweet potato, peeled and diced
2 cloves garlic, minced
1 small zucchini, peeled and diced
6 cups vegetable broth
3/4 tsp. dried thyme leaves
1/2 tsp. cumin powder
3/4 cup long-grain white rice
16 oz. thick and chunky salsa
4 cups cooked chick peas, drained and rinsed if canned
1/3 cup creamy peanut butter
In a large saucepan, heat the vegetable oil to medium high and sauté the onions, sweet potato, garlic, and zucchini about 5 minutes. Add the broth, thyme, cumin, and rice. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Add the salsa and beans and bring to a boil. Add the peanut butter and stir until combined. Serve hot.
