Tomato + White Bean Soup

I've been making and eating A LOT of soup.  I love soup.  This one extra wintery with the rosemary, white beans and fennel.  Yum.  Try it with farro.  

serves 6.

Tomato + White Bean Soup

4oz chopped pancetta

1 yellow onion, finely diced

1 bulb fennel, finely chopped

2 large carrots, peeled, finely chopped

2-3 cloves garlic, minced

1.5 teaspoon dried rosemary

1 teaspoon dried thyme

1 14oz tin crushed tomatoes

1 quart vegetable stock

1 cup water

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1 14 oz tin white beans, drained, rinsed

3 cups chopped kale

In a large pot over medium low heat, cook pancetta, stirring occasionally, until fat is rendered and pancetta is crispy, about 10 minutes.  Drain fat.  Raise heat to medium.  Add onion to pot with pancetta.  Cook, stirring frequently until onion is glossy and soft, about 5 minutes.  Stir in fennel, carrots, rosemary and thyme.  Cook 2 minutes. Add tomatoes, stock and water.  Season with salt and pepper.  Bring to a boil, reduce heat and simmer until vegetables are tender, about 30 minutes.  Turn off heat.  Stir in beans and kale.  Adjust seasoning. 

Spicy Blackened Tomato Sauce

This recipe makes about 4 pints of spicy, flavorful tomato sauce.  I had a grab bag of fresh-from- the-garden tomatoes (Thanks, Mom!) like plum, cherry and regular so feel free to use whatever you have.  I kept out one pint for dinner and the rest are labelled and headed for the freezer.  If  you do not like it SPICY, halve or omit the chile flakes.  

Spicy Blackened Tomato Sauce

small splash high heat oil

8 garlic cloves, peeled

1 yellow onion, peeled, quartered

4 pounds tomatoes, cored as needed

1 teaspoon chile flakes

1 handful fresh basil leaves

2 tablespoons olive oil

Heat oven to 400 degrees.  Toss garlic cloves and onion in a small splash of oil.  Arrange on large baking sheet.  Place in oven.  

Heat a cast iron skillet or griddle over high heat.  Once HOT, add tomatoes, starting with your larger ones if using different types.  Turn tomatoes as needed, letting them blacken on each side. Transfer them to the sheet tray in the oven as the are ready.  (They are ready when the have black spots on each side, the skin starts to peel or they start to cook down.)  Once all the tomatoes are seared and in the oven, let it all roast 30 minutes.  Everything, including the garlic cloves should be very soft and blend-able.  

Remove tray from oven and transfer contents to a heat proof bowl.  Add chile flakes, basil and olive oil.  Use an immersion blender to blend until smooth.  Serve while hot or let cool completely, portion, label and freeze. 

 

Chorizo + Tomato Vegetable Soup

A quick stroll through the farmers market will get you all the things you need to make for this soup.  It's smoky, spicy, salty and a little sweet from all the peek season summer vegetables. Chorizo is a fresh Mexican sausage made from pork and spiced with paprika.  It can be found in most butcher shops and grocery stores.  I held back on it so if you like a meatier soup use 1 pound chorizo.  

Makes 6 servings.

Chorizo + Tomato Vegetable Soup

small splash high heat oil

8oz chorizo sausage, casings discarded

1 yellow onion, finely chopped

3 garlic cloves, minced

2 carrots, peeled, finely chopped

1 poblano chile, stemmed, seeded, finely chopped

1 tin diced tomatoes

1 quart vegetable stock

1 1/2 cup diced new potatoes

1 teaspoon dreid oregano

1 teaspoon cumin

1 teaspoon smoked paprika

1 bay leaf

kernels from 2 ears of corn

1 cup green beans, chopped

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lemon juice

Heat a pot over medium high heat.  Add oil.  Add chorizo, cook until browned and set aside.  Return pot to stove, lower heat to medium.  Add onions, cook until soft and glossy, about 8 minutes.  Add garlic, carrots and poblano chile, cook 4 minutes, stirring.  Add reserved chorizo, tomatoes, stock, potatoes, oregano, cumin, paprika and bay leaf.  Bring to a boil, reduce to a simmer.  Let simmer 20 minutes.  Add corn and green beans.  Simmer 10 minutes more.  Adjust seasoning with salt, pepper and lemon juice.  

 

Chipotle Tomato Sauce

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Smoky and spicy.  The chipotle is a dried, smoked jalapeno.  This sauce is great for enchiladas, tacos, nachos or even brunch dishes like breakfast burritos.  Love it.   I used it for enchiladas.  Post to follow.  

Tins or jars of chipotle in adobo sauce can be found in the international foods section of most grocery stores.   

Makes about 4 cups. 

Chipotle Tomato Sauce

splash oil (sunflower, grape seed..)  

1/2 yellow onion

4 cloves garlic

1 28oz tin whole or diced tomatoes

2 chipotle peppers in adobo

1 tablespoon cumin

1 tablespoon brown sugar

1/4 teaspoon cinnamon

1 teaspoon dried oregano

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squeeze lime juice

Heat oil in pan over medium heat.  Add onion and cook until onion is tender, about 6 minutes.  Add garlic, cook 2 minutes more.  Add tomatoes, chipotles, cumin, sugar, cinnamon and oregano.  Simmer 5 minutes. Season with salt, pepper and lime juice.  

Remove from heat. 

Blend sauce in blender (remove cap and cover with kitchen towel) or immersion blender is the pot.  Either way, try not to burn yourself - the sauce is hot.