soup talk

[karen]

I need some advice on two recipes. The first one is Mediterranean Chickpea, Tomato, and Pasta Soup. The second one is Tortellini, White Bean, and Spinach Soup. These were both copy from cooking light. I just need input on likes and dislikes about these two recipes. I plan to make both, but I will be making a few changes here and there. Since I made the CL's chipotle-chicken stew, I liked it so much that I started looking for other really good soup recipes.

Thanks, Karen

[jillmayre]

I haven't tried the soups you mentioned. They are on my "to do" list. However, I have a great soup I found years ago in Cooking Light. It is easy and tastes great! Freezes well too!

TOMATO-AND-WHITE BEAN SOUP

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (16-ounce) cans cannellini or other white beans, drained
1 (142-ounce) can fat-free chicken broth
1 tablespoon chopped fresh parsley
teaspoon dried oregano
3 teaspoon pepper
3 cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion and garlic. and saute 4 minutes or until tender. (For lower fat % saute in some of the broth) Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. ladle into bowls, and sprinkle with cheese. Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese).

CALORIES 297 (22% from fat), Fat 7.2 grams (sat 1.7g mono 2.9g poly 1.8)
PROTEIN 18.2 G CARB 42.G FIBER 5.7G CHOL 4MG; IRON 4.2 MG SODIUM 451 MG


From Cooking Light

[Joyce]

I made the Mediterranean Chick Pea soup for dinner last week. It was "okay", but we certainly have eaten many soups that we prefer. Definitely not a keeper for us.

[cryskie]

We tried the Mediterranean chickpea soup a while back and really liked it. It had a really good flavor--if I remember correctly, it had cinnamon? Anwyay, we're soup lovers, and now that you've reminded me, I'll probably make it again really soon!

Crystal

[karen w]

I have made the tortellini, white bean, and spinach soup at least a half dozen times(if this is the recipe with artichokes, canned tomatoes, spinach etc... in it). Anyway the first few times I made it as written. It is delicious, but I felt it was more stew like. Now I double the liquid ingredients, but keep the solid ingredients the same and just go a little more generous on the seasonings. I get the same flavor, but it is more soup-like. I love it for lunch. It's quick and tasty!

[donleyk]

I tried the tortellni, white bean and spinach soup and thought it was very good. I sub'd mini squash filled ravioli for the tortellni, because I find tortellni too rich. I thought it worked very well. This was a fast, good week day soup.

[browneye]

Jillmayre:
I made the Tomato and White bean 2 days ago. It was really great!! All family loved it! I added some basil, increased the oregano, also toasted up some Italian bread rustic "croutons" and plopped them atop each bowl, then the parmesan. I don't think I used as much chicken broth as the recipe called for. This is my new fast favorite, highly recommended.. also, there might be a typo in your recipe here I don't think it really meant 3 cups of parmesan, but we get the general idea...YUM!