The Newnan Times-Herald

Food

Recipes to help stay warm


  • By The Newnan Times-Herald
  • |
  • Jan. 17, 2019 - 10:05 AM

Recipes to help stay warm

Photo courtesy of Katrin Morenz

Minestrone Soup

Here are some recipes for warm minestrone soup, lasagna soup and a hot spinach dip.

Minestrone Soup

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 1 28-ounce can no-salt-added diced tomatoes
  • 1 14-ounce can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 15-ounce can low-sodium kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Recipe:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  • Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

(Recipe courtesy: foodnetwork.com)

Lasagna Soup

Ingredients:

  • Kosher salt
  • 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1/2 pound hot or sweet Italian sausage, casings removed
  • 3 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 15-ounce can crushed tomatoes
  • 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
  • 1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
  • 1/4 cup heavy cream or half-and-half
  • Ricotta cheese, for topping

Recipe:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
  • Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
  • Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
  • Divide the soup among bowls. Top with ricotta and sliced basil.

(Recipe courtesy: foodnetwork.com)

Hot Spinach Dip with Mushrooms

Ingredients:

  • 2 tablespoons unsalted butter
  • 1/2 large white onion, chopped
  • 2 poblano chile peppers, seeded and chopped
  • Kosher salt and freshly ground pepper
  • 1 pound button mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3/4 cup sour cream
  • 6 ounces gruyere cheese, grated (about 1 1/2 cups)
  • 6 ounces muenster cheese, grated (about 1 1/2 cups)
  • 1/2 cup chopped fresh cilantro
  • Toasted sourdough bread, for serving
  • 1 1/2 pounds baby spinach
  • 2 tablespoons extra-virgin olive oil

Recipe:

  • Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
  • Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
  • Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
  • Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.

(Recipe courtesy: foodnetwork.com)