Tuscan White Bean Soup

I'm so excited to welcome soup season! I find myself craving soups and stews over regular meals when it starts to get chilly out. They're great for serving big crowds, too! My new favorite way to serve it up is in these adorable mini stock pots I found at Target. They are surprisingly spacious, keep the soup warm for longer than a bowl because of their cylindrical shape, and they come with a lid, so you can keep it warm as you serve each guest!

I created this recipe after the weekend when I had company come into town and hadn't had an opportunity to run to the store. I actually had all of these ingredients on hand, and wouldn't be surprised if you have the majority of them, too. This recipe is so easy and fast and simple you'll be shocked how decadent it tastes. I made this soup for six adults and there was not a single drop left! I felt bad I didn't have enough for seconds because they wanted another bowl! This soup is hearty, creamy, and super satisfying.

Anytime I make soup, I love to pair it with a crusty bread to give it extra texture. I didn't have any shaved parmesan or asiago cheese on hand, but I think it would go nicely as a garnish or additional ingredient.

Enjoy this soup next to a cozy fire with your fuzzy socks on. You won't be disappointed. ;)

Tuscan White Bean Soup

Serves 6

Preparation:  15 min

                  Cook Time: 20 min  Total Time: 35 min                       

Ingredients

        

          3 cans white Northern beans

          1/4 cup white wine

          3/4 cup chopped white onion

          1 cup chicken broth

          2 tbsp butter
          2 tsp chopped garlic

          2 chopped carrots

          3-5 pieces thick-cut black forest ham, cubed (I ask the butcher to cut it thick, like a holiday ham)

          2 tsp fresh lemon juice

          3 tsp Italian seasoning
          6 sprigs of fresh thyme, remove herb from the stem

          2 tsp garlic powder

          2 tsp onion powder

          5 pieces of bacon

          Salt & Pepper to taste

      

Instructions

1) Begin by cooking the bacon in a large stockpot over medium heat, flipping occasionally until cooked 

     thoroughly. Once finished, place the bacon on a paper towel and discard of the bacon grease.

2) Return your stockpot to the heat and add butter and wine and to deglaze the pot. If there is leftover, thick 

      black residue from the bacon, fish it out with a spoon. Next add the onion cook for 2-3 minutes.

3)  Add the chopped carrots and cook for an additional 3-5 minutes. 

4) Pour in the chicken broth, add chopped garlic, and two cans of white beans. Heat for 5-7 minutes.

3) With an immersion blender, puree the soup until creamy. 

4) Add your herbs, ham, lemon juice, and third can of white beans.

5) Season with salt and pepper, and taste. Keep seasoning until your desired flavor is achieved.

6) Serve the soup in mini stock pots or bowls and top with chopped bacon.

Hosting a Fall Soiree + Chicken Noodle Soup Recipe

IT'S FINALLY FALL!

I love spending time outside when the fall air turns chilly and crisp. The fall is my favorite time of year. The leaves turning hues of yellow and orange, baggy sweatshirts and of course, pumpkin spice lattes. What's not to love? 

If you're like me, you love to host a great dinner party at home. Ever since we received our new outdoor dining set, I envisioned myself hosting a fall dinner with all the likes of fall: pumpkin beer, a heavy red wine, and great company. If you're planning on having an outdoor dinner party, read on for my no muss, no fuss tips for throwing together an effortless and cozy look.

Decor

First things first: decide on a color scheme. Find a fall item you love to set the color palate for your table. I decided on using the colors from my favorite tartan scarf to inspire my scheme. In an effort to keep my look cozy and relaxed, I placed pillows at the backs of every other chair and added a few blankets. Don't worry if they don't match perfectly, as this will make your table look more effortless. Providing blankets will also allow your dinner guests to linger and stay warm as the sun goes down. 

Drape your table with a beautiful floor-length tablecloth, like this one from Market Linen to add an extra element of warmth.

For the place settings, keep things simple. I used classic white dinnerware and added a pop of color using gold flatware that can be found for as low as $2.00 each at Target. As a simple and affordable alternative to napkin rings, tie twine around the napkins for a rustic look.  

A good hostess knows that guests can get embarrassed to ask for more, so to keep the evening carefree, place several bottles of wine on the table and your stockpot. Guests will be able to easily help themselves to seconds without disturbing the dinner conversation.

Food & Beverage

My next tip is to serve a large portion and a meal that will stay warm. I used my stockpot from Le Creuset to serve my soup in because the stoneware keeps soups and stews warm for up to an hour. You don't have to serve an elaborate meal to have a great dinner party. Something as simple as fresh bread and soup is such a comfort that your guests will feel satisfied. In an effort to have plenty of food and keep everyone warm, I made classic chicken noodle soup and served a crunchy french baguette with each bowl. 

Keep your guests in mind. Is anyone a beer drinker? What about those who only prefer their bourbon on the rocks? Remembering your friends' and family's preferences will show that you were mindful of them while planning the evening and leave a lasting impression. More over, it will keep everyone at the party in a pleasant mood as they imbibe their favorite drink. 

I tend to serve more red wine in the colder months, as they pair better with heartier dishes. However, as a sommelier candidate, I also recommended an unoaked Chardonnay to pair with the soup as they are a great match.  

Chicken Noodle Soup

Preparation:  15 min

                  Cook Time: 30 min  Total Time: 45 min                       

Ingredients

        

          2-3 chicken breasts (depending on size of the breasts)

          1/4 cup white wine

          3/4 cup chopped white onion

          2 cups of rotini noodles

          4 tbsp butter
          2 tsp chopped garlic

          3/4 cup chopped carrots

          3/4 cup chopped celery

          1 1/2 -2 (32 oz) containers of chicken broth (depending on how chunky vs soupy you like it)

          1 tsp fresh lemon juice

          2 tsp Italian seasoning
          1 bay leaf

          2 tsp chopped italian parsley

          Salt & Pepper to taste

      

Instructions

1) Over medium heat in a large stockpot, melt butter. Add your chopped onion and wine and allow to simmer for 2-

    3 minutes. 

2) Add chopped vegetables, bay leaf, garlic and chicken broth, raising the heat to medium-high and bring to a boil.

3) Once the broth is boiling, add in your raw chicken breasts and allow them to cook all the way through.

4) While chicken is cooking, bring a pot of water to a boil and add the noodles.

5) After 25 minutes, your chicken should be cooked thoroughly. Take them out of the pot and place them onto a 

    cutting board. Lower the soup's heat to low/medium. 

6) Cut through the middle of your chicken breasts. If they are cooked thoroughly, begin cutting each breast into 

    cubes. (If they need more time, add them back and turn the heat back up.) Once finished, add them back to the 

    soup.

7) Add lemon juice, noodles, italian seasoning and salt & pepper. Stir until combined. 

8) Serve immediately. Place a piece of french bread on a plate next to each bowl. 

Black Bean Soup

Ahhh summer. I love days by the pool, nights out on the town and how social everyone seems to become during this time of year. In Atlanta it's been a strange summer this year. Rather than grabbing my bikini and running to the nearest watering hole, I've been land-locked by all of the rain. It seems each day that I think we may just get a full day of sunshine, I step outside with hopes of a pool day and end up having to head home.

During the summer I always try and lighten up my recipes with low carb meals. The only problem is my favorite food is Mexican food and I find myself dying for queso a few days in to the healthy eating regime. With all this rain and my cravings for Mexican food, it suddenly dawned upon me...SOUP! There is something so satisfying about a bowl of hearty soup with a large dollop of greek yogurt (my substitute for sour cream), that helps all those naughty cravings go away.

The best thing about this soup is not the calorie content, but the price tag to make it. I came up with a Meals Under $10 Challenge to see how low I could get our grocery bill for the month. I'm a girl who likes the finer things in life, and our meals out on the town were cutting into that budget significantly. This soup is so simple it's a nice reminder that sometimes, less is more. 

(Rather than cook the beans from dry, I prefer to save time with canned black beans with low sodium.) 

Black Bean Soup Recipe

Preparation: 10 min

                  Cook Time: 35 min  Total Time: 45 min                       

Ingredients

        

          1 can black beans

          1/2 cup chicken stock

          1/2 red bell pepper

          1/2 green bell pepper

          1/4 cup chopped red onion

          1 tbsp cumin

          1 tsp garlic powder

          1/4 tsp chili powder

          Salt & Pepper to taste

          2 tbsp fresh chopped cilantro + extra for garnish

          Optional: top with Cilantro Lime Rice

Instructions

          Pour your beans into a sieve and give them a quick rinse. 

          Chop your onion and bell peppers and add them to a large pot with half of your chicken stock.     

          Cook the ingredients until tender on medium heat (about 5-8 min) stirring occasionally. 

          Once tender, add your black beans, remaining chicken stock, and spices. Cook until warm.

          Transfer 3/4 of the soup to a blender, food processor or use an immersion blender to blend 

          the soup. Add the blended soup back into the pot and mix. 

          Serve with a dollop of sour cream or plain greek yogurt. Garnish with cilantro.

          Enjoy!