Archive for the ‘Soup’ Category

I make chicken tortilla soup at least once a month, so I was definitely not prepared to give that up when I started Paleo, but I had to make a few tweaks to make it still enjoyable. Here is how I did it.

Chicken Tortilla-less Soup

32 oz reduced sodium chicken broth

2 lbs chicken breasts

1 can petite diced tomatoes (so this was cheating a little – you could use fresh tomatoes here)

1/2 can tomato paste

2 cloves garlic

1 onion, diced

2 green peppers, diced

1 zucchini, halved and sliced

2 chipotle peppers (I like it spicy, so this can be omitted if you don’t!)

1 tbsp cumin

1 tsp chili powder

Avocado (for topping – not in the slow cooker)

Throw all ingredients together in the slow cooker.  I set it on low for 10 hrs, but you can do much less time – 6hrs on low would probably do it.  Top with a lot of diced avocado!


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I was looking for a good hearty soup to make the other day and was surfing around on the Food Network site.  I got a little fascinated by the different versions of Ribollita and ended up deciding that Giada’s version was the most appealing to me.  The reviews, for the most part, were glowing but then there were a few people who seemed to be true Italian’s who said it wasn’t authentic.  To me, if something is tasty, you can call it whatever you want and I will devour it.  To respect any true chef who doesn’t believe my soup is really Ribollita, I added an “ish” to comfort them.

Needless to say, I loved. this. soup.  I don’t know what I expected, but this soup was smoky and bold with a good note of spice and heat.  I added Kale and it added a good bite to it.

Serves 4

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

4 slices thick cut bacon or 4 oz pancetta

Salt and Pepper to taste

1 tbsp tomato paste

1 14.5 oz can diced tomatoes

1 tsp red pepper flakes (adjust according to heat preference – I like it spicy)

4 cups veggie or chicken broth

1 28 oz can cannelloni beans

1 bunch spinach or kale, destemmed and chopped (could use a package of frozen spinach)

1 tbsp herbs de provence

1 zucchini, quartered and sliced

1 parmesan rind

1/2 cup chopped basil

1 loaf of sourdough bread or ciabatta, sliced

Shaved Parmesan for topping

Brown bacon or pancetta in a large dutch oven or heavy bottomed pot.  Add in the onions, carrots, and celery, a little salt and pepper and cook until onion is translucent (you may need to add just a touch of olive oil here if everything is sticking too much).  Stir in tomato paste until dissolved and then add in diced tomatoes and use a wooden spoon to get all the brown bits off the bottom of the pan.

Stir in red pepper flakes, broth, spinach or kale, cannelloni beans, herbs de provence, zucchini, and parmesan rind.  Bring back to a boil and then reduce heat and let simmer for about 20 minutes.  Stir in basil and cook for another ten minutes.

Toast a piece of ciabatta or sour dough and place at bottom of the bowl.  Ladle soup over the top and sprinkle on a little parmesan cheese.

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