Italian Comfort Food

A small bowl of hot soup is an excellent starter to any meal. You can also enjoy a large bowl of soup as the main course for lunch or dinner by adding a salad and fresh bread. Add a glass of crisp white wine and enjoy!

Minestrone (Italian Vegetable) Soup

½ cup dry white beans, navy or Great Northern
4 tbsp. butter
1 cup frozen peas
1 cup zucchini, unpeeled, scrubbed and diced
1 cup carrots, diced
1 cup red potatoes, diced
⅓ cup celery, diced
5 strips bacon, diced
¼ cup onion, chopped
½ cup leeks (or substitute onions), chopped fine
2 cups drained diced tomatoes
2 quarts chicken stock, homemade or canned
1 bay leaf
1 tbsp. parsley
Freshly ground black pepper to taste
½ cup rice

Garnish
½ tbsp. dried basil
½ tbsp. dried parsley
1 tsp. garlic, chopped fine
½ cup Parmesan cheese

Soup
Bring 1 quart of water to a boil in a heavy 3-to 4-quart saucepan. Add the beans and boil for 2 minutes. Remove the pan from the heat and let the beans soak for 1 hour. Return the pan to the stove, and over low heat simmer the beans uncovered for 1-1½ hours, or until they are barely tender. Drain the beans and set aside.

Melt the butter over moderate heat in a heavy 10-to 12- inch skillet. When the foam subsides, add the peas, zucchini, carrots, potatoes, and celery. Toss constantly with a wooden spoon to coat the vegetables. Cook 2-3 minutes. Set aside.

Fry the bacon in a heavy 6-to8-quart saucepan over moderate heat until crisp. Drain the bacon on paper towels, but retain the grease in the pot. Stir in the onion and leeks. Continue to stir until the vegetables are soft and lightly brown, about 5 minutes.

Stir in the tomatoes, vegetables from the skillet, chicken stock, bay leaf, parsley, and pepper. Bring the soup to a boil over high heat. Reduce heat and simmer partially covered for 25 minutes.

Remove the bay leaf. Add the rice, beans, and bacon. Cook 15 – 20 minutes longer.

Garnish
Combine all ingredients into a small bowl. Stir well.

To Serve
Ladle into individual bowls. Sprinkle with herb/garlic mixture. Pass a bowl of grated cheese.

Leftovers freeze well.

Serves 8

Enjoy!

~Sloane

Award-Winning author Sloane Taylor believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that take you right into the bedroom. Being a true romantic, all her stories have a happy ever after.

Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

To read excerpts from the erotic romances by Sloane Taylor, please click HERE.

Learn more about Sloane Taylor on her website, and her blog for easy recipes. Stay connected on Facebook and Twitter.

Cook Up Something Special

by Emma Lane

This recipe is only a guideline for making a delicious lunch or main dish during harvest time when fresh vegetables are available. The list of vegetables is easily amendable to whatever your harvest brings. (Not beets!) Be sure to add nurturing bread like corn bread or crackers for a more substantial meal. (Okay, I used corn chex mix, but that was an emergency) A green salad is always a welcome addition.

FRESH VEGETABLE SOUP

1 diced onion (not mild and NOT garlic.)
½ diced green pepper (sweet)
2 chopped celery stalks (all sand removed)
1 fat carrot peeled and chopped
Corn kernels (1-2 ears fresh)
1 can diced tomato or 1 lg. chopped fresh
1½ cups fresh green beans chopped (strings removed)
1 can Campbell’s Chicken and Rice soup or 1 cup soup stock, beef or chicken
½ pound hamburger (I use ground chuck) or left over 1 cup chopped meat or chicken
1 med. potato chopped into small cubes (or 2 small)
1 beef or chicken bullion cube (or 2 if stronger broth is desired.)
Sprig fresh thyme or pinch or two dried
Sprig of oregano or pinch of dried
Small sprig of basil or pinch of dried
Sprig of parsley (flat not curly)

Optional Veggies: okra, green peas, yellow squash, small can chick peas
Optional herbs/spices: pinch of chili pepper, tiny clove of garlic, sprig of cilantro.

Tip: if you use fresh herbs tie together with kitchen string to make removal easier.

Sauté meat and set aside.

Wash and chop vegetables.

Fill large pot halfway with water (more or less as needed, but NOT at the last minute as it weakens the broth). Add onions and celery. Bring to boil and simmer for 10 minutes.

Add carrots, corn, tomatoes, potato, soup stock or Campbell’s, bouillon cube, sprigs of herbs (remove before serving). Bring to a boil and then simmer for 15 to 20 minutes.

Add meat. Simmer for 10 more minutes.

Veggies will be somewhat crisp. Cook longer if desired. As it sits the flavor will increase. But cool and refrigerate if it’s going to be longer than a few hours before serving.

Here's a brief intro to one of my Regency books to check out while the soup is simmering.

Can an arrogant duke overcome his prejudice against a beautiful but managing female in time to find true love and happiness?

Miss Amabel Hawkins acknowledges her unusual upbringing, but she thinks James Langley, the Duke of Westerton, might be a tad unbalanced when he protests her efforts to right his badly managed properties. The duke, who has been away on the king's business, demonstrates no respect for the beautiful but managing Miss Hawkins. Amabel has taken refuge at Westerton, fleeing from a forced marriage to a man who claims to be her relative in order to gain control of her young brother's estate. Will the strong-willed couple reconcile their differences and unmask a traitor in time to find their own happily ever after partnership?

To read an excerpt from any of Emma Lane's books please click a vendor's name
Musa Publishing - Amazon

Regency Romance author Emma Lane lives with her patient husband on several acres outside a typical American village in Western New York. Her day job is working with flowers at her son’s plant nursery. Look for information about writing and plants on her new website. Leave a comment or a gardening question and put a smile on Emma's face.