Zuppa!

I was a little burnt out on soup after my butternut squash extravaganza of the fall.  But it's so easy and mostly healthly.....and we had bulk items to use up. So! Soup, two ways:

African Curried Coconut Chickpea Soup:

Red bell and jalapeno pepper as a change from the usual onion+ carrot+ celery

Curry, chickpeas and chicken stock (veg stock would actually make this vegan--but why??)

Light Coconut Milk (shake it well first, don't make my mistake)

 

Fresh Parsley

 

Quick, simple and warming.  Careful that you wash your hands thoroughly after that jalapeno chopping!

Italian White Bean Soup (from the Williams Sonoma catalog--I skipped the fussy tapenade + crostini and just made grilled cheese)

Mirepoix

Garlic and Pancetta (yum!)

Cannelini Beans and Parmasean

Immersion Blender, how do I love thee? Let me count the ways..

Freshly grated parm

With grilled cheese and salad, our Sunday night standard.