Happiness Soup

In the summer we belong to the Mattawoman Creek Farms CSA (http://www.mattawomancreekfarms.com/ - Community Supported Agriculture) and get a box of incredible and fresh ingredients once a week for ~20 weeks. Thus I have to find tasty recipes for lots of squash, zucchini, kale, eggplant, etc. The good news is I have uncovered some gems and will be sharing the recipes with you.

This is an incredible bright yellow fresh tasting soup. One of the best things I have ever eaten with squash as the main ingredient. Reminiscent of egg drop soup.

Happiness Soup
Adapted from Nigella Lawson, Forever Summer
Serves 4-6

Ingredients:
1 lb yellow squash (2 large, shredded)
1 lemon, zest and juice
3 tablespoons olive oil
1 teaspoon turmeric
1 quart chicken stock
½ cup basmati rice
Salt and pepper

Directions:

1. Simmer the rice in the chicken stock for 10 minutes.
2. Put squash into a frying pan with lemon zest and oil, stir to coat, then cook on medium heat for about 10 minutes (while rice is simmering), stirring occasionally, until just softened.
3. Stir turmeric into the stock with rice and add lemon juice and squash. Cook, uncovered, for 10-15 minutes, or until the squash and rice are tender.
4. Let slightly cool before serving so you can eat the soup warm. Salt and pepper to taste.

Italian Ditalini and Bean Soup

It's cold now that January has arrived and not much beats a hearty soup for dinner - especially if it is quick yet tasty.

Italian Ditalini and Bean Soup

Adapted from Cook's Country

Serves 6 if primary course

Ingredients:
3 cans (15.5 oz) cannellini beans, drained and rinsed
4 cups chicken broth
1/2 pound Italian sausage (2-3 links), remove casings (hot or mild)
2 tablespoons extra-virgin olive oil
2 medium onions (chopped)
4 garlic cloves (minced)
1 teaspoon fresh rosemary (chopped) (or 1/2 teaspoon dried)
1 can (14.5oz) diced tomatoes
Salt (1 teaspoon or to taste)
Pepper (1/2 teaspoon or to taste)
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1-1.5 cups ditalini (or other small pasta)
1/2 cup fresh basil (chopped) (or 2 tablespoons dried)
1 cut grated Parmesan

Directions:

1. Puree half of beans with 2 cups chicken broth in blender
2. Cook sausage over medium-high heat, breaking up into pieces, about 5 minutes until no longer pink. Drain onto paper towel to absorb oil.
3. Heat oil to medium-high and cook onions for about 10 minutes until soft.
4. Add garlic, rosemary to onions for 30 seconds.
5. Add tomatoes, remaining cannellini beans and chicken broth, bean puree mixture, sausage, salt and pepper.
6. Bring to boil then simmer on low for about 15 minutes.
7. Simultaneously with step 6 bring water with 1 tablespoon of salt to boil in another pot. Cook pasta according to directions. When done, drain BUT don't add pasta to soup.
8. Serve soup into bowls mixing in a serving of pasta to each bowl, top with basil, and Parmesan. You may drizzle with more olive oil for a traditional Italian style serving. I also dash with crushed red pepper flakes when using mild sausage since the kids don't always like spicy food.

Note: You can add the pasta to the pot of soup if you plan to eat it all at one sitting - but keeping them separate allows for leftovers where the pasta isn't mushy. If you make the soup ahead you definitely want to keep the pasta separate and combine when serving.