FOOD & DRINK t a s t e o f w i n t e r
Winter Remedies
Brrr... as the cold weather settles in for the long months
before spring, our tastes tend to change from light dishes to
warm, hearty meals that pull from winter vegetables and nourish
our spirits as much as our bodies. Soups and stews are winter
mainstays that can be easily tailored to accommodate all the food
groups promising a solid meal that leaves you all warm inside.
PARMESAN TOMATO SOUP
An easy, creamy Italian twist on a
traditional comfort food
Ingredients
1 tablespoon butter
1/2 onion, diced
4 cloves garlic, minced
3 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
3 tablespoon flour
3 cup chicken broth
1 (28-oz.) can diced tomatoes
3 tablespoon tomato paste
4 cup cheese tortellini
1/3 cup cream
1/2 cup freshly grated Parmesan
3 cup spinach or kale, packed
Salt and pepper to taste
2 tablespoon basil, sliced for garnish
Instructions
1 In a large pot over
medium heat, melt
butter. Add onion
and cook about
2 minutes until
transparent. Add garlic
and cook an additional 1 minute. Add
Italian seasoning, red pepper flakes, and
flour and whisk to combine. Continue
cooking 1 more minute.
2 Add broth, tomatoes, tomato paste,
and tortellini. Bring to a boil, and then
simmer until tortellini is cooked, about
10 minutes.
3 Add the cream and Parmesan and stir
to combine. Add spinach and let wilt.
Season with salt and pepper. Garnish
with basil and extra Parmesan. Serves 6
12 TOOMBS COUNTY MAGAZINE
CREAMY SAUSAGE AND
KALE SOUP
This Tuscan original won’t leave you
hungry
Ingredients
1 (17.6 ounce) pack Italian sausages
5 strips of bacon (thick cut works best)
1 medium onion chopped
5 cloves garlic minced
2 cups chicken broth
4 cups water
4 large red potatoes roughly cubed
1 15-ounce can cannellini beans
1 dash Italian seasoning
1 cup heavy/whipping cream (mix 1/2
cup almond cooking milk with 1
tbsp. cornstarch for a dairy free
substitute)
1 small bunch of kale torn into
bite-size pieces, stems
removed
Salt and pepper to
taste
Instructions
1 Cut the bacon into small pieces and
place in your soup pot. Cook the bacon
a few minutes over medium-high heat.
2 While bacon cooks, remove the
sausages from their casings by lightly
slicing length-wise with a sharp knife.
Break meat into bite-size pieces and
add to the soup pot.
3 Once the sausage and bacon are
nicely browned, stir in the onions and
garlic. Cook for 2-3 minutes.
4 Add the chicken stock, water,
potatoes, beans and Italian seasoning.
5 Bring soup to a boil and reduce to
medium-low heat to simmer. Continue
cooking 10-15 minutes or until
potatoes are tender. (Don’t overcook)
6 Add kale, cream, and salt and pepper
and cook an additional 5-10 minutes or
until the kale is soft and wilted. Soup
will be thin. Serves 6
Perfect
forGirl’s
Lunch
Warm
and
Hearty