Olive Garden Minestrone Soup

Ingredients

  • 2 tablespoons olive oil

  • 3/4 cup onion diced

  • 1/2 cup celery sliced

  • 1/2 cup carrots peeled, quartered and sliced

  • 1 zucchini halved and sliced

  • 2 teaspoons minced garlic

  • salt and pepper to taste

  • 1 14 ounce can diced tomatoes

  • 4 cups vegetable broth

  • 1/4 cup tomato paste

  • 2 teaspoons Italian seasoning

  • 1 15 ounce can small white beans drained and rinsed

  • 1 15 ounce can kidney beans drained and rinsed

  • 1/2 cup frozen cut green beans

  • 1/2 cup small shell pasta

  • 2 cups baby spinach leaves

Instructions

  • Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

  • Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

  • Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

  • Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

  • Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

  • Sprinkle the parsley over the soup and serve.

Elk Chili

Ingredients: 

  • 1 ½ pounds ground elk meat 

  • 2 large yellow onions, diced

  • 2 (10 ounce) cans tomato sauce

  • 1 (14.5 ounce) can Italian-style stewed tomatoes

  • 1 (15 ounce) can kidney beans, drained

  • 1 (4 ounce) can diced green chilies (Optional)

  • 1 ½ tablespoons chili powder

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • ½ cup brown sugar

  • In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.

  • Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.

Chicken Noodle Soup

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock, recipe follows

8 ounces dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped
 

Chicken Stock Ingredients

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

1/4 bunch fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

Chicken Stock Instructions

Yield: 2 quarts

  1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

  2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

  3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Soup Directions

  1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

 

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