Soup Scoop

Here's the scoop. Stock your pantry. Stock your fridge. You can make a delicious and nutritious soup right off the shelf in a snap!

Here's what's usually in stock in Katie's Passion Pantry:

Dei Fratelli whole canned tomatoes (Fioretti family favorite)

Swanson 100% Fat Free Chicken Broth (Fine Cooking Magazine's Taste Test Winner)

Vegetable broth

Beef broth

Beef and/or Chicken Stock

Star brand porcini mushroom cubes

Dried porcinis

Dried peppers (like Ancho and Guajillo)

Canned beans ~ cannelini, light and dark red kidney, garbanzo, red, black, pinto

Dried pasta ~ many shapes and sizes to suit all of my soup moods

Rice ~ Arborio, Carnaroli, long grain

Olive Oil ~ Filippo Berio is my everyday go-to olive oil, but I am constantly experimenting with other brands for various uses ~ I don't use the extra-virgin for everyday cooking.

Fresh garlic

Onions ~ red, sweet, yellow, cippoline

Shallots

Potatoes

Dried Beans

Dried Split Peas

Dried Lentils

Katie's Passion Fridge Staples

Eggs

Carrots

Celery

Various greens like kale, escarole, arugula or spinach

Cheese (endless varieties but always a hard grating cheese like Grana Padano, Parmaggiano Reggiano or Romano ~ save the rock-hard rinds and toss them into your soup pot to add richness and delicious flavor

I made this wonderfully delicious potato soup for Mark & I a week or so ago from what I had on hand and I swear, it's one of our all-time favorites. Peasant food is where it's at. You don't need to be fancy to eat well. That's for sure. My dad always says that if you have potatoes and eggs, you will never go hungry.

Potato Soup with Arugula

This is so easy, I can hardly call it a recipe. It's just so basic. Here's what you'll need:

Butter

Onions

Fresh Sage

Potatoes

Chicken Broth

Arugula (or spinach or any green of your choice!)

Toss a few tablespoons of butter into your favorite soup pot. Melt and add a few sliced onions. Sweat the onions until they begin to soften. Add some chopped fresh sage. I'm lucky enough to still have fresh sage in the garden. Add cubed potatoes (I used around 5 medium russet potatoes) and about 6 or 8 cups of chicken broth or a combination of chicken and vegetable broth. Simmer until potatoes are tender. Check for salt and adjust seasonings by adding kosher salt and freshly ground black pepper to taste. When the potatoes are tender, add the arugula (or spinach) and stir. The greens will quickly wilt and become tender. If you don't overcook, they will remain a beautiful bright green. Serve with freshly ground black pepper, a crumble of cheese if you like (farmer's cheese pictured) and a swirl of olive oil if you like. Honestly though, the basic flavors of this soup are delicious without adornment.

Watch for upcoming posts about Ribollita with Lacinato Kale and an incredibly delicious Chicken Tortilla Soup with lots of garnishes and tons of flavor. Both delicious. The tortilla soup was such a treat that I didn't take the time to photograph it before we dove in. Sad, but true. I guess I'll have to make it again for a photo shoot. Oh darn, I guess we'll suffer through it. LOL.

So, here's the scoop on soup. Stock well to eat well. Keep it simple. Enjoy the most simple foods from the earth and you can't go wrong! Mangia Zuppa!

Love & The Soup Scoop,

Katie