Pantry Soup

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table

Sautee garlic, crushed red pepper flakes, onions, carrots, celery and zucchini in oil. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 15-30 minutes, until veggies are softened and the taste is where you want it. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

**Note-Feel free to take away what you don't have on hand and add what you do. It's a great clean out your pantry soup!

Green Pea Soup

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken or vegetable broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.

In a blender, puree the soup in 2 batches until very smooth. Return the soup to the pot and bring just to a simmer, to warm back up. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

**Note-this is a great soup to make if you have a young child/baby-just add some baby cereal to it to thicken it up and everyone in the family can enjoy the same meal!

Creamy Pumpkin Soup

1/4 cup butter or margarine
1 small onion, chopped
2-3 carrots, chopped
1-2 celery stalks, chopped
1 clove garlic, finely chopped
2 teaspoons brown sugar, packed
1 (14.5-ounce) can chicken or vegetable broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can 100% pure pumpkin
1 (12-ounce) can Evaporated Milk
1/8 teaspoon ground cinnamon

Melt butter in large saucepan over medium heat. Add onion, carrot, celery, garlic and sugar; cook for 5 to 7 minutes or until softened. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

Pizza Soup

1 pound (Mild) Italian sausage
1 cup celery
1 pound chopped zucchini
1 large onion chopped
1 chopped green pepper
3 cloves garlic, minced
1 quart canned tomatoes
2 cups chicken, beef or vegetable stock
1 teaspoon salt
½ teaspoon oregano
¼ teaspoon basil
¼ teaspoon Italian seasonings

Brown sausage until gray. Add to it the veggies and cook about 5 minutes, until soft. Add in spices and cook an additional 2-3 minutes. Add the tomatoes (with their juice) and the stock and simmer about one hour. Serve with a sprinkle of Parmesan Cheese and either French or Italian bread.

Italian Meatball and Escarole Soup

½ lb. ground Turkey (or Chicken)
½ tsp. Salt and Pepper to taste
1 Egg White (I use the whole egg)
1 clove Garlic, minced
2 Tb. Parsley, chopped
1 Tb. Parmesan cheese
5 C Chicken broth
½ C Orzo pasta
1 bu. Escarole, washed and shredded
2 Tb. Lemon juice

In a bowl, mix together turkey, egg white, garlic, parsley, cheese, salt and pepper. In a large pot, bring broth to a boil. Add meatballs and orzo, reduce heat to med. low, cover and simmer 15 min., or until meatballs are cooked through. Add escarole and lemon juice. Cover and simmer 5 min, or until escarole is tender. Serve sprinkled with cheese.

**Note-This is one of my favorite soups. Do not omit the lemon juice-it makes this dish!
**Note-You may substitute the orzo for any type of small pasta-I have used extra alphabet pasta I couldn't find another use for. You could even use broken up pieces of pasta you've saved from the bottom of your other pasta boxes.