Chickpea Soup with Lemon and Potatoes

This hearty soup combines earthy potatoes and creamy chickpeas for a deliciously flavorful dish. Brightened by citrus and enhanced with fresh parsley and Parmesan, the soup is thickened with a partial puree of itself. Pair it with slices of crusty bread with butter for an easy weeknight meal.

---

Chickpea Soup with Lemon and Potatoes
Serves 6 - 8

Soup Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, leafy tops removed, scrubbed, and finely chopped
1 small yellow onion, finely chopped
2 small carrots, scrubbed, peeled and finely chopped
3 cloves garlic, minced
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
6 cups vegetable stock
2 bay leaves
2 (15 oz) cans chickpeas, drained and rinsed
1.5 lbs small yellow potatoes, scrubbed and cut roughly into 1/2" pieces
1 lemon, zested and juiced Garnishes:
1/4 cup grated Parmesan
1/4 cup fresh parsley lemon slices

Directions:

1. In a large Dutch oven, heat the olive oil and butter over medium heat.

2. Make a mirepoix by sautéing the celery, onion, and carrot in the warm olive oil and butter until the carrot and celery are soft and the onions are translucent, roughly 5 minutes. Stir in the garlic, pepper, salt, turmeric, and crushed red pepper flake, and continue to sauté for another minute until the ingredients are incorporated and smelling fragrant.

3. Add the vegetable stock, bay leaves, chickpeas, and potatoes and bring ingredients to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.

4. Use tongs to remove the bay leaves and discard. Very carefully ladle roughly half of the soup into a blender and purée until smooth. Return the pureed soup back into the Dutch oven and stir to create a creamy base, still with whole chickpeas and potato pieces throughout.

5. Stir in the lemon zest and one tablespoon lemon juice. Taste and add more lemon juice to your desired preference. Serve topped with a heaping pile of Parmesan and parsley, and a lemon slice, if desired. Add additional salt and pepper to taste.

Butternut Squash Soup with Melted Brie and Honey Crostini

Creamy, savory butternut squash soup is an autumn favorite! Pair it with crostini topped with Brie, honey, and thyme to make a simple dinner something a little more special!

---

Butternut Squash Soup with Melted Brie and Honey Crostini
Serves 6 - 8

Soup Ingredients:

1 butternut squash
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion, peeled and chopped
3 cloves garlic, minced
1 shallot, finely diced
1 large carrot, peeled and chopped
1 apple, peeled and chopped
2 stalks celery, chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/8 ground nutmeg
1/8 teaspoon smoked paprika
1 teaspoon fresh rosemary, minced
Drizzle of heavy cream
6 cups vegetable broth

Crostini Ingredients:

1 baguette
1 tablespoon olive oil
8.8 oz Brie
1 tablespoon honey
1/2 tablespoon fresh thyme leaves

Directions:

1. Prep the butternut squash. Cut off the ends of the squash and across at the “waist.” Peel the skin with a knife or a vegetable peeler. Cut the base in half and scoop out the seeds. Slice and dice the squash into roughly 3/4" cubes.

2. In a large Dutch oven, add the olive oil and butter until the butter melts. Add the chopped onion, garlic, shallot, carrot, apple, and celery. Sauté for 5 minutes over medium heat, stirring frequently.

3. Add the cubed butternut squash and season it with salt, pepper, nutmeg, smoked paprika, and fresh rosemary. Stir to coat, then cover and cook for 15 minutes, stirring occasionally.

4. Add the vegetable stock, and bring the ingredients to a low boil over medium heat. Boil for 5 minutes. Reduce the heat to low, cover, and simmer for 15 minutes or until the butternut squash is fork tender.

5. While the soup is simmering, preheat the oven to 450 degrees F. Slice the baguette into slices and place on a rimmed baking sheet lined with parchment paper. Brush the slices with olive oil. Slice the Brie into 1/2" thick slices and place on the baguette slices. Bake for 5 minutes or until the bread begins to brown and get crispy. Remove from the oven and drizzle with the honey and sprinkle with the thyme leaves.

6. Using an immersion blender, purée the soup until smooth. Take care not to let the hot soup splatter. Ladle out servings, and top each bowl with a drizzle of heavy cream, and additional salt and pepper. Serve the prepared crostini onthe side.

Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots

Fresh, springtime vegetables and creamy white beans bathe in an umami-packed broth, making this vegetarian soup both savory and satisfying. Roasted herbs and mushrooms add depth, while the crispy shallot topping introduces a delightfully subtle crunch.

---

Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots
Serves 8

Ingredients:

8 oz shiitake mushrooms
6 oz cremini mushrooms
2 oz oyster mushrooms
2 tablespoons olive oil
2 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 large or 2 small leeks
1 tablespoon unsalted butter
3 cloves garlic, minced
8 cups vegetable stock
1 Parmesan cheese rind
2 bay leaves
1 rosemary sprig
2 cans (15.5 oz each) cannellini beans
1 cup frozen peas, thawed
6 stalks asparagus, sliced on the bias
1/4 cup canola oil
5 shallots, finely sliced into ringswith a mandoline
Additional salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees F.

2. Toss the shiitake, cremini, and oyster mushrooms in olive oil, sprinkle with 1 teaspoon salt, and spread the mushrooms evenly on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the mushrooms have fully wilted, golden, and becoming sticky on the edges.

3. Clean the leek by cutting off the root and the greens. Chop the leek and place the leek pieces in a bowl filled with cold water. Using your hands, agitate the leeks to remove any dirt or sand hiding in the layers. Remove the leeks with a slotted spoon, and pat dry. Discard the dirty water.

4. In a large Dutch oven over medium low heat, melt the butter and cook the leek and the minced garlic, stirring occasionally until the leek is tender, 5-8 minutes. Remove the mushrooms from the oven. Add the mushrooms, vegetable stock, Parmesan rind, bay leaves, rosemary sprig, and remaining salt, and the pepper. Cover and increase the heat to high, boiling for 3-5 minutes until flavors are incorporated.

5. Add the cannellini beans, peas, and asparagus to the pot, and simmer over low heat for 5-10 minutes, or until the asparagus is tender. Remove and discard the Parmesan rind, bay leaves, and rosemary sprig.

6. While the soup simmers, cook the shallots in a shallow skillet. Heat the canola oil in the skillet over medium-high heat. Once hot, add the rings of shallot. Fry for 3-5 minutes, or until the shallots are just golden brown and starting to become crispy. (They will continue to brown after being removed from the the oil). Remove with a slotted spoon, place on a paper towel-lined plate, and sprinkle with salt.

7. Ladle the soupinto bowls, top with the crispy shallots. Add salt and pepper to taste.

Beer Cheese Soup with Crispy Bacon, Green Onions, and Dark Rye Croutons

Delightful fall flavors are brought forward in this tangy, roux-based Beer Cheese Soup! Spicy jalapeño and crisp lager offer brightness alongside the richness of the smoky, sharp cheeses. Homemade dark rye croutons, crispy bacon, and crunchy green onions bring this classic pub food home and into the spotlight!

---

Beer Cheese Soup with Crispy Bacon, Green Onions, and Dark Rye Croutons
Serves 6

Ingredients:

1/2 lb thick-cut bacon
2 tablespoons butter, plus 1/3 cup butter
4 cups dark rye bread (such as pumpernickel), cubed into 1" cubes
1 teaspoon dried thyme
1/4 teaspoon garlic salt
1 small yellow onion, finely diced
2 stalks celery, finely chopped
2 cloves garlic, minced
1 red bell pepper
1 small jalapeño, ribs and seeds removed, finely minced
1/3 cup flour
12 oz beer (lager or pilsner)
2 cups chicken stock
1 cup whole milk
1 cup half-and-half
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
6 oz sharp white cheddar cheese
6 oz smoked cheddar cheese
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Green onion, sliced, for topping

Directions:

1. In a large Dutch oven, cook the bacon over medium-high heat until crispy, about 5-7 minutes. Use tongs to remove bacon, (keeping the drippings in the pot), and place on a paper towel-lined plate. Once cool enough to handle, cut or crumble the bacon into small pieces and set aside.

2. Add the onion, celery, garlic, bell pepper, and jalapeño to the Dutch oven and sauté until the vegetables are tender, about 5-8 minutes. (Depending on the amount of bacon grease left, you may need to add a tablespoon of butter.)

3. Reduce the heat to medium and add the remaining 1/3 cup butter to the vegetables, stirring until melted. Sprinkle in the flour and cook, stirring frequently until the flour mixture begins to turn golden brown, about 5-8 minutes.

4. Add the beer and cook until the mixture is thick and the beer has been incorporated. Slowly add the chicken stock, whole milk, half-and-half, Dijon mustard, and Worcestershire sauce, stirring to combine.

5. Bring the soup to a low simmer and sprinkle in the grated cheeses, 1 cup at a time, stirring constantly until fully melted. Stir in the salt and pepper, adding additional amounts to taste.

6. In a large sauté pan over medium low heat, melt 2 tablespoons butter. Add the cubed pumpernickel bread and sprinkle with the thyme and garlic salt. Toss occasionally until croutons are warm and toasted. Remove from heat and set aside.

7. Ladle the beer cheese soup into bowls and top with bacon, pumpernickel croutons, and sliced green onions. Dig in!

Classic Minestrone Soup

Minestrone, a classic Italian soup, features a wide range of  vegetables, beans, and pasta. Our recipe version focuses on techniques for building great flavor in stages. The result? Deep, rich, satisfying tastes and textures without being over-cooked. You’ll find this soup highly flexible – use seasonal vegetables, or whatever you have on hand.  We think you’ll agree that this minestrone easily earns its reputation as a healthy, winter comfort food.

Comforting Minestrone Soup
Serves 4 - 6

Ingredients:
4 tablespoons olive oil
1 yellow onion, diced
3 celery stalks, dice
2 carrots, cut on the bias into slices
2 small potatoes, cut into 1/2" cubes
3 cloves garlic, minced
1/2 tablespoon tomato paste
2 bay leaves
1 Parmesan cheese rind
1 can (28 oz) diced tomatoes
6 cups vegetable broth
1 can (15.5 oz) Great Northern beans
1 can (15.5 oz) butter beans
1 cup ditalini pasta (or other small pasta)
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 cup frozen peas
3 cups chopped kale
Parmesan cheese, shaved, for serving

Directions:
1. Start by making the mirepoix. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and sauté for about 3 minutes until softened. Add the celery and carrots, and continue to cook for another 3-5 minutes, or until softened.

2. Add the potatoes and garlic and continue to cook for another 5 minutes. Stir in the tomato paste.

3. Add the bay leaves, Parmesan rind, canned tomatoes, vegetable broth, Great Northern and butter beans, ditalini pasta, salt, pepper, thyme, and red pepper flakes. Bring to a boil over medium-high heat.

4. Reduce the heat to medium-low and simmer the soup for another 20-25 minutes. Use tongs to remove the Parmesan rind, bay leaves, and thyme stems.

5. Stir in the red wine vinegar, frozen peas, and chopped kale. Cook for one more minute, or until the kale just begins to wilt. Serve with shaved Parmesan cheese as a garnish on top.

Refresh with Spicy Salmorejo Gazpacho

Spaniards have perfected many things, like tapas, wine, and paella. So it’s no surprise they have also mastered gazpacho. This cold, tomato-based soup is the perfect dish to enjoy on warm summer nights — it’s delightfully bright, yet surprisingly rich.

With this recipe, we revisit the Andalusian classic, Salmorejo, which incorporates a loaf of bread into a blended tomato base. The result is creamy, refreshing, and oh, so satisfying!