Ribollita

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
4 onions, chopped
10 carrots, chopped
6 slices bacon, chopped
6 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoon tomato paste
3 (15-ounce) can diced tomatoes
3 pound frozen spinach, thawed and squeezed dry
3 (15-ounce) can cannelloni beans, drained
Spices (2 tsp. of each: thyme, oregano, rosemary, marjoram, and basil)
8 cups chicken stock
3 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

Directions
1 - Heat the oil in a heavy large pot over medium heat. 
2 - Saute bacon until almost fully cooked
3 - Add the onion, carrot, minced garlic, salt, and pepper. 
4- Cook until the onion is golden brown, about 7 minutes. 
5- Add tomato paste and stir until dissolved. 
6- Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. 
7 - Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. 
8 - Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Adapted from:
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/ribollita-recipe/index.html?oc=linkback

Indian Summer Stew: Butternut Squash and Lentils

Ingredients
1 large onion, diced
1 bag lentils
1 large butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 can diced tomatoes
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
12 cups vegetable stock or water, or enough to cover


Tempering:
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves


Directions
1. Saute Onion in large soup pot.
2. Combine the squash, rinsed lentils, diced tomato, tumeric, cumin and stock.
3. Bring to a boil, and then simmer, covered, 20 minutes.  
4. Remove the cover and simmer another 10 minutes.
5. Temper: 

: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro

Per Serving Calories: 173; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 25 grams; Sugar: 5 grams Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 435 milligrams


From http://www.foodnetwork.com/recipes/aarti-sequeira/indian-summer-stew-butternut-squash-coconut-and-lentil-stew-recipe/index.html

Grown Up Tomato Soup

Ingredients

• 2 large Heads of Cauliflower, Chopped
• ½ T. Olive Oil
• Pinch of Black Pepper
• 14 C. Vegetable Broth
• 2 Large Yellow Onions, Diced
• 2- 15 oz. Can Organic Tomato Puree
• 4- 15 oz. Can Organic Diced Tomatoes (or 1½ C.)
• 1 Bag Lentils, Rinsed
• 2 Frozen /blocks of Spinach
• 2 tsp. Marjoram
• 2 tsp. Rosemary
• 1 tbsp. Oregano
• 1 tbsp. Basil
• 1 tsp. Crushed Red Pepper
• Salt & Pepper to Taste

Instructions

1. Saute the onions to the pot and saute until clear, 3-5 minutes. Next, add the tomato sauce, diced tomatoes, the veggie broth, spices and lentils.
2. Bring mixture to a boil, then lower to a simmer. Add cauliflower.  Simmer for 25-30 minutes, 
3. Add the Spinach Blocks.  Simmer until spinach is done.
4. Serve hot and enjoy!

Serves: An army