2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground turkey (if you absolutely hate Jenni-O then the
original recipe calls for a ground beef, pork, veal mix)
1/2 cup grated cheese, Parmigiano or Romano, plus more to
pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty , for dunking

Preheat a medium soup pot over medium heat.
Add extra-virgin olive oil, 2 turns of the pan, carrots,
onions, celery, garlic and saute 5 minutes.
Add tomato sauce and stock and cover pot. Turn
up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat
with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to
2-inch balls. Remove lid from soup and slide balls into soup.
Bring back to a boil then stir in spaghetti. Reduce the heat and
simmer soup 10 minutes more, until pasta is tender and balls
have cooked through. Stir in basil and remove stoup from the
stove. Serve stoup with bread and cheese.
stoup = stew + soup

1 lb penne pasta, cooked
3 T olive oil
1.5 c chopped onion
1 t garlic
3 cans (28 oz each) drained
tomatoes
2 t dried basil
1.5 t crushed red pepper
2 c chicken broth (1 can)
topping:
2.5 c packed grated havarti cheese
1/3 c sliced olives
1/3 c grated parmesan cheese
fresh basil

Saute garlic and onion the olive oil.
Add tomatoes, basil, red pepper. Add
broth. Simmer for 1 hour. Throw in
cooked pasta then the ‘topping’. Mix &
serve.

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta,
coarsely
chopped
2 garlic cloves, minced
1 pound Swiss chard, stems
trimmed, leaves
coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans,
drained,
rinsed
2 (14-ounce) cans low-sodium beef
broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian
parsley
leaves
Salt and pepper

Heat the oil in a heavy large pot over
medium heat. Add the onion, carrots,
celery, pancetta, and garlic. Saute until
the onion is translucent, about 10
minutes. Add the Swiss chard and potato;
saute for 2 minutes. Add the
tomatoes and rosemary sprig. Simmer
until the chard is wilted and the tomatoes
break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the
beans with 1/4 cup of the broth in a
processor until almost smooth. Add the
pureed bean mixture, remaining broth,
and Parmesan cheese rind to the vegetable
mixture. Simmer until the potato
pieces are tender, stirring occasionally,
about 15 minutes. Stir in the whole beans
and parsley. Simmer until the beans are
heated through and the soup is thick,
about 2 minutes. Season with salt and
pepper, to taste. Discard Parmesan rind
and rosemary sprig (the leaves will have
fallen off of the stem.)

Tomatoes
Olive Oil
Fresh Basil
Fresh Garlic
Salt (Sea salt is best, but the regular old stuff
with that girl holding an umbrella will do just
fine)
Pepper
Baguette or other crusty european bread
Chop it all up, mix it together, throw it in a
pretty bowl. Serve with slices of toasted baguette
or european bread.