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2 tbsp. chopped yellow onion
1/4 c. olive oil (slightly less if there is much fat on the pork you are using)
3 tbsp. chopped carrot
3 tbsp. chopped celery
3-4 pork ribs or a ham bone with some meat on them or 2 sm. pork chops
2/3 c. canned Italian tomatoes, cut up, with their juice
2 lb. fresh cranberry beans (unshelled weight) (see note)
3 c. homemade meat broth (approx.) or 1 c. canned beef broth mixed with 2 c. water (approx.)
Salt
Freshly ground pepper, about 6 twists of the mill
6 oz. sm. tubler macaroni
2 tbsp. freshly grated Parmesan cheese

1. Put the onion in a stockpot with the oil and saute over medium heat until pale gold.
2. Add the carrot, celery and pork; saute for about 10 minutes, stirring the vegetables and turning the pork from time to time.

3. Add the chopped tomatoes and their juice, turn the heat down to medium low and cook for 10 minutes.

4. If you are using fresh cranberry beans, shell the beans, rinse them in cold water and add to the pot. Stir 2-3 times, then add the broth. Cover the pot, adjust the heat so that the liquid is bubbling at a very moderate boil, but at a bit more than a simmer, and cook for 45 minutes to 1 hour, or until the beans are tender. (If you are using precooked beans, cook the tomatoes for 20 minutes instead of 10, as in Step 3, then add the drained beans. Let the beans cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil.)

5. Scoop up about 1/2 cup of beans and mash them through a food mill back into the pot.

6. Add salt and pepper. (If you are using canned broth, taste carefully for salt, because some canned bouillon can be very salty.)

7. Check the soup for density; add more homemade broth or water if needed, and bring the liquid to a steady boil. Add the pasta. If you are using fresh egg pasta, stop the cooking 1 minute after you’ve dropped it in. If you are using dried pasta or macaroni, taste for doneness and stop the cooking when the pasta is very firm to the bite. (The soup should rest for about 10 minutes before serving, so if you do not stop the cooking when the pasta is very firm it will be quite mushy by the time it gets to the table.) Just before serving, swirl in the grated cheese.

Note: Cranberry beans are pink and white marbled beans, and they add a wonderful flavor to this soup. If they are not available use 1 cup dried Great Northern beans, cooked or 1 (20 ounce) can white kidney beans or other white beans, drained.

The soup can be prepared entirely ahead of time up to, but not including, Step 7. Add the pasta only when you are going to serve the soup.

2 cans chicken broth (remove fat)
2 c. water
1 pkg. Knorr vegetable soup mix
1 med.-lg. onion, chopped
3-4 stalks celery, chopped
3 carrots, sliced
2 sm. potatoes, cubed OR cooked rice OR cooked pasta
Vegetables

(Whatever other vegetables cooked or not that you want to get rid of – tomatoes, that have gone beyond the salad stage are a good addition).

1 tbsp. parsley flakes
Salt and pepper to taste
1 tsp. thyme
2-3 bay leaves

DIRECTIONS:-

In a large heavy pot combine the broth, water and dry soup and celery. Partially cook the carrots and potatoes in small amount of water; when tender add to the soup – including water. Saute the onion and add to the soup. Add remaining ingredients. Cut the leftover vegetables small and add to soup. Add more water or broth if needed. Simmer for 40 minutes to 1 hour.

Soup bone
1 med. onion
3 carrots, shredded
1/2 c. small pasta shells
1/2 c. alphabet pasta
1/2 c. elbow macaroni
2 potatoes, cubed
1 lg. can stewed tomatoes

DIRECTIONS:-

Brown soup bone in Dutch oven pan. Cover with water and bring to a boil; then simmer until done (meat falls off bone), about 2 hours. Add all other ingredients and cook until vegetables and pasta are tender.

1 1/2 lbs. sirloin beef cubes
1 tbsp. oil
2 stalks celery, sliced
1/2 c. chopped onion
2 bay leaves
1 tsp. thyme
1 tsp. basil
1 beef bouillon
1 lg. can peeled whole tomatoes, coarsely chopped
1 pkg. frozen mixed vegetables
1 lg. zucchini, sliced
1 c. sm. pasta, cooked
1/4 c. flour, dissolved in 1 c. water
Salt and pepper to taste

DIRECTIONS:-

Brown meat in oil (coat meat lightly with flour and 1 teaspoon salt before browning to reduce simmering time by 1 hour). Cover with water, bring to a boil; reduce heat. Add celery, onion, bay leaves, thyme, basil and bouillon. Let simmer 2 hours. Remove bay leaves.
Stir in tomatoes. Cook pasta, drain and add to soup. Add vegetables and zucchini. Heat through. Add flour and water mixture; stir until it thickens. Add salt and pepper to taste. Enjoy!

When you have nothing important or interesting to say, don’t
let anyone persuade you to say it.

INGREDIENTS AND DIRECTIONS:-

19 oz. can chick peas
1/2 c. extra virgin olive oil
1/3 c. chopped onion
1 tsp. chopped garlic
1/2 tsp. chopped rosemary
1/2 tsp. chopped sage
3/4 c. canned Italian peeled plum tomatoes, drained of their juice
3 c. homemade meat broth OR 1 c. canned broth diluted with 2 c. water
1/4 lb. stubby soup pasta
Salt
Black pepper in a grinder
3 tbsp. chopped parsley
Freshly grated parmegiano-reggiano (Parmesan) for the table

Empty can of chick peas and its liquid into bowl. Squeeze the peel off the chick peas and replace into their own liquid.
Put the olive oil and chopped onion in a large saucepan and turn on the heat to medium. When the onion becomes colored a pale gold, add the garlic, rosemary and sage. Stir once or twice. When the garlic becomes colored a very pale gold, add the tomatoes. Cook, stirring occasionally for 10 minutes.

Add the chick peas drained of their liquid and cook for another 5 to 6 minutes. Pour the contents of the pot into a bowl, then puree them through a food mill back into the pot. Add the broth and turn on the heat to medium high.

When the liquid comes to a boil, add the pasta, cover the pot and turn down the heat to medium. Cook until the paste is al dente, tender but firm to the bite. Taste and correct for salt and add a few grindings of pepper. Turn off the heat, stir in the parsley and serve with freshly grated cheese available on the side.

1 can (14.5 oz.) College Inn chicken broth
1/4 cup Stockmeyer pre-diced prosciutto
3 cloves garlic, minced
1/4 tsp. red pepper flakes
1 can (18.5 oz.) Progresso chicken with escarole soup
1/4 lb. angel hair pasta
salt and pepper to taste

DIRECTIONS:-

In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes. Bring to a boil.
Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender.

Add escarole soup and simmer for 3 to 4 additional minutes.

Season to taste and serve with crackers and cheese or bruschetta.

– It’s not homemade, it’s Nearly-Homemade™