8 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon sea salt or NutraSalt
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces
1 large celery stalk, thinly sliced
1/2 cup tomato puree
4 cups low-salt organic chicken broth
2 15-ounce cans cannellini beans, drained
1/2 cup fresh Italian parsley leaves
1 bay leaf
Directions: Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes. Pour herb oil into bowl; cool. Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes. Mix in last 5 ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each. SERVES: 6-8
Minestrone Soup
6 T. olive oil 2 small leeks, white and light green stalk, sliced thin
2 medium carrots cut in medium dice
2 medium tomatoes, skinned, seeded, and diced
2 celery ribs, thinly sliced
1 ½ c. cooked or 1 can, drained and rinsed cannellini beans or Great Northern beans
2 medium potatoes cut in medium dice
6 c. water or 3 c. water & 3 c. low-sodium V-8 juice
2 medium zucchini cut in medium dice
2 T. minced parsley
4 oz. thin fresh noodles (semolina or rice)
6 T. grated parmesan or sheep romano cheese
salt to taste
Directions: Heat oil in a 6 quart Dutch oven. Add leeks, carrots, and celery to pot and cook over medium heat for 15 minutes until softened. Add tomatoes to pot. Cook over medium heat for 5 minutes. Add beans, potatoes, and water to pot; simmer, covered for 30 minutes until potatoes are just tender. Add zucchini, parsley, and noodles. Simmer for 10-12 minutes until zucchini is tender but still firm. Remove soup from heat. Stir in cheese. Taste and season with salt. SERVES: 6-8
Pumpkin Soup
½ c. green onions, chopped
½ c. white onions, chopped
2 carrots, sliced
1 T. canola oil 1 (16 oz.) canned pumpkin
5 c. vegetable broth (Imagine Foods “No Chicken” or Pacific Foods vegetable broth)
2 T. fresh parsley
½ tsp. garlic powder
½ tsp. nutmeg
½ tsp. allspice dash of Tamari Lite (wheat-free soy sauce by San-J)
dash of sea salt (optional)
Directions: Sauté onions and carrots in oil in a 4-quart pot. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook for about ½ hour. Puree soup in a blender. This soup may also be served cold. SERVES: 8
Squash and Quinoa Soup
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 c. finely chopped shallot or onion
2 tsp. olive or canola oil
3 c. organic reduced-sodium organic chicken broth
½ c. filtered water
½ c. apricot nectar or pineapple juice (or ½ cup more water)
1 lb. butternut squash, peeled, halved, seeded and cut into 1-inch cubes
¾ c. raw quinoa, rinsed thoroughly and drained
2 small zucchini, halved lengthwise and cut into 1-inch pieces
sea salt and ground white pepper, optional
¼ tsp. cumin
Directions: In a large saucepan, cook chicken and shallot or onion in hot oil over medium heat for 2 to 3 minutes or until shallots are tender, stirring occasionally. Carefully add broth water, oil, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season, if desired with salt, pepper, and cumin. SERVES: 6
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