Pesto Minestrone Soup

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2 T. olive oil                                   1 cup diced onion
2 ½ cups water or stock                 2 cups diced zucchini
1 -2 carrots                                     1 can 14.5 oz diced tomatoes
1 can cannelini beans, drained       2 handsful of spinach or chard               
½ t. pepper                                     ¾ t. oregano
2 garlic cloves, minced                  2 T. pesto
½ - 1 cup small dry pasta               grated pecorino cheese

Heat oil, add onion and sauté 4 minutes. Add water or stock and zucchini, carrots, tomatoes, oregano, pepper and garlic.
Bring to a boil, cover and reduce heat to a simmer for 25 minutes.  Lift cover and return to a boil, stir in pesto, pasta, beans and spinach cover and simmer additional 6 minutes.

For the pesto: Combine 2 large handfuls of fresh basil and 2 cloves of garlic in a food processor until well blended. With processor running gradually add in 1/2 cup good olive oil and 1/4 cup grated asiago cheese until well blended. Taste and add more olive oil as needed. May be added to soup after cooking or placed on top of soup when served.

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Green Lentil Soup

Lentils are a great vegetarian protein source. Try red, green and French lentils to see which you like best.

2 T unsalted butter or coconut oil                                1 lrg yellow onion, chopped

3 cloves garlic, chopped                                               1/2 t red pepper flakes

5 1/2 c. veg broth or water                                            1 1/2 c. green lentils 

3 T unsalted butter                                                         1 T. Indian curry powder

1/2 c. coconut milk                                                          sea salt

1 bunch fresh chives

Combine 2 T butter or coconut oil, onion, garlic, and red pepper flakes in large soup pot over medium heat, stirring  until onions soften, 

Add broth and lentils and simmer, covered, between 20-30 minutes until lentils are tender. 

Warm 3 T butter in small saucepan and let it brown. When it gets fragrant stir in curry powder and saute until spices are fragrant, < 1 minute

Remove lentils from stove, stir in coconut milk and 1/4  tsp salt, and puree . 

Stir in half the spiced butter, serve drizzled with remaining spice butter and sprinkle with chives.

Kelly's Apple & Sweet Potato Soup

2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces

3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced

2 tablespoons  olive oil                                                 1 medium onion, chopped

2 cups low-sodium vegetable broth                             kosher salt and black pepper

pinch ground nutmeg                                                    1/3 cup walnuts

1 cup blue cheese, such as Gorgonzola or Stilton (4 ounces )

16 crackers or crostini

1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.
3. Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the pot.)
4. Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.