I’ve decided that Texas has taken a rain check on winter weather this year…and while the spring weather and sunshine in January is appreciated, it’s depriving us of one of my favorite times of the year – soup weather! So if you’re like me and can eat soup any time of the year, here are two of my all-time favorite soup recipes! Enjoy!

Tuscan Bean and Kale Soup
makes 6-8 servings 

• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1 large onion, diced
• ¼ cup tomato paste
• 1 teaspoon red pepper flakes
• 2 teaspoons dried oregano or Italian seasoning
• 1 cup dry white wine - Chardonnay or Pinot Grigio
  (Check out our Beverage Depot for great wine suggestions)
• 1 (28 oz) can petite diced tomatoes
• 3 (14.5 oz) cans Great Northern Beans, drained and rinsed
• 6 cups chicken broth
• salt and pepper, to taste
• 4 tablespoons butter
• 1 ½ pounds raw shrimp, peeled and deveined
  (Frozen, cooked shrimp can be used – just thaw before cooking)
• ¼ cup fresh parsley, chopped
• 1 bunch fresh kale, rinsed and torn into small pieces
• ½ cup fresh basil, torn into small pieces
• 1 wedge Parmesan cheese

Heat olive oil in a large pot over medium high heat. Add onions and garlic and cook for 3 to 4 minutes. Add tomato paste and cook an additional 2 minutes. Stir in red pepper flakes and dried oregano; stir and cook for another 30 seconds. Add wine to deglaze the pan and whisk, scraping the bottom of the pan. Bring to a simmer and reduce, cooking until the wine is reduced by half.  Add canned tomatoes, rinsed beans, and chicken broth. Stir to combine and simmer for 20-25 minutes. Add salt and pepper to taste. Add the kale to the soup and stir well. Add the torn basil and simmer for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes), as needed.

While the soup is simmering, cook the shrimp. Melt butter in a small skillet over medium-high heat. Add the shrimp and chopped parsley and toss to cook until no longer opaque, about 4 minutes. Season with salt. Set aside. (If using frozen shrimp – thaw well before tossing with butter and parsley in the skillet. Heat until warm and then add to the soup.)

To serve – transfer soup to a large serving bowl and top with the shrimp, or ladle into individual bowls and top with 3 or 4 shrimp. Just before serving, use a vegetable peeler to shave large pieces of parmesan cheese on top of each bowl of soup. Enjoy!

White Chicken Chili
makes 6-8 servings

• 1 lb boneless, skinless chicken breasts or 4 cups shredded, cooked chicken
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 (15 ½ oz) cans Great Northern Beans, rinsed and drained
• 1 (14 oz) chicken broth
• 2 (4 oz) cans chopped green chilies
• 1 can whole kernel corn, drained
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 cup sour cream
• ½ cup heavy whipping cream
• For serving: shredded cheddar, sour cream, salsa, chopped green onions

Cook chicken by sautéing or boiling. Let cool slightly and shred or cube into ½ inch pieces. Set aside.

In a large pot, heat oil over medium heat. Add diced onion and garlic and sauté for 3-4 minutes. Add cooked chicken, beans, chicken broth, corn, green chilies, and seasonings. Bring to a simmer, cover and cook for 30 minutes. Remove from heat.  Add sour cream and heavy cream; stir well. Return to low heat until ready to serve. White Chili is great with cornbread, crackers, shredded cheddar cheese, salsa, sour cream, and chopped green onions.

NOTE: This is a great crockpot recipe – Add cooked chicken and all ingredients except sour cream and heavy cream to a large crockpot. Cook on low heat for 4-6 hours or high heat for 2-3 hours. Add sour cream and whipping cream, and heat on low for another 30 minutes before serving.

Recipe courtesy Kate Rudasill.