Brown Rice and Chicken Soup

1 whole boneless chicken breast (2 halves)
1 cup cooked brown rice
2 tblsp olive oil
5 cups non-fat organic chicken broth
3 celery stalks
1/2 yellow onion chopped
1 handful fresh or frozen spinach
1 tsp dried tarragon
1 tsp dried parsley
salt and pepper
METHOD: Preheat oven to 350. Drizzle chicken breast with 1 tbsp olive oil and sprinkle with salt and pepper. Roast in oven for approx 30 mins. Allow to cool enough to handle and then shred into bite sized pieces. Heat a large stock pot over medium-low heat sauté the onion and celery in 1 tbsp olive oil. When vegetables are soft, add the chicken stock and allow to simmer for about 10 mins over low heat. Add the dried herbs, the chicken, spinach and the rice. Turn the heat up to medium and allow to heat through and blend the flavors. Adjust flavor with salt and pepper to your liking!
COURSE: Appetizer
COOKING TIME: 60 Minutes


Vegetable Soup

1 tsp black peppercorns
1 bay leaf
1 tsp oregano
1/4 cup parsley
small zucchini
1 red pepper
1 small onion
2 mushrooms
1 celery stalk
1 tomato
4 cups vegetable broth
METHOD: Detox Friendly Chop vegetables and then bring all ingredients to a boil. Reduce heat and simmer 30 minutes. Add 4 oz cooked turkey (or chicken) per serving for Turkey Vegetable Soup
COOKING TIME: 30 Minutes


Tomato Soup

2 scallions
1 tbsl dill
2 cups chicken broth
6 tomatoes
1 tsp thyme
1 onion flakes
METHOD: Chop and combine all ingredients Bring ingredients to a boil then simmer over low heat for 30 minutes and serve chunky or puree in blender.
COOKING TIME: 30 Minutes


Tuscan Bean Soup

2 chicken breast cooked and shredded
4 cups low salt chicken(or veg)stock
1 can Cannellini Beans rinsed
2 carrots diced
2 stalks celery diced
1 cup baby spinach rough chop
1 tbs fresh parsley chopped
1 tbsp fresh rosemary chopped
1 clove garlic smashed
1 parmesan cheese rind
METHOD: Heat chicken stock over medium-high heat. Add carrots and celery. Cook until soft. Add spinach, herbs, garlic and cheese rind. Simmer until all flavors blend(about 15 mins) Add chicken and canellini beans. Heat through, add salt and pepper to taste. Scoop out the chunk of garlic and cheese rind before serving. Mangia!
COOKING TIME: 20 Minutes


Cioppino~Fish Stew

3 tbsp olive oil
1 small onion chopped
2 tsp salt
6 stalks of asparagus chopped into bite sized pieces
4 clove of garlic finely chopped
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 15 oz can of low salt chopped tomatoes or 3 large fresh tomatoes chopped
5 cups of fish stock (store bought or homemade)
1 bay leaf
2 handfuls or so of clams, mussels or any type of shellfish
1 pound peeled and deveined uncooked shrimp
1-2 pounds of any type of fish such as wild caught haddock, salmon etc
METHOD: Heat the oil over medium heat and add the onion, garlic and asparagus. Saute until the onions are translucent and soft. Add red pepper flakes and cook for one min more before stirring in the tomato paste. Add the tomatoes, fish stock and the bay leaf. Cover and simmer for about 20-30 mins. Add the clams, or other shellfish to the pot. Cover and cook about 5 mins. Add the shrimp and the fish on top and cover again and cook another 5-8 mins until fish flakes with a fork. Season with salt and pepper to taste.
COURSE: Appetizer
COOKING TIME: 30 Minutes


Ribollita ~Tuscan Peasant Soup

1/4 cup olive oil
1 small onion diced
2 cloves of garlic chopped
1 large carrot diced
2 stalks of celery diced
1 small head of kale chopped into small ribbons
1 small head of red cabbage chopped
2 potatoes diced
4 cups cooked cannellini beans
4-5 cups of water
1 cup of tomato sauce
1 rind of parmesan cheese (Keep these in the freezer after using up your cheese)
Salt and pepper
Olive oil (optional)
METHOD: Drizzle olive oil in a large pot. Add the onions and garlic and cook until soft. Add the carrots, celery, and potato, beans, and water and tomato sauce. Bring this to a boil and then add the rest of the ingredients. Cover and allow to simmer for 2-3 hours. (2 is fine but the flavors really blend with time). Add salt and pepper to taste. (Traditionally served with a drizzle of olive oil over the top and a chunk of crusty bread in the bottom of the bowl, but this is the cleaner version)
COURSE: Appetizer
COOKING TIME: 2-3 hours