Angel Hair Soup

Ingredients:

• 1 can (28 oz.) diced tomatoes, undrained
• 1 small onion, chopped (about 1/2 cup)
• 1/4 cup Zesty Italian Dressing
• 2 cans (14-1/2 oz. each) chicken broth
• 1/2 cup oil
• 12 oz. thin noodles, such as angel hair, vermicelli, capellini or spaghetti
• 1 qt. (4 cups) water
• 1 cup Shredded Cheddar Cheese
• 1/4 cup Sour Cream

Directions:

1. Place tomatoes, onion and dressing in blender container; cover.
2. Blend until smooth.
3. Pour into large saucepot.
4. Bring to boil on medium-high heat.
5. Stir in chicken broth.
6. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
7. Meanwhile, heat oil in separate saucepan on medium heat.
8. Add noodles; cook 1 minute or until golden brown, stirring constantly.
9. Drain noodles.
10. Add noodles and water to tomato mixture in saucepot; cook on medium-high heat 10 minutes or until noodles are tender and about 1/3 of the broth is absorbed. (The noodles should still be somewhat soupy.)
11. Sprinkle with cheese.
12. Top each serving with about 1 tsp. of the sour cream; swirl lightly with spoon.

 

 

 

Carrot Ginger Soup

Ingredients:

• 4 cups chopped carrots
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 Tbsp. oil
• 1 Tbsp. ground ginger
• 2 cans (14.5 oz. each) chicken broth
• 3 cups water
• 1/2 cup MINUTE White Rice, uncooked
• 1 cup milk
• 1/4 tsp. salt
• Pepper to taste

Directions:

1. Cook and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender.
2. Stir in ginger.
3. Add broth and water.
4. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender.
5. Stir in rice; simmer an additional 10 minutes.
6. Stir in milk.
7. Puree the soup with a hand-held blender, or in batches using a countertop blender or food processor.
8. Return soup puree to pot; cook on low heat until heated through, stirring occasionally.
9. Season with salt and pepper.