With this much rain (and don't even say it...blizzards on the East Coast!) we have soup on the brain. This issue is filled with great soup recipes, however sometimes you want to whip something up from ingredients you already have on hand.

Just follow these basic steps, and you can design your own soup. Also...pay attention to some of the great product recommendations we love to keep stocked in our pantries.

Choose an oil...this could be a high-quality olive oil, or you can start with Fabrique D�lices Rendered Duck Fat.

Choose a base...we love Kitchen Basics stocks. Another staff pick is Better than Boullion concentrate. Cream or milk can be added at the very end. A piece of Parmesan rind adds great flavor.

Choose a meat...ask our butcher for the best cut, or start with already cooked leftovers.

Choose some vegetables...the options are abundant. We like to begin with aromatics (chopped onion is available in our produce department).  Beans (pre-cooked), or smaller lentils (We love Z�rsun!), greens are fantastic, or if you want sweetness you can add winter squash, fennel or sweet potatoes. And dried mushrooms from Wine Forest Wild Foods adds a touch of earthiness.

Grains...the optional addition of grains such as farro (our favorite is Bartolini) pasta, or rice will help thicken the broth.

Choose some herbs or spices...we always reach for Morton and Bassett--they're the freshest!

Something acidic...soups benefit from the addition of acid. It could be a spoonful of good vinegar, crushed tomatoes, mustard (yes, it contains both spice and vinegar), or squeeze a little fresh lemon or lime just before serving.

Method

1. Place a large soup pot over medium heat.
2. Saut� your aromatic vegetables (onion, garlic, celery, carrot) in your fat.
3. Cook your meat (if desired).
4. Add your base and herbs or spices (milk or cream is added at the end),
5. Add the beans, grains, and veggies paying attention to cooking time. For example fresh greens, fresh herbs, and pasta should be added toward the end-lentils will take longer to cook.
6. Season, taste, and adjust.
7. Allow to simmer for an hour or two.
8. Taste before serving and adjust seasoning.

 
 

Bartolini Farmer's Soup
The soup includes borlotti beans, red lentils, chickpeas, canellini beans, red azuki beans, yellow soy, occhio beans, broken green peas, San Matteo red beans and peeled broad beans.

Bartolini Quick Cooking Soup
This quick cooking soup mix includes: pearl barley, red lentils, occhio beans, azuki green beans, and broken green beans. A simple recipe is on the back of the bag and it cooks in only 30 minutes!