Meaghan Moineau — Home Cook & Story-Driven Food Creator

Category: Soup

  • Make Olive Garden’s Delicious Pasta Fagioli At Home | Made by Meaghan Moineau

    Make Olive Garden’s Delicious Pasta Fagioli At Home | Made by Meaghan Moineau

    Make Olive Garden’s Delicious Pasta Fagioli At Home

    There’s something incredibly comforting about a steaming bowl of soup, especially when it’s inspired by a beloved restaurant favorite. Olive Garden’s Pasta Fagioli has always been a dish that evokes warmth and a sense of home. I remember the first time I tasted it; I was dining out with my family, and the rich, hearty flavors made me feel like I was wrapped in a cozy blanket. It’s been a staple in my kitchen ever since, and today, I’m excited to share how you can recreate this delicious soup at home.

    Why You’ll Love It

    This homemade version of Olive Garden’s Pasta Fagioli is not only delicious and hearty but also incredibly easy to make. It brings together healthy ingredients in a way that feels indulgent without being heavy. Here’s why you’ll fall in love with making this soup at home:

    • Hearty and Filling: Packed with protein-rich beans and lean ground turkey, this soup is a meal in itself.
    • Nutritious: Loaded with vegetables like carrots, celery, and zucchini, it’s a great way to get your daily dose of veggies.
    • Easy to Prepare: With simple steps and common ingredients, it’s a dish that fits into any busy schedule.
    • Family Favorite: It’s a crowd-pleaser that’s perfect for family dinners or gatherings with friends.
    • Customizable: Easily tweak the recipe to suit your dietary preferences or what you have on hand.

    Ingredients

    • 1 pound lean ground turkey
    • 2 tablespoons olive oil
    • 1 cup chopped onions
    • 1 cup chopped carrots
    • 1 cup chopped celery stalks
    • 3 garlic cloves, minced
    • 2 cans (14.5 oz each) diced tomatoes, undrained
    • 1 can (15 oz) red kidney beans, drained and rinsed
    • 1 can (15 oz) white kidney beans, drained and rinsed
    • 1 can (15 oz) great northern beans, drained and rinsed
    • 4 cups canned beef broth
    • 1 jar (24 oz) pasta sauce
    • 1 medium zucchini, chopped
    • 2 teaspoons Italian seasoning blend
    • Fresh ground pepper to taste
    • 1 cup whole wheat penne pasta
    • Grated Parmesan cheese (optional, for serving)

    Instructions

    1. In a large soup pot, brown the ground turkey over medium heat. Once cooked, drain the turkey in a colander and set aside.
    2. In the same pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic, and cook for about 2 minutes, stirring often to prevent sticking.
    3. Return the drained turkey to the pot. Add the canned tomatoes, red kidney beans, white kidney beans, great northern beans, beef broth, pasta sauce, chopped zucchini, Italian seasoning, and fresh ground pepper. Stir well to combine.
    4. Bring the soup to a boil. Then, reduce the heat to a simmer, cover the pot, and let it cook for 50 minutes, allowing the flavors to meld together.
    5. Add the whole wheat penne pasta to the soup. Cover the pot again and cook for about 10 minutes or until the pasta is tender.
    6. Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy!

    Tips

    • For a richer flavor, consider browning the turkey with a little garlic and onion powder.
    • Ensure you stir the soup occasionally as it simmers to prevent the ingredients from sticking to the bottom of the pot.
    • If you prefer a thicker soup, reduce the amount of broth or simmer uncovered for the last 10 minutes of cooking.

    Variations & Substitutions

    • Meat Substitutes: Replace ground turkey with ground beef, chicken, or even a plant-based meat alternative for a vegetarian version.
    • Bean Choices: If you don’t have the specified beans, feel free to use any combination of beans you have on hand.
    • Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
    • Spice it Up: Add a pinch of red pepper flakes for some heat, or use spicy Italian sausage instead of turkey.

    Storage

    This Pasta Fagioli soup stores well, making it perfect for meal prep. Here’s how to store it:

    • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
    • Freezer: This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

    FAQ

    Can I use fresh tomatoes instead of canned?

    Yes, you can use fresh tomatoes if desired. Use about 4 cups of chopped fresh tomatoes. You may need to add an extra cup of broth to maintain the soup’s consistency.

    Is it necessary to use beef broth?

    While beef broth adds depth to the soup, you can substitute chicken broth or vegetable broth if preferred. Each will slightly alter the flavor profile, but the soup will still be delicious.

    How can I make this soup vegetarian?

    To make a vegetarian version, simply omit the ground turkey and use vegetable broth instead of beef broth. You can also add extra beans or vegetables for additional texture and flavor.

    Nutrition

    This soup is a hearty meal that provides an excellent balance of protein, fiber, and essential nutrients. Here’s a rough estimate of the nutritional information per serving (without Parmesan cheese):

    • Calories: 250
    • Protein: 18g
    • Carbohydrates: 35g
    • Fat: 6g
    • Fiber: 8g
    • Sodium: 600mg

    Final Thoughts

    Making Olive Garden’s Pasta Fagioli at home is not just about recreating a favorite restaurant dish; it’s about bringing a bit of comfort and warmth to your table. This recipe is straightforward, adaptable, and sure to become a staple in your meal rotation. Whether you’re enjoying it on a chilly evening or sharing it with family and friends, it’s a dish that brings people together. I hope you enjoy making and eating it as much as I do!

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  • Kale and Chickpea Soup with Lemon | Made by Meaghan Moineau

    Kale and Chickpea Soup with Lemon | Made by Meaghan Moineau

    Kale and Chickpea Soup with Lemon

    As the weather turns colder, there’s nothing more comforting than a bowl of homemade soup. This Kale and Chickpea Soup with Lemon is one of my favorites, reminding me of the cozy evenings spent in my grandmother’s kitchen. The aroma of the soup simmering on the stove, mingling with the scent of crusty bread toasting in the oven, transports me back to those cherished moments. This recipe is not only delicious but also packed with nutritious ingredients that make it a hearty and healthy option for any meal.

    Why You’ll Love It

    This soup is a delightful blend of flavors and textures that will warm your soul and nourish your body. The combination of kale and chickpeas provides a hearty base, while the lemon adds a refreshing zing. It’s an easy recipe to make, perfect for both weeknight dinners and special occasions. Whether you’re a seasoned chef or a kitchen novice, you’ll appreciate the simplicity and depth of flavor in this dish.

    Ingredients

    • 2 banana shallots, finely diced
    • 1 bay leaf
    • 1 can of chickpeas, drained and rinsed
    • 2 celery stalks, diced
    • 1/2 teaspoon chili flakes
    • Crusty bread, for serving
    • 1 garlic clove, peeled and crushed
    • Juice of 1 lemon
    • 2 cups of chopped kale
    • 1 lemon, sliced for garnish
    • 2 tablespoons olive oil
    • Parmesan cheese, for serving
    • 1 sprig of rosemary, finely chopped
    • Salt, to taste
    • 4 cups of vegetable or chicken stock

    Instructions

    1. Set a dutch oven or large saucepan over medium heat; pour in the olive oil.
    2. Add the finely diced shallots to the pan, stirring to coat with the oil.
    3. Make 4 or 5 long horizontal slices in the celery stalk and dice. Add this to the pan and stir.
    4. Finely chop the rosemary leaves and stir into the pan together with the bay leaf and the chili flakes.
    5. Peel the garlic clove and using the flat of your knife and the heel of your hand, crush so that it is still whole and add to the pan.
    6. Add the chickpeas and the kale and stir.
    7. Pour in the hot stock, let it come to a boil, and then turn down the heat. Let it simmer for 20 minutes until the kale is tender.
    8. Squeeze in the juice of half a lemon. Check the seasoning and adjust to taste. You might want more lemon or salt, depending on your stock.
    9. Working in batches or in the pan itself if you have a stick blender, blitz until you have the texture you like. I like mine to still have a few chickpeas and pieces of kale through it, so I set aside a couple of ladlefuls and used a stick blender to blitz the rest.
    10. Serve hot, floating a couple of slices of lemon on top of each serving and pass around the parmesan cheese for everyone to help themselves. Lovely with toasted crusty bread.

    Tips

    For the best results, use fresh kale and high-quality stock. If you prefer a thicker soup, reduce the amount of stock or simmer the soup longer. If you like a bit more heat, feel free to increase the amount of chili flakes.

    Variations & Substitutions

    If you’re looking to switch things up, you can substitute spinach or Swiss chard for kale. For a vegan version, skip the parmesan cheese or use a plant-based alternative. You can also add a handful of cooked quinoa or rice for added texture and nutrition.

    Storage

    This soup can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop over medium heat until hot.

    FAQ

    Can I make this soup in advance?

    Absolutely! This soup is perfect for meal prep and tastes even better the next day as the flavors meld together. Simply store it in the refrigerator and reheat before serving.

    What can I serve with this soup?

    This soup pairs wonderfully with a slice of crusty bread or a side salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich.

    Nutrition

    This soup is a nutritious option, rich in fiber and vitamins A and C from the kale, as well as protein from the chickpeas. It’s a wholesome meal that will keep you full and satisfied.

    Final Thoughts

    This Kale and Chickpea Soup with Lemon is a comforting and healthy dish that’s perfect for any occasion. Whether you’re looking to warm up on a chilly day or enjoy a light and refreshing meal, this soup is sure to hit the spot. I hope you enjoy making and sharing this recipe with your loved ones, creating your own cherished memories around the table.

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  • Minestrone | Made by Meaghan Moineau

    Minestrone | Made by Meaghan Moineau

    Minestrone: A Comforting Bowl of Italian Tradition

    There’s something magical about a steaming bowl of minestrone soup that’s hard to put into words. It’s more than just a meal; it’s a nostalgic embrace on a chilly evening, a celebration of fresh vegetables in every spoonful, and a testament to the simplicity of good cooking. I remember my grandmother simmering this hearty soup on the stove, her kitchen filled with the rich aroma of herbs and simmering tomatoes. Those memories of gathering around her table, slurping the warm broth alongside chunks of crusty bread, are treasured moments of comfort and joy.

    Why You’ll Love It

    Minestrone is a versatile and comforting dish that warms the soul. It’s packed with nutritious vegetables, making it not only delicious but also healthy. This recipe is perfect for those who love to experiment with flavors and textures, as it is easily adaptable to whatever ingredients you have on hand. Whether you’re a veteran cook or a kitchen novice, you’ll appreciate how straightforward and rewarding this dish is to make.

    • Nutritious and Filling: Packed with a variety of vegetables, it’s a nutrient-dense meal.
    • Comfort in a Bowl: Perfect for chilly days or when you need a comforting meal.
    • Customizable: You can easily adjust the ingredients to suit your taste or dietary needs.
    • Easy to Make: Simple steps lead to a delicious result, making it perfect for weeknight dinners.

    Ingredients

    • 2 tablespoons butter
    • 2 cups carrots, diced
    • 2 cups celery, diced
    • 2 cups onions, chopped
    • 4 cloves garlic, minced
    • 2 cups cabbage, shredded
    • 1 can (28 ounces) canned tomatoes
    • 6 cups water
    • 1 cup brown rice
    • 2 teaspoons salt
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon Italian mixed seasoning
    • 1/2 teaspoon pepper
    • 2 cups potatoes, diced
    • 2 beef bouillon cubes
    • 2 cups zucchini, sliced
    • 1 can (15 ounces) canned kidney beans, drained and rinsed
    • 1 cup frozen spinach
    • 1/2 cup Parmesan cheese, grated

    Instructions

    1. Melt butter in a large soup kettle over medium heat.
    2. Add carrots, celery, onions, garlic, and cabbage. Sauté for about 20 minutes, stirring often, until the vegetables are tender.
    3. Stir in canned tomatoes, water, brown rice, salt, Worcestershire sauce, Italian seasoning, pepper, potatoes, bouillon cubes, and zucchini.
    4. Bring the mixture to a boil, then reduce the heat and simmer covered for at least 30 minutes.
    5. Add the kidney beans and frozen spinach. Return the soup to a boil and cook over medium heat until the spinach is cooked through. Add more water if needed to reach your desired consistency.
    6. Serve hot, garnished with grated Parmesan cheese. Enjoy!

    Tips

    • Prep Ahead: Chop your vegetables in advance to make the cooking process quicker and smoother.
    • Consistent Size: Dice your vegetables to a similar size to ensure even cooking.
    • Stir Often: Stir the pot frequently, especially during the initial sauté step, to prevent sticking.

    Variations & Substitutions

    This minestrone soup is highly adaptable. Here are a few ideas to make it your own:

    • Vegetable Substitutions: Feel free to swap in other vegetables such as green beans, peas, or bell peppers.
    • Grain Alternatives: If you’re not a fan of brown rice, try using pasta, quinoa, or barley.
    • Protein Boost: Add cooked chicken or sausage for extra protein.
    • Vegan Version: Use vegetable bouillon cubes and omit the Parmesan cheese.

    Storage

    Minestrone soup stores exceptionally well, making it perfect for meal prep:

    • Refrigerator: Store in an airtight container for up to 5 days.
    • Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • Reheating: Gently reheat on the stovetop over medium heat, adding a splash of water if the soup has thickened too much.

    FAQ

    Can I make this soup in a slow cooker?

    Yes, you can! Simply add all the ingredients except for the kidney beans, spinach, and Parmesan cheese to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans and spinach in the last 30 minutes of cooking, and garnish with Parmesan before serving.

    What can I serve with minestrone?

    Minestrone is delightful on its own but pairs beautifully with a side of crusty bread, a fresh green salad, or even a cheesy garlic bread for a bit of indulgence.

    Nutrition

    This minestrone soup is not only tasty but also nutritious, packed with vitamins, minerals, and fiber from a variety of vegetables. Each serving (without Parmesan cheese) contains approximately:

    • Calories: 150
    • Protein: 6g
    • Carbohydrates: 30g
    • Fat: 3g
    • Fiber: 7g

    Final Thoughts

    Minestrone is more than just a soup; it’s a warm hug in a bowl. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to bring comfort and satisfaction. Its adaptability and ease of preparation make it a staple in any kitchen, and its rich flavors are bound to make it a favorite in your household. So, gather around the table and enjoy the simple pleasure of a homemade meal that speaks to the heart and soul.

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  • Tuscan White Bean Soup with Olive Oil and Rosemary | Made by Meaghan Moineau

    Tuscan White Bean Soup with Olive Oil and Rosemary | Made by Meaghan Moineau

    Tuscan White Bean Soup with Olive Oil and Rosemary

    Introduction

    As the leaves start to change and the air becomes crisp, my kitchen transforms into a haven of warmth and comfort. One of my fondest memories is coming home on a chilly autumn day to the soothing aroma of my grandmother’s Tuscan White Bean Soup simmering on the stove. This recipe, passed down through generations, is not just a meal; it’s a heartfelt embrace, a reminder of home and love. Today, I’m sharing this cherished recipe with you, hoping it brings as much joy and warmth to your home as it does to mine.

    Why You’ll Love It

    This Tuscan White Bean Soup is a celebration of simplicity and flavor. Here’s why you’ll fall in love with it:

    • Easy to Make: With minimal ingredients and hands-off cooking in a slow cooker, this recipe is perfect for busy days.
    • Comforting and Nutritious: Packed with protein and fiber from the beans, this soup is both satisfying and nourishing.
    • Rich in Flavor: The olive oil and rosemary add a delightful fragrance and depth of flavor that elevates this humble soup.
    • Versatile: It can easily be adapted to suit your preferences or dietary needs.

    Ingredients

    • 1 bay leaf
    • 1 sprig of fresh rosemary
    • 3 cloves of garlic, minced
    • 2 tablespoons of olive oil
    • 1 large onion, chopped
    • 1 teaspoon of salt, or to taste
    • 8 cups of water
    • 2 cups of dried white beans, rinsed

    Instructions

    1. Rinse the beans thoroughly and place them in a 7-quart slow cooker.
    2. Add the water, onion, garlic, and bay leaf to the slow cooker.
    3. Cover and cook on LOW for about 8 hours, or until the beans are tender.
    4. Remove the bay leaf.
    5. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
    6. Add salt to taste.
    7. Ladle the soup into bowls.
    8. Drizzle with olive oil, sprinkle with rosemary, and serve.

    Tips

    • Soak the Beans: For even cooking, consider soaking the beans overnight. This can also reduce cooking time slightly.
    • Adjust Consistency: If you prefer a chunkier soup, blend just half of the beans and leave the rest whole.
    • Fresh Is Best: Use fresh rosemary and high-quality olive oil for the best flavor.

    Variations & Substitutions

    This soup is wonderfully adaptable:

    • Meat Lovers: Add cooked Italian sausage or pancetta for a heartier version.
    • Vegetables: Incorporate chopped spinach or kale for added greens.
    • Herb Substitutions: If rosemary isn’t your favorite, try thyme or sage for a different flavor profile.
    • Vegan Option: Ensure your toppings are vegan-friendly by skipping any cheese garnishes.

    Storage

    This soup stores beautifully, making it perfect for meal prep:

    • Refrigerator: Store in an airtight container for up to 5 days.
    • Freezer: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

    FAQ

    Can I use canned beans instead of dried beans?

    Yes, you can use canned beans to save time. Use about 4 cups of drained and rinsed canned beans, and reduce the cooking time to about 2 hours on LOW. Adjust the liquid accordingly, as canned beans are already cooked.

    What can I use if I don’t have an immersion blender?

    If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be sure to hold the lid down with a kitchen towel to prevent hot splashes.

    Nutrition

    Each serving of this Tuscan White Bean Soup is packed with nutrients:

    • Calories: Approximately 220
    • Protein: 12g
    • Fiber: 8g
    • Fat: 6g (primarily from healthy olive oil)
    • Sodium: Varies based on the amount of salt added

    Final Thoughts

    There’s something truly magical about a bowl of homemade soup. This Tuscan White Bean Soup is more than just a recipe; it’s a connection to cherished memories and a testament to the power of simple ingredients. Whether you’re gathering around the table with family or enjoying a quiet moment to yourself, this soup promises warmth and contentment. I hope it becomes a beloved staple in your household, just as it has in mine. Enjoy!

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  • Classic Matzo Ball Soup | Made by Meaghan Moineau

    Classic Matzo Ball Soup | Made by Meaghan Moineau

    Classic Matzo Ball Soup

    Why You’ll Love It

    There’s something truly magical about a steaming bowl of matzo ball soup, a dish that’s not just a meal but also a comforting hug in a bowl. This classic recipe has been a staple in my family for generations. As a child, I remember sitting at my grandmother’s table, eagerly waiting for her to serve her famous matzo ball soup. The aroma filled the house, teasing the senses and wrapping us in warmth. It’s not just the taste that makes this soup special; it’s the tradition, the love, and the memories that come with every spoonful.

    Ingredients

    • 1 whole chicken
    • 2 celery stalks, chopped
    • 3 carrots, peeled and chopped
    • 1 onion, peeled and quartered
    • Fresh dill (optional)
    • Fresh parsley
    • Salt and pepper, to taste
    • 4 eggs
    • 4 tablespoons chicken fat (or vegetable oil)
    • 1 cup matzo meal
    • 1/4 cup seltzer water

    Instructions

    1. Wash the chicken with cold water and place it in a large pot. Cover with water and bring to a simmer. Avoid boiling to ensure a clear broth.
    2. Skim off any bubbling foam that forms on the surface.
    3. Add the celery, carrots, onion, fresh herbs, salt, and pepper. Continue to simmer for about 45 minutes.
    4. Pour the soup through a strainer and let it cool. Once the broth has completely cooled, remove the chicken meat and skim off the fat. Save this fat for the matzo balls.
    5. In a mixing bowl, beat together 4 eggs and 4 tablespoons of chicken fat (or vegetable oil).
    6. Stir in the matzo meal and a pinch of salt. Add the seltzer water and mix until combined. Cover and refrigerate the mixture for at least 1 hour.
    7. Form the matzo dough into teaspoon-sized balls.
    8. Bring the chicken broth to a boil. Add the matzo balls, cover, and cook for 20 minutes.
    9. Serve immediately, garnished with fresh dill or parsley.

    Tips

    For perfectly fluffy matzo balls, it’s crucial to let the matzo meal mixture rest in the refrigerator. This resting period allows the matzo meal to absorb the liquid and helps the balls hold their shape. Additionally, using seltzer water is a little secret that adds lightness to the matzo balls, ensuring they are tender and airy.

    Variations & Substitutions

    If you’re looking to mix things up, you can add a variety of vegetables to the broth, such as parsnips or turnips, for additional flavor. For those who prefer a vegetarian version, replace the chicken and chicken fat with vegetable broth and olive oil. You can also experiment with different herbs, like thyme or rosemary, to create a unique taste profile that suits your palate.

    Storage

    Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, it freezes beautifully. Just make sure to store the matzo balls separately from the broth to maintain their texture. When ready to enjoy, simply defrost the soup and matzo balls in the refrigerator overnight and reheat gently on the stove.

    FAQ

    Can I make matzo ball soup ahead of time?

    Absolutely! Matzo ball soup is a fantastic make-ahead meal. Prepare the broth and matzo balls separately and store them in the refrigerator. When you’re ready to serve, reheat the broth and add the matzo balls to warm through before serving.

    Why is my matzo ball soup cloudy?

    A cloudy broth is often the result of boiling the soup too vigorously. To ensure a clear broth, keep the soup at a gentle simmer and avoid stirring too much. Skimming off the foam as it forms will also help maintain clarity.

    Nutrition

    While the exact nutritional content can vary based on specific ingredients and portion sizes, a serving of matzo ball soup is generally rich in protein and fiber, thanks to the chicken and vegetables. It’s a hearty, nourishing dish that’s also relatively low in calories, making it a comforting yet healthy option for any meal.

    Final Thoughts

    Classic matzo ball soup is more than just a recipe; it’s a cherished tradition that brings people together. Whether you’re seeking comfort on a chilly evening or sharing a meal with family and friends, this beloved dish offers warmth and solace with every spoonful. I hope this recipe brings as much joy and comfort to your table as it has to mine. Happy cooking!

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