Loney's Minestrone

2 Tbs Olive Oil

2 Stalks celery chopped

2 Carrots peeled and chopped

1 yellow onion chopped

3 cloves garlic minced

6 cups chicken broth (use low sodium if not home made)

1/2 butternut squash peeled, seeded and cubed about two cups

1 cup Orzo

1 14 oz can diced tomatoes

1 14 oz can cannellini beans (white kidney) drained and rinsed

1 zucchini halved lengthwise and sliced

1/2 16oz bag frozen brocoli and caulifower florets

1/2 tsp dried oregano or 1 1/2 tsp fresh snipped

pepper to taste

hot pepper sauce to taste

worcestershire to taste

garnish with freshly grated Parmesan

in large pot stir fry the carrots, onions, celery and garlic in olive oil for 5 minutes on medium

Stir in broth, tomatoes, squash, oregano. Return to boil and simmer x 20 minutes

Add uncooked orzo, beans, zucchini, brocolo and cauliflower

add pepper, hot sauce and worcestershire to taste (lots)

simmer another 7 minutes until Orzo is tender.

Tomato Fennel Soup

Fennel can be used in a variety of ways. The bulb can be sliced, diced or quartered and served as a vegetable. The stems can replace celery in salads or stuffings

2 lb plum (roma) tomatoes

1 onion chopped

1 fennel bulb trimmed and chopped

3 garlic cloves minced

1/4 cup white wine or vermouth

2 qts chicken stock

1 6oz can tomato paste

1 tbs herbs de provence

1 tbs sea salt

1 tbs worcestershire

generous amt ground black pepper

garnish with chopped fresh basil, croutons, grated cheese or green onions

Saute onion, fennel and garlic in three tbs olive oil stirring occasionaly until tender, about 10 mins.

Meanwhile drop tomatoes in boiling water x 1 minute. Peirce peal with shrap knife and peal tomatoes. Cut each in half and squeeze out seeds and excess water. Chop

Add wine to fennel and onion mixture and cook until liquid disappears

add chopped tomatoes and tomato paste and cook for 5-10 minutes

Gradually add chicken stock, salt pepper and spices

Simmer 30 minutes

French Onion Soup

My first was at the Captains Quarters with "at at the table prep" caesar salad with Ann C
Was probably 1982. Typically I make my own Caesar as well but decided to make better choices this week as I have been eating badly and there is a reunion coming.
A cold day here in Florida so thought this a good choice

4 servings

4 medium onions sliced thin
4 tbs butter
1 tbs olive oil
1 tsp sugar
3 garlic cloves minced
1 tsp thyme
1 tbs flour
32 oz beef broth
1/2 cup wine red or white
salt pepper worcestershire to taste

4 slices french bread toasted in 325 oven 30 mins
1 - 11/2 cup grated gruyere cheese

Heat butter and oil in large pot over medium heat. Stir in onions and sugar. Cook onions stirring frequently 20-30 minutes until golden brown. Add minced garlic and thyme. Slowly add four stirring constantly. Slowly add beef broth. Add wine and seasonings. Simmer 50-60 minutes

Ladle soup into individual oven proof bowls. Top with slices of toasted bread and approx 1/4 cup cheese. Bake at 325 20 minutes then under hot broiler 2 minutes to lightly brown cheese
Garnish with parsley