Hearty Tomato Soup and Rueben Sandwiches

So what do you do when St. Patrick's Day is come and gone and you have 2 or 3 pounds of corned beef leftover? Sandwiches! I love sandwiches. I think I always have, but I definitely think that my mom owning a deli when I was growing up helped. She still to this day makes the best sandwiches I've had. You could have all of the same ingredients but there is something that she does that makes them better. Anyway, one of my favorite sandwiches is the Rueben. Maybe it's the German in me. The swiss cheese. The sauerkraut. Yum! As I was planning my meals for this week I thought we've got to have a great soup to go with this sandwiches. Something comforting... Like tomato soup. You can never go wrong with tomato soup. I found this recipe by Giada De Laurentiis. Both my husband and I agree that this is the best tomato soup we've ever had. Like the name says, it's very hearty and also healthy. It's full of veggies and cannelini beans that all get pureed into a wonderful thick and creamy texture. Best of all it's topped of with a lemon and rosemary creme fraiche. Delicious! (It does have a kick to it. Next time I'll halve the amount of red pepper flakes to make it more family-and-nursing-baby-friendly.)

Minestrone and Stromboli

Who doesn't love a good Italian sandwich?  I know it's one of my favorites.  Take all that meat and cheese and wrap it up in some pizza dough and you've got Stromboli (not just a character from Pinnochio).  This is one of those recipes that my mom made a lot growing up and, although I've meant to, I've never quite got around to making it until now.  Recently I started previewing Google Wave.  I decided to set up a wave for my family and I to keep track of meal ideas.  First thing my husband requested was Stromboli.  I'm a huge fan of soup and sandwiches so I thought this needed a great soup.  With all of the Italian cold cuts in the Stromboli, nothing sounded better than some Minstrone.  I wanted a quick but delicious and healthy recipe and came across this one by Michael Chiarello.

Note: This soup can be vegetarian by leaving out the pancetta and using vegetable stock.

Recipe (serves 6-8)

Minestrone:

1 cup small pasta (I used wagon wheels - kid friendly)

olive oil

6 c chicken stock

1/4 lb pancetta or bacon, chopped

6 cloves garlic, sliced

2 small onions, chopped

2 stalks celery, diced

3 carrots, diced

1 spring rosemary, finely chopped

1 can cannelini beans (14 oz)

1 can diced tomatoes (14.5 oz)

5 small zucchini, diced

1 large russet potato, diced

salt and pepper

Parmeggiano Reggiano, for garnish

Stromboli:

1 recipe pizza dough, or store-bought

assorted Italian meats and cheeses

olive oil

For Minestrone:

Cook pasta to al dente according to package instructions.  Drain and too with a little olive oil to prevent sticking.

In a large pot over high heat, heat 1/4 c olive oil.  Add the pancetta and cook until brown.  Add garlic, cook 1 minute, reduce heat to medium, and add onions, celery an carrot.  Cook, stirring occasionaly, about 10 minutes until soft.  Add rosemary and return to high.  Stir in beans, tomatoes, zucchini, potatoes, and chicken stock.  Bring to a boil, then reduce heat and simmer 15 minutes, until potaotes are tender.  Season with salt and pepper.  Add pasta a few minutes before serving.  Garnish bowls with parmesan.

For Stromboli:

Preheat oven to 400.  Place pizza stone or inverted baking sheet in oven to preheat.

Roll out pizza dough into a rectangle (about 1/4 thick).  Layer meats and cheese, leaving 3/4 to 1 inch around edges.  Important:  Don't layer too thick or you won't be able to roll it.  Roll up like a jelly roll and pinch the sides together. Brush with olive oil and place seam side on baking stone or inverted baking sheet.  Bake 20 minutes until browned on outside and cooked through.  Slice and enjoy!