White Bean and Italian Sausage Soup

Make a meal of this hearty soup by serving it with slices of olive or focaccia bread.

Preparation time: 20 minutes Cooking time: About 35 minutes Makes: 4-6 servings

2 Italian sausages

1 tablespoon olive oil

1/2 medium onion, diced

1/2 medium green bell pepper, diced

1 large garlic clove, minced

2 1/2 cups chicken stock

1 (19-ounce) can white kidney beans, drained and rinsed

1 (14-ounce) can diced tomatoes

1 teaspoon dried oregano

1/2 teaspoons granulated sugar

Grill or roast the sausages until cooked through. Cool to room temperature and then slice thinly. Heat the oil in a pot set over medium heat. Add the onion, bell pepper and garlic, and cook until softened, about three to four minutes. Mix in the sliced sausage and remaining ingredients, bring to a simmer and simmer 15 minutes. Season with salt and pepper and serve.

Curried Carrot and Parsnip Soup

If you like a mild curry taste, make this soup with mild curry powder. If you like things spicy, use curry powder labelled "hot."

Preparation time: 15 minutes Cooking time: About 20 minutes Makes: 4 servings

2 tablespoons vegetable oil

1 1/2 cups carrot, cut into 1/4 inch cubes

1 1/2 cups parsnip, cut into 1/4 inch cubes

1/2 medium onion, halved and thinly sliced

2 tablespoons flour

2-3 teaspoons curry powder

3 3/4 cups chicken or vegetable stock

* salt to taste

1/4-1/3 cup yogurt

1 green onion, thinly sliced

Heat the oil in a pot set over medium heat. Add the carrot, parsnip and onion, and cook until softened, about four to five minutes. Mix in the flour and curry powder and cook one to two minutes more. While stirring, slowly pour in stock. Simmer the soup 10 minutes, or until the carrots and parsnips are very tender. Puree the soup in a food processor or blender, or in the pot with a handheld immersion blender. Return the soup to a simmer; season with salt. Ladle the soup into bowls. Top each bowl with a spoonful of yogurt and a sprinkling of green onion.

Chicken Noodle Soup

Feed a cold with this comforting chicken soup.

Preparation time: 15 minutes Cooking time: About 25 minutes Makes: 4 servings

2 tablespoons vegetable oil

1 (7-8 ounces) boneless, skinless chicken breast, cut into small cubes

1/2 medium onion, diced

1 celery rib, quartered lengthwise and thinly sliced

1 small carrot, quartered lengthwise and thinly sliced

4 cups chicken stock

1 -1 1/2 cups egg noodles

* salt and freshly ground black pepper to taste

1 tablespoon chopped fresh parsley

Heat the oil in a pot set over medium heat. Add the chicken, onion, celery and carrot and cook five minutes, until the vegetables are softened and the chicken is just cooked through. Add the stock, bring the soup to a simmer, and simmer 10 minutes. Add the noodles, return to a simmer and cook until noodles are tender, about eight minutes. Season with salt and pepper; stir in the parsley and serve.

Fresh Tomato Soup with Pesto

Pesto infuses this easy-to-make soup with garlic-and basil-rich flavours. Preparation time: About 15 minutes Cooking time: About 20 minutes Makes: 4 servings

2 tablespoons olive oil

1 medium onion, halved and thinly sliced

2 tablespoons flour

1 tablespoon tomato paste

2 1/2 cups chicken or vegetable stock

4 ripe, medium on-the-vine tomatoes, chopped

1 teaspoon sugar

* salt and freshly ground black pepper

4-6 teaspoons homemade or store-bought pesto

Heat the oil in a pot set over medium heat. Add the onion and cook until softened, about three to four minutes. Mix in flour and tomato paste and cook one to two minutes more. While stirring, slowly pour in stock. Mix in the chopped tomatoes and sugar, bring the soup to a simmer and simmer 10 minutes. Puree the soup in a food processor or blender, or in the pot with a hand-held immersion blender. Return the soup to a simmer; season with salt and pepper.

Ladle the soup into bowls. Place a teaspoon of the pesto in the centre of each bowl and serve.