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4 Healthy Winter Soup and Panini Pairings

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Some chilly winter days just call for a nice, warm soup and a toasty panini. The classic duo soothes the soul and stops the shivers on cold days, but some soups and paninis can be loaded with butter, sodium and other unhealthy ingredients. 

You don't have to give up the cozy comfort of the classic soup-and-sandwich combo, however. Just make the fresh and healthier panini and soup pairings below instead. They get a little help  from your Oster® Heritage Blend™ 1000 Whirlwind™ Blender PLUS Food Chopper, which makes blending effortless, and your Oster® DuraCeramic™ Infusion Series 2-in-1 Panini Maker and Grill, which is infused with extra virgin olive oil so there's no need to add oil when cooking, saving you calories. 

1. Black Bean Soup and Chipotle Turkey Panini
Warm up with Southwestern flavors with a flavorful black bean soup that has just a little heat along with a tasty chipotle turkey panini that swaps mayonnaise for heart-healthier avocado. 

Black Bean Soup

Ingredients:

  • 2 tablespoons olive oil 
  • 1 clove garlic, minced 
  • 1/2 cup minced yellow onion 
  • 1/2 jalapeño, minced
  • 4 cups reduced-sodium vegetable broth
  • 1 tablespoon ground cumin
  • 1 teaspoon salt 
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons chili powder 
  • 1 teaspoon paprika 
  • 1 can sweet corn, drained 
  • 2 cans black beans, drained and rinsed 
  • 3 tablespoons fresh lime juice
  • 3 tablespoons minced fresh cilantro 
  • Avocado, for topping
  • Low-fat shredded Monterey Jack cheese, for topping 

Directions
Heat the olive oil in a large soup pot on the stovetop. Add the garlic and onions and cook over medium heat until onions become tender. Add jalapeño and cook for an additional 3-5 minutes. Add the broth, seasonings, corn, beans, lime juice and cilantro. Bring to a boil, then reduce heat to bring the soup to a simmer. Simmer for 18-20 minutes until the beans are soft, stirring every few minutes. Then, remove from heat and blend soup in the Oster® Heritage Blend™ 1000 Whirlwind™ Blender for 1 minute to gently combine. Garnish soup with avocado slices and a small sprinkle of Monterey Jack cheese before serving. 

Chipotle Turkey Panini

Ingredients:

  • 1 avocado, peeled and seeded
  • 2 tablespoons olive oil
  • 1 tablespoon sour cream 
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder 
  • 2 teaspoons finely minced fresh cilantro 
  • 4 thick slices ciabatta bread
  • 8 ounces sliced reduced-sodium deli turkey 
  • 2 slices low-fat Monterey Jack cheese
  • 1 large tomato, sliced thickly 

Directions
In a small bowl, mash the avocado. Add the olive oil, sour cream, lime juice, chili powder and cilantro and mix well to combine. Spread two slices of bread with the chipotle mixture, then layer turkey, 1 slice of cheese and tomato slices on one slice of bread and then secure sandwich with second slice on top. Repeat for remaining slices of bread. Place paninis on the Oster® DuraCeramic™ Infusion Series 2-in-1 Panini Maker and Grill and grill at medium heat until the bread is toasted and cheese is melted, and enjoy. 

paniniCozy up to a toasty panini.

2. Barley Soup and Roasted Veggie Panini
This rustic barley soup contains a high level of fiber and matches perfectly with an antioxidant-rich roasted veggie panini. 

Barley Soup

Ingredients:

  • 2 tablespoons olive oil 
  • 2 teaspoons minced garlic 
  • 1 cup chopped celery 
  • 1 cup chopped carrots 
  • 1 cup mushrooms 
  • 4 cups low-sodium vegetable broth 
  • 1 cup water 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper
  • 2 teaspoons onion powder 
  • 1 teaspoon celery salt 
  • 2 teaspoons dried thyme
  • 1 cup barley 

Directions
Heat the oil on the stovetop in a large soup pot. Add the garlic, celery, carrots and mushrooms and cook until vegetables are tender. Pour in the broth and water and add seasonings, followed by the barley. Bring soup to a boil, then reduce heat and simmer for 25-30 minutes, or until barley is soft. Remove from heat, then blend soup in the Oster® Heritage Blend™ 1000 Whirlwind™ Blender to combine before serving. 

Roasted Veggie Panini

Ingredients:

  • 1 large sweet potato, peeled and cut into 1-inch pieces 
  • 2 turnips, peeled and cut into 1-inch pieces
  • 4 carrots, sliced 
  • 1 large yellow onion, sliced 
  • 1 tablespoon minced garlic 
  • 1/2 teaspoon salt 
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano 
  • 2 tablespoons olive oil
  • 1/4 cup crumbled gorgonzola cheese 
  • 4 thick slices ciabatta bread 

Directions
Arrange vegetable slices on a baking sheet, then sprinkle with garlic. Season with salt, black pepper and oregano and then drizzle with olive oil. Bake in the oven at 425 degrees for about 35-40 minutes or until vegetables are tender, turning once halfway through cooking. Next, pile vegetables on two slices of bread, then top with gorgonzola cheese. Add remaining slices of bread on top and grill on the Oster® DuraCeramic™ Infusion Series 2-in-1 Panini Maker and Grill on medium heat until bread is toasted and cheese has melted. 

paniniA perfect panini and soup pairing is just the thing for cold winter days.

3. Minestrone Soup with Italian Panini
Minestrone soup contains lots of veggies and beans for a healthy helping of nutrients, while a colorful Italian panini makes this pair a winning winter lunch or dinner. 

Minestrone Soup

Ingredients:

  • 2 teaspoons olive oil 
  • 1 cup chopped celery 
  • 1 onion, chopped
  • 3 teaspoons minced garlic 
  • 2 cans diced tomatoes 
  • 4 cups low-sodium vegetable broth 
  • 3 teaspoons oregano 
  • 1 teaspoon dried rosemary 
  • 1 teaspoon dried thyme 
  • 2 dried bay leaves 
  • 1 1/2 cups dried ditalini pasta 
  • 1 can kidney beans
  • 1 can cannellini beans

Directions
Heat oil in a large soup pot on the stovetop. Add the celery, onion and garlic and cook until soft. Then, add the tomatoes followed by the broth and seasonings. Stir to combine, then bring to a boil. Reduce heat and simmer for 20-25 minutes. Transfer soup to the Oster® Heritage Blend™ 1000 Whirlwind™ Blender and blend for 2-3 minutes until combined. Add soup back to the pot, then add the pasta and beans and simmer for 10-12 minutes or until the pasta is cooked. Remove bay leaves from soup before serving. 

Italian Panini

Ingredients:

  • 4 thick slices ciabatta bread 
  • 2 tablespoons olive oil + 1 additional tablespoon 
  • 6 ounces salami 
  • 6 ounces prosciutto 
  • 2 slices provolone cheese 
  • 1 tomato, thickly sliced 
  • 1/2 onion, sliced 
  • 1/4 cup banana peppers
  • 4-5 fresh basil leaves  
  • 1/2 teaspoon salt 
  • 1 teaspoon black pepper

Directions
Brush bread with 2 tablespoons olive oil. Then, layer the salami, prosciutto, provolone, tomato, onion, banana peppers and basil on two of the slices. Drizzle with the additional 1 tablespoon olive oil, then sprinkle with salt and pepper. Secure the remaining two slices of bread, then grill the paninis on the Oster® DuraCeramic™ Infusion Series 2-in-1 Panini Maker and Grill on medium heat until the bread is toasted and the cheese is melted. 

4. Kale and White Bean Soup and Kale Pesto Chicken Panini
This soup and panini combo is packed to the brim with flavor: A kale pesto spread on the panini complements the palate-pleasing soup. 

Kale and White Bean Soup

Ingredients:

  • 2 tablespoons olive oil 
  • 1 yellow onion, minced 
  • 2 teaspoons minced garlic 
  • 1/2 cup chopped celery 
  • 3/4 cup chopped asparagus 
  • 4 cups low-sodium chicken broth 
  • 1 can cannellini beans
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper
  • 2 cups kale 

Directions
Heat the oil in a soup pot on the stovetop. Add the onion, garlic and celery and cook until the vegetables are soft. Add the broth and beans and season with the oregano, onion powder, salt and black pepper, followed by the kale. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Blend soup in the Oster® Heritage Blend™ 1000 Whirlwind™ Blender to combine before serving. 

Kale Pesto Chicken Panini

Ingredients:

  • 2 tablespoons olive oil + 2 teaspoons
  • 1 cup kale 
  • 1/4 cup finely grated Parmesan cheese 
  • 1/2 teaspoon salt 
  • 1 teaspoon black pepper 
  • 2 teaspoons minced garlic 
  • 2 tablespoons finely minced fresh basil 
  • 2 teaspoons lemon juice
  • 8 ounces sliced cooked chicken 
  • 6 ounces mozzarella cheese, thickly sliced 
  • 4 thick slices ciabatta bread

Directions
Heat 2 teaspoons olive oil in a skillet. Add the kale and cook until wilted. Transfer to a bowl, then add the remaining olive oil, parmesan cheese, salt, black pepper, garlic, basil and lemon juice. Spread pesto on 2 slices bread, then top with cooked chicken and mozzarella cheese. Secure remaining slices of bread and grill panini on the Oster® DuraCeramic™ Infusion Series 2-in-1 Panini Maker and Grill on medium heat until the bread is toasted and cheese is melted. 

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 
 

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