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Vegetarian Minestrone Soup


Author: Chef Becca Heflin / It’s Yummi! Serves: 6 - 8

Ingredients

1 tablespoon extra virgin olive oil
1 cup carrots, diced small
1 cup celery, diced small
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon cracked black pepper
1/2 teaspoon kosher or sea salt (optional)
1 jar (16 ounces) Gill’s Grilled Onions
14 ounces (1 can) kidney beans
14 ounces (1 can) cannellini beans
24 ounces vegetable stock
28 ounces diced fire roasted tomatoes
14 ounces crushed tomatoes
½ teaspoon white balsamic vinegar
4 ounces (dry) elbow macaroni
Freshly grated Parmesan cheese (optional)

Directions

Place oil into a large, heavy bottomed pot over medium high heat.
Add carrots and celery to pot and sauté for 3-4 minutes. Turn heat to medium and add garlic. Continue cooking for 2 minutes or until vegetables have softened and are fragrant.
Add all remaining ingredients to the pot, except for the pasta. Stir to combine, increase heat to medium high and bring to a low boil.
Add pasta to pot and cook for 7-8 minutes, or until pasta is al dente. If soup appears too thick, add more vegetable stock or water to reach desired consistency.
Ladle into soup bowls and garnish with freshly grated Parmesan cheese, if desired.
Serving suggestion: Serve as a lunch or meatless meal with some crusty French bread and a garden salad.
For more of Chef Becca’s delicious recipes, visit www.itsyummi.com

Gills Onions Leftover Turkey Soup

Prep. Time: 160 min. Cook Time: 30 min.

Ingredients

Turkey, well-trimmed, skin, etc.
Turkey bones
2 cups diced Gills celery & onions
Several sprigs of parsley
8-10 cups of water
2 peppercorns
1/2 tsp. salt
1 cup sliced mushrooms
2 cups shelled peas
3/4 cup rice
Stuffing
Salt & pepper to taste

Directions

Place turkey bones, skin, Gills celery & onions, parsley, water, peppercorns, and salt in large soup kettle.
Simmer covered for 2 hours; cool. Remove fat from top, strain, discard bone. Return stock to kettle. Add mushrooms, peas, rice, turkey (dice into large pieces).
Simmer 30 minutes, covered, over low heat. Salt and pepper to taste.
10 minutes before serving, add leftover stuffing, cut into cubes.
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Quick and Easy Rustic Minestrone


3-4 people

Ingredients

1-Tablespoon Olive oil
1-cup Gills’ Diced Yellow Onions
1-clove garlic
1-can cannellini beans
1-teaspoon dried herbs de Provence
1-cup cherry tomato
1-bunch baby asparagus
1-cup cherry tomato
2-pints quality vegetable stock
1-teaspoon apple cider vinegar
Salt to taste
Pepper to taste

Directions

Begin this recipe by preparing all vegetables, wash and clean thoroughly. Gather a large stockpot for the soup base, heating to a medium-low heat. Add olive oil to the stockpot. Add pre-diced Gills onion and sauté until caramelized, about 20 minutes. Add garlic and continue to sauté.
Gather a can opener and open cannellini beans. Add dried herbs to the pot along with cherry tomato, beans, asparagus tips and rounds, vegetable stock and vinegar. Bring to a boil and reduce heat to a low simmer. Once simmering, add salt and pepper to taste. Serve hot and enjoy!
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Rich and Hearty Onion Soup


2-3 people

Ingredients

2-tablespoons butter
3-cups Gills’ Diced Sweet Yellow Onions
¼-cup fresh Thyme
1-small stick fresh rosemary
1-tablespoon flour
¼-cup sherry wine
2-pints beef broth
Salt to taste
Pepper to taste

Directions

Begin with a small stockpot or large saucepot. Heat it to a medium-low heat and add butter. Once melted, add the sliced onion.
Cook diced onions in butter on low heat for 30-40 minutes until caramelized and very sweet. Add chopped thyme and a stick of rosemary. Add flour and stir in completely, forming a paste around the onions.
Deglaze the pan with sherry wine, being sure to scrape all the color off the bottom of the pan. Finally, add beef stock and a pinch of salt and pepper. Bring to a boil and reduce heat to a simmer. Let simmer for 30 minutes to bring flavors together and enjoy!
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Classic New England Clam Chowder


Serves 4-5

Ingredients

2 6oz. Gills diced yellow onions
1 stick of butter
1 thick slice of bacon
2 sticks celery
2 cloves garlic
1 bay leaf
1 large sprig of thyme
2 tablespoons flour
½ cup white wine
2 cups clam juice
2 cups heavy cream
1 cup whole milk
2 large Yukon gold potatoes
1 cup chopped clams
Salt to taste
Pepper to taste

Directions

Gather a larger stock pot and melt your butter on medium heat. Dice bacon, add to pot and cook it down on medium heat until golden brown. Dice celery, combine with diced onion and sauté until translucent. Add garlic, bay leaf, thyme and flour to soak up the butter. Deglaze the pot with white wine, add clam juice, cream, milk and diced peeled Yukon Gold potatoes.
Bring all ingredients to a boil, reduce heat to low and let simmer until potatoes are completely cooked through. This should take 1 hour or more. The longer you cook it the thicker it will get. Once potatoes are soft and chowder is thick, add diced clams, salt and pepper to taste.


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French onion soup with gruyere and sourdough


Serves 4-5

Ingredients

4-6oz. Gills diced yellow onions
1 stick of butter
1 Bay leaf
1 large sprig of thyme
2 Tablespoons flour
1 cup red wine
2 quarts quality beef broth
Salt to taste
Pepper to taste
1 sourdough baguette
5 slices gruyere cheese

Directions

Gather a large stock pot, add butter to the pot and melt on medium heat. Once butter is fully melted add diced onions. Sauté onion on medium-low heat for roughly 30 minutes, or until the onion has turned from translucent to golden brown.
Next add bay leaf, thyme, and flour. Mix until flour has soaked up all butter. Deglaze the pan with the red wine; be sure to scrape all the tasty bits off the bottom of the pan. Add beef broth and bring to a boil. Reduce heat and let simmer for one hour. The soup is finished
Pour individual servings of the soup into oven proof bowls. Slice and toast the baguette. Lay a slice of gruyere cheese over the top of the bowl and bake until melted and golden. Dip your warm bread slices and enjoy!


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Roasted butternut squash soup with green apple


Serves 4-5

Ingredients

2 – 6oz. containers Gills diced yellow onions
2 small butternut squash
½ cup olive oil
2 sticks celery
2 medium carrots
1 green apple
2 cloves garlic
Pinch of nutmeg
Pinch of cinnamon
Pinch of mace
3 cups quality chicken stock
½ stick butter
1 cup heavy cream
Salt and pepper

Directions

For this recipe you will need a blender, a stock pot and two cookie sheets lined with foil. Also preheat the oven to 350 degrees. Begin by carefully cutting the butternut squash into halves and remove the seeds, place on a cookie sheet and drizzle olive oil and salt all over them, place in the oven covered with foil.
Next add diced Gills Onion, diced carrots and celery, peeled and diced apple, garlic, and all spices to the extra cookie sheet to be roasted. Drizzle olive oil and hefty pinches of salt and pepper over the vegetables and cover with foil, add to the oven with the squash. Let all ingredients roast for roughly 1 hour or until the squash skin easily peels away.
Finally, add all roasted and skinned ingredients to a blender with chicken stock, if it doesn’t fit in your blender do this in batches. Blend ingredients until very smooth, add to your stock pot, bring to a boil and whirl in cream and butter. Finish by testing for salt and pepper and enjoy!