Well, flu season is almost upon us and everyone knows to eat soup when stricken with winter’s ills. Canned soup is the easiest option and the best choice when you feel Death’s pointy finger drawing near, as you hack up half a lung and wish he’d just do away with you already.

Here’s a recipe that, as usual for this column, is fast and cheap, and best made either the moment you think you might be getting sick or after you feel you can stand for ten minutes to chop and sauté a few veggies.

You can also make this soup for a sick friend. It’s a kind gesture and maybe you’ll get the same treatment in return someday when you are stuck sick in bed.

The homemade foccacia to go with the soup is only half homemade. You buy the dough pre-made, from the frozen section. All you have to do is let it thaw, roll it out, add a few flavorings, bake, and voila--suddenly all your friends will think you are some great baker.

The bread dough is made by a company called Bridgeford’s. It comes in a yellow package and is usually found near the frozen breakfast items. Ask a store clerk to help you find it. It is important to note that the canned doughs like for croissants and biscuits will not work for this recipe--it must be yeasted bread dough and Bridgeford's is the only one I know of. Because of the yeast, it must be kept frozen or else the bread will rise and expire. For more information on bread dough, go to Help for the home cook and baker.

This week’s essential ingredients are dried basil and dried oregano. It will set you back about $2 or $3 for a container of each, but they will go a long way. They work as great condiments for pasta, pizza, and soup.

This week’s menu:

Vegetable Soup
Servings: 8
Cost: about $7
Prep Time: 10 minutes prep time, 1 hour cook time

Homemade Foccacia
Servings: 8
Cost: about $2
Prep time: 5 minutes prep time, 15 mintutes cook time

Vegetable Soup

Ingredients

2 carrots, peeled and sliced into ¼-inch thick rounds
4 celery stalks, rinsed and sliced into ½-inch thick pieces
1 large yellow onion, peeled and diced
1 16-ounce package frozen corn kernels, white or yellow
1 16-ounce can diced tomatoes
1/2 16-ounce package small macaroni
1 12-ounce can cannellini beans or kidney beans
1 tablespoon dried basil
½ tablespoon dried oregano
salt and pepper
parmesan cheese (optional)

Steps

1.) Heat a large stainless steel pot over medium heat. (Remember other metals will react with the acidic tomatoes, creating an off-color to the soup and a metallic taste.) Add about one tablespoon of olive oil and the sliced carrots, celery, onion, and dried herbs. Cook for a few minutes, until the vegetables begin to soften but not brown.

2.) Then add the tomatoes, and two tomato cans full of water. Bring to a boil, then reduce the heat to low and simmer, with the lid on, for about 45 minutes, until the veggies are nice and soft.

3.)Once the veggies are well cooked, add another two tomato cans full of water, turn the heat to high and bring to a boil. Add the frozen corn and let the soup come back to a boil. Then add the macaroni, and boil according to the package directions, probably around 8 to 10 minutes. Add the can of beans and cook for one more minute.

4.) The macaroni will double in size, add water if needed to make enough broth for the amount of pasta and veggies. Season the soup with salt and pepper to taste and serve with shavings of real parmesan cheese or ready-grated parmesan, if desired.

Homemade Foccacia

Ingredients

1 loaf of Bridgeford’s frozen bread dough (save the other two for future use)
olive oil
dried basil and oregano
salt
parmesan cheese (optional)

Steps

1.) Follow the package directions for defrosting the dough. You can either set it in your refrigerator overnight or do a quick thaw in the microwave, but be cautious using the microwave- defrost for one minute at a time and check to see if it has thawed. The dough may cook if it is in the microwave too long.

2.) Using a rolling pin or large bottle, like a wine bottle, roll out the dough to about 1/2-inch thick and into a nice rectangular shape about 12 inches by 4 inches.

3.) Fit the dough onto the cookie sheet and poke the top of the dough with your fingers so that the surface is covered with indentations. This will keep the dough from rising too much.

4.) Apply a generous amount of olive oil to the top of the dough, about 1 tablespoon, but more is better to keep the focaccia moist, and spread it around with your fingers. Then sprinkle on about a teaspoon each of basil and oregano, and a 1/2 teaspoon of salt. Top with either grated parmesan or shaved parmesan, (see vegetable soup recipe) if desired, and bake in a 350 degree oven for 20-25 minutes, until the top is golden brown.