Pasta with White BeansThe key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients. Cheesy Bean BakeServe with bread and a bitter-green salad.Navy Beans and ShrimpCanned beans are your friend in this garlic shrimp recipe. Serves 4Two Bean ChiliServe in bowls topped with grated Cheddar cheese and salsa fresca for a festive touch.Oyster Rockefeller SoupThis creamy and delicious soup is an adaptation of the famous New Orleans dish, "Oysters Rockefeller," which was named for how rich it is. Ms. Lou loves to also save a few oysters to fry and throw on top as garnish!Sweet Potato & Andouille SoupCreamy and delicious, Mrs. Lou's sweet potato and andouille soup is perfect for a chilly January lunch or dinner.Corn and Crab BisqueMs. Lou's Corn and Crab bisque is a sweet, creamy dish that will have your friends begging for more!Vegetarian White Bean Soup with Corn TortillasA wonderful soup for vegetarians. It packs a bounty of flavors, with a warming comfort for those cooler evenings.Chicken & Sausage GumboAlthough her family loves a good homemade gumbo, Ms. Lou knows it takes time and money. That’s why when she’s in a hurry, she just uses Blue Runner Gumbo Base. And you know what, they can’t tell the difference!Seafood GumboSpring is Ms. Lou's favorite time of year. It's seafood season, and a reason to give up boring! Mrs. Lou always starts with Blue Runner Creole Gumbo base so her recipe ends with a smile. Creole Crawfish Tomato BisqueThis recipe can also be used as a sauce for Crawfish Pasta!