1/2 cup water
2 cans beef broth
2 1/2 tsp worcestershire sauce
1/4 lb butter
3 med onions
shredded mozzarella cheese
toasted french bread, sliced
cook onion in butter until soft. add broth, worcestershire sauce and water. simmer, covered, for 25 minutes. put soup in oven-proof dishes. put toasted french bread (buttered or not) and mozzarella cheese on top. broil until cheese is melted.
1 tbs extra-virgin olive oil
1 onion, chopped
pinch crushed red pepper flakes
6 whole sprigs, plus 1 tbs chopped flat-leaf parsley
6 (3″) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved*
1 1/2 lbs bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
2″-3″ piece parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
sea salt
2 cups whole-wheat extra-wide noodles, (2 3/4 oz)**
3 cups baby spinach
2 tbs grated parmesan, plus extra for passing
lemon juice
heat the oil in a dutch oven over medium heat. add the onion and crushed red pepper flakes and cook until the onions begin to soften, about 5 minutes. meanwhile, tie parsley sprigs, lemon zest, and fennel tops together. add the herb bundle, 2 cups of water, chicken, and, if using, the cheese rind. bring to a very gentle simmer for 8 minutes, or until the chicken is cooked through. transfer the chicken to a cutting board and set aside until cool enough to handle. remove the meat from the bones in large strips , and set aside.
meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. continue to simmer until the veggies are just tender, 5 minutes. stir in the noodles and cook until just al dente, about 5 minutes. stir in the reserved chicken, baby spinach, and parmesan until the chicken is heated through and the spinach is wilted. discard the herb bundle and cheese rind. stir in lemon juice, to taste. ladle the soup into serving bowls and serve with additional parmesan for passing.
6 servings
*I don’t like fennel, so I omit both it and the fennel tops. The soup is still YumOlicious without it!
**RECOMMENDED: Ronzoni Healthy Harvest (I recommend weighing out 2 3/4 oz rather than using 2 cups)
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, chopped (about 1/2 cup)
1/4 teaspoon kosher OR sea salt
1/3 cup orzo OR other small pasta OR broken-up spaghetti
4 cups low-sodium chicken broth (1 qt box, or 2 cans)
small handful fresh parsley leaves OR basil OR dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
freshly ground black pepper
heat the olive oil in a medium saucepan over medium heat; add the celery, carrot, garlic and onion. season with salt, and cook until tender, about 6 minutes. add the pasta and cook until slightly toasted and golden, about 2 minutes. add broth, and bring to a boil over high heat. cook, covered,until pasta is just tender, about 8 minutes.
stir in parsley, basil or dill and lemon juice. season with pepper and additional salt, to taste.
4 servings (about 4 cups)
TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini meatballs, if desired, for another meal.
1 pound ground turkey
1/2 cup chopped onion
1 (16 oz) can pinto beans, drained and rinsed
1 (16 oz) can red kidney beans, drained and rinsed
1 (28 oz) can chopped stewed tomatoes
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 cup salsa
in a large pot, brown turkey with chopped onion.
add beans, tomatoes, chili powder, cumin, and salsa to turkey mixture. cook until hot.
serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. sprinkle with cheese if desired.
4 servings
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
1 (15 oz) can dark red kidney beans, drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 tablespoons ground cumin
3 tablespoons garlic powder
4 tablespoons chili powder
heat a large saute pan over medium-high heat, spraying with pam. cook veggies until they are slightly soft, about 6-7 minutes.
meanwhile, combine tonatoes, beans and spices in a large dutch oven or slow cooker. when veggies are done, add them to the mixture and combine thoroughly.
for dutch oven: simmer 3-4 hours on LOW, stirring occasionally.
for slow cooker: simmer for 6-7 hours on HIGH.
8 servings
1 tablespoon olive oil
2 carrots, diced
1 leek, white part only, sliced
2 stalks celery, diced
2 cloves garlic, minced
1 1/2 teaspoons fresh thyme
3 red potatoes, quartered
1 cup baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon red pepper flakes
9 cups water
2 small zucchinis, chopped
1 cup green beans
1/2 cup ditalini pasta (or another small pasta)
2 plum OR italian tomatoes, deseeded and chopped
BASIL TOPPING:
1 tablespoon olive oil
1 cup fresh basil leaves
3 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. once warm, add carrots, leek, and celery. cook over medium heat for 5 minute, stirring occasionally. add garlic and thyme and continue to cook for 5 minutes. add potatoes, spinach, salt, red pepper flakes, and black pepper; cook 3 minutes. add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes. while soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. swirl basil mixture into the soup just until combined and serve.
8 (2 cup) servings
2 tablespoons olive oil
1 cup chopped onions
1/2 cup sliced
1/2 cup sliced celery
2 cloves garlic, minced
4 cups chicken broth
1 (15 oz) can tomato sauce
1 (15 oz) can white kidney beans, undrained
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can red kidney beans, undrained
1/2 cup uncooked elbow macaroni
2 tablespoons chopped fresh parsley
2 teaspoons basil leaves
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
freshly grated parmesan cheese
in a dutch oven, heat oil and saute onions, carrots, celery and garlic until tender. stir in broth, tomato sauce, white kidney beans, tomatoes, red kidney beans, macaroni, parsley, basil, oregano, salt and pepper. bring to a boil; reduce heat and simmer 10-15 minutes or until macaroni is tender. sprinkle parmesan cheese over each serving.
makes 10 cups
1 pound ground beef
1 (16 oz) can kidney beans, rinsed and drained
1 (15 oz) can pizza sauce
1 (14.5) oz can italian stewed tomatoes
1 (8 oz) can tomato sauce
1 1/2 cups water
1 (3.5 oz) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning OR italian seasoning
1 teaspoon salt
shredded mozzarella cheese, optional
in a large saucepan, cook ground beef over medium heat until no longer pink; drain. stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. garnish with cheese if desired.
8 servings
1 (28 oz) can crushed tomatoes
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 head cabbage, shredded
1 (14.5 oz) can green beans
1 (12 oz) can sweet yellow corn
1 (15 oz) can pinto beans
place tomatoes, onion, celery, carrots, and cabbage in a pot. simmer over medium heat until tender.
add canned veggies. heat through.
12 servings
2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2″) cubed peeled butternut squash
1 (28 oz) can no-salt added tomatoes, undrained and chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can cannelli beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
preheat broiler.
cut bell peppers in half lengthwise. remove and discard seeds and membranes. place pepper halves, skin sides up, on a foil-lined baking sheet. broil 15 minutes or until blackened. place pepper halves in a zip-top plastic bag; seal. let stand 15 minutes. peel and chop peppers.
heat a dutch oven over medium-low heat. add oil to pan; swirl to coat. add onion; cook 15 minutes, stirring occasionally. stir in cumin and next four ingredients (through garlic); cook 2 minutes, stirring frequently. add bell peppers, broth, squash, and tomatoes; bring to a simmer. cook 20 minutes, stirring occasionally. add beans; simmer 25 minutes or until slightly thick, stirring occasionally. sprinkle with green onions.
6 (1 1/2 cup) servings
