2 tbs olive oil

1/3 c chopped white onion

3 cloves garlic, peeled and minced

1/2 lb med tomatoes, chopped

5 c low-sodium vegetable stock

1/4 tsp freshly ground black pepper

3 c canned cannellini beans, drained and rinsed

2 1/2 c whole grain pasta shells

2 tbs grated parmesan cheese

Heat olive oil in a lg stockpot over med heat; gently cook onion and garlic in oil until soft but not browned, about 4-6 minutes. Add tomatoes, vegetable stock, and pepper.

Puree 1 1/2 cups cannellini beans in a food processor or blender; add to pot. Cover and simmer 20-30 minutes.

While stock is simmering, cook pasta until al dente; drain. Add remaining beans and pasta to stock; heat through. Serve with parmesan cheese.

6 servings

1 med onion, peeled and chopped

3 cloves garlic, peeled and minced

2 tbs oil

1 med butternut squash, peeled and chopped into chunks

2 (15 oz) cans black beans, drained and rinsed

1 (28 oz) can stewed OR diced tomatoes, undrained

3/4 c water OR vegetable broth

1 tbs chili powder

1 tsp cumin

1/4 tsp cayenne pepper

1/2 tsp salt

2 tbs chopped fresh cilantro (optional)

In a lg stockpot over med-high heat, saute onion and garlic in oil until soft, about 4 minutes.

Reduce heat to med and add remaining ingredients except cilantro.

Cover and simmer 25 minutes. Uncover and simmer another 5 minutes. Top with fresh cilantro just before serving.

4 servings

1 med white onion, peeled and diced

4 med apples, cored and diced

4 cloves garlic, peeled and pressed

1 tsp olive oil

1/4 c water

1 (15 oz) can pumpkin

4 c vegetable broth

1/2 tsp cinnamon

1/2 tsp honey

In a med saucepan, saute onion, apples, and garlic in olive oil over med-high heat 3-4 minutes. Add water, bring to a boil, then cover and simmer approximately 8 minutes until soft. Remove from heat and allow to cool , then puree mixture.

In a lg pot over med-low heat, combine apple mixture, pumpkin, broth, and cinnamon. Cover and cook 10-15 minutes. Drizzle with honey and serve.

6 servings

1 head cauliflower, outer stems removed, chopped into small florets

4 med sweet potatoes, peeled and diced

3 tbs olive oil, divided

1 tsp smoked paprika

1/2 tsp salt

2 tsp garlic powder

1 med white onion, peeled and diced

4 c vegetable broth

1/4 c sun-dried tomatoes, chopped

Preheat oven to 400 degrees. Place cauliflower and sweet potatoes on cookie sheets and, using hands, coat with 2 tbs olive oil. Sprinkle with smoked paprika, salt, and garlic powder. Bake until softened and brown, approximately 10-15 minutes.

Meanwhile, in a large stockpot, saute onion over med-high heat in remaining 1 tbs olive oil until translucent , about 8 minutes.

Add vegetable broth and roasted vegetables to pot. Bring to a boil, then reduce the heat to low, cover, and simmer 15 minutes.

Once cooled, puree soup in food processor. Top with sun-dried tomatoes and serve.

8 servings