Tuesday, October 30, 2012

{soups-salads-and-salad-dressings} Cream of Celery Soup

 

Cream of Celery Soup

Yield: Serves 4
Prep Time: 15 mins
Cook Time: 45 mins

This soup was created to celebrate the Black Celery & Sausage Festival of Trevi.

2 Tablespoons Olive Oil
1 Medium Onion, Peeled & Diced
2 Garlic Cloves, Peeled & Minced
1 1/2 Pounds Celery (Stalks & Leaves), Washed & Diced
1 Large Potato, Peeled & Diced
6 Cups Chicken or Vegetable Broth
Salt & Pepper
1/2 to 3/4 Cup Fresh Parsley Leaves
1 Tablespoon Fresh Lemon Juice
Garnish:
1 Tablespoon Olive Oil
2 Italian Sausage Links, Meat Removed From Casings
1 Cup Bread Cubes
Cracked Black Pepper
Directions:

In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes.
Add the garlic and cook for another minute or two.
Add the broth and potato, and season with salt and pepper.
Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes.
Add the parsley leaves and cook another 4 to 5 minutes.
Use a hand blender to puree the soup until smooth, or work in batches in a food processor and pulse until very smooth.
Return to pot, taste and adjust seasoning as needed.
Stir in the lemon juice and keep warm.
To prepare the garnish, heat the oil in a skillet, and cook the sausage meat over medium heat until lightly browned, breaking the meat up into small pieces as it cooks using two forks.
Add the bread cubes to the sausage and cook until the bread is golden and crisp, stirring often to prevent burning.
Serve the soup in four individual bowls, then sprinkle the sausage, black pepper and croutons on top.

http://www.italianfoodforever.com/2012/10/cream-of-celery-soup/?utm_source=rss&utm_medium=rss&utm_campaign=cream-of-celery-soup

~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/

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Saturday, October 27, 2012

{soups-salads-and-salad-dressings} Luscious Grape Salad

 

Luscious Grape Salad

1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
1/4 cup packed brown sugar
4 cups each seedless green and red grapes, halved
2 cups fresh pineapple chunks
1/2 cup PLANTERS Slivered Almonds, toasted

MIX cooking creme and sugar in large bowl.

ADD remaining ingredients; mix lightly.

24 servings

Substitute
Substitute chopped apples for the pineapple.

Make Ahead
This quick-and-easy salad can be made ahead of time. Refrigerate up to 24 hours before serving.

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

~*Piper*~
http://groups.yahoo.com/group/a-little-bit-of_everything/

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Friday, October 26, 2012

{soups-salads-and-salad-dressings} Zesty Three-Bean Salad

 

Zesty Three-Bean Salad

2 cups frozen sweet soybeans (edamame)
1 15-oz. can kidney beans, rinsed and drained
1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 tsp. finely shredded lime peel
1/4 cup lime juice

Prepare soybeans according to package directions. Drain in colander
and rinse with cold water.
In large bowl combine cooked soybeans, kidney beans, garbanzo beans,
onion, and cilantro.
In small bowl whisk together olive oil, lime peel, lime juice, and 1/2
teaspoon salt. Pour over bean mixture and toss to coat. Cover and
refrigerate up to 24 hours. Stir well before serving. Makes 10
servings

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{soups-salads-and-salad-dressings} Crazy Tex Mex Soup

 

Crazy Tex Mex Soup

Get all the flavors of the southwest that you love in one bowl of
greatness! This Crazy Tex Mex soup is loaded with beans, corn, and
rice and topped with Cheddar cheese, making one of the heartiest soup
recipes out there. Add cooked chicken for an extra treat!

16 ounces refried beans
1 can (4-ounces) green chiles, drained and diced
1 can (10.75-ounces) tomato soup, condensed
1 can (10.75-ounces) golden mushroom soup, condensed
1 can (14.5-ounces) stewed tomatoes, undrained
2 1/2 cups water
2 cloves garlic, minced
1 medium onion, minced
1 can (9-ounces) corn, canned, drained
1 cup red wine
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup rice, uncooked
1/2 teaspoon oregano
1 cup Cheddar cheese, shredded

1.Combine all the ingredients, except cheese, in a large pot or Dutch oven.

2.Stir to break up beans. Heat over medium heat until soup comes to a boil.

3.Reduce heat to low and simmer for 30 minutes. Enjoy.

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{soups-salads-and-salad-dressings} Chicken Noodle Soup New Orleans Style

 

Chicken Noodle Soup New Orleans Style

1 large whole fryer
1/2 cup diced celery
4 cloves minced garlic
3 bay leaves
4 quarts water
2 tablespoons butter
1 cup sliced mushrooms
1/4 cup cream sherry
Green onions for garnish
1 cup diced onions
1/2 cup minced parsley
1 cup chopped carrots
1 teaspoon poultry seasoning
12 oz broad egg noodles
1 cup sliced onion rings
1 cup diced carrots
Salt and pepper to taste

First, take the chicken and wash it thoroughly - that means both
inside and out! Remove the giblets, scrub out the internal cavity
under cold running water, and scrape away anything that doesn't look
edible. (but do not remove the chicken skin or any of the fat!) You
need the skin to make a rich stock.)

Next, take a slow cooker and place the chicken and giblets into it.
Then drop in the diced onions, the ½ cup of chopped carrots and bay
leaves, poultry seasoning and 2 quarts of water. Then, with a spoon,
evenly distribute the seasoning mixture around the chicken, turn the
cooker to high, and cook for at least six hours (or better still,
overnight). Remember, the longer you cook, the richer the base stock
and the more tender the chicken.

While the chicken is slow-cooking, it's a good time to prepare your
noodles. Go ahead and boil them according to package directions... but
do not cook them until done! Keep in mind that you're going to drop
them into a soup, so you want them al dente (firm), otherwise they'll
turn to pure mush by the time you eat them. Furthermore, you want a
small percent of the starch in the noodles to cook into the soup to
thicken it slightly - if you cook the noodles all the way, the soup's
consistency will be flat and thin. After the noodles are cooked,
butter them slightly and set them aside.

When the chicken is tender, take a set of tongs or a strainer spoon,
remove it from the (it may tend to fall apart, but that's okay), and
set it on a platter to cool. At this point, strain out all the
seasoning vegetables from the stock, place the stock into a metal
bowl, and place the bowl into the refrigerator or freezer until the
chicken fat congeals (which should take about 1 hour).

Meanwhile, pick the chicken off the bones and, with a sharp knife,
chop it into bite-sized pieces. Then, in a heavy 12- inch skillet,
melt the butter and sauté the sliced onions, mushrooms, and carrots
until they're tender. Then drop in the chopped chicken meat and over
medium-low heat, cook it into the vegetables for about 10 minutes.
While the chicken and vegetables are sautéing, remove the chicken
stock from the refrigerator, skim off all the fat, and place the
skimmed stock into a soup pot, along with the remaining 2 quarts of
water. At this point, you should season the soup stock to taste with
salt and pepper.

Now drop in the sautéed chicken, mushrooms, onion rings and diced
carrots - along with the sherry, the Tabasco, and as soon as it comes
to a boil, reduce the heat to low and simmer the soup about 30 minutes
to allow all the flavours to thoroughly blend.

When you're ready to eat, ladle out heaping helpings of the piping hot
soup into bowls, garnish with a sprinkling of thinly sliced green
onions, and serve with crunch saltines.

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{soups-salads-and-salad-dressings} Bean and Pasta Soup Recipe

 

Bean and Pasta Soup Recipe


"We're always on the lookout for great, low-fat recipes and this soup fits the bill," writes Union, Ontario's Maria Gooding. "Loaded with veggies and pasta, it's fast, filling and delicious. Once school starts, I make it every week."

This recipe is:

Healthy

Diabetic Friendly

 

 

    Prep: 20 min.
    Cook: 30 min.
    Yield: 5 Servings


Ingredients

    1 cup uncooked small pasta
    2 celery ribs, thinly sliced
    2 medium carrots, thinly sliced
    1 medium onion, chopped
    1 tablespoon olive oil
    1 garlic clove, minced
    2 cups water
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1-1/4 cups reduced-sodium chicken broth or vegetable broth
    1 teaspoon dried basil
    1/2 teaspoon dried rosemary, crushed
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
    2 cups shredded fresh spinach
    1/4 cup shredded Parmesan cheese, optional


Directions

    Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
    Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.

Nutritional Analysis: 1-1/2 cups equals 218 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 588 mg sodium, 35 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.


Originally published as Bean and Pasta Soup in Light & Tasty February/March 2006, p61
 
 
 
 

             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Beefy Tomato Pasta Soup Recipe

 

Beefy Tomato Pasta Soup Recipe


If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.

This recipe is:

Diabetic Friendly

 

 

    Prep: 15 min.
    Cook: 45 min.
    Yield: 10 Servings


Ingredients

    1 pound ground beef
    2 medium green peppers, cut into 1-inch chunks
    1 medium onion, cut into chunks
    2 garlic cloves, minced
    5 to 6 cups water
    2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
    1 can (6 ounces) tomato paste
    1 tablespoon brown sugar
    2 to 3 teaspoons Italian seasoning
    1 teaspoon salt
    1/4 teaspoon pepper
    2 cups uncooked spiral pasta
    Croutons, optional


Directions

    In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta.
    Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts).

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef; calculated without croutons) equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat.


Originally published as Beefy Tomato Pasta Soup in Quick Cooking March/April 2002, p37
 
 
 
 

             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Bow Tie Beef Soup Recipe

 

Bow Tie Beef Soup Recipe


"Usually I turn the page when I see a long list of ingredients, but this one didn't seem so bad," writes Lee Anne McBride of Austin, Texas. "After fixing it, I think it's one of the best and easiest one-dish meals I've made."

This recipe is:

Quick

 

 

    Prep/Total Time: 30 min.
    Yield: 8 Servings


Ingredients

    2 cups sliced zucchini
    1 can (14-1/2 ounces) beef broth
    1 cup uncooked bow tie pasta
    3/4 cup water
    1/2 teaspoon dried oregano
    1/4 to 1/2 teaspoon dried thyme
    1/4 to 1/2 teaspoon crushed red pepper flakes
    1-1/2 pounds ground beef
    1 cup chopped onion
    2 teaspoons minced garlic
    4 plum tomatoes, cut into chunks
    1/4 cup minced fresh basil
    1/2 cup shredded Parmesan cheese


Directions

    In a Dutch oven, combine the first seven ingredients. Bring to a boil. With a spoon, press pasta into broth mixture. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, stirring once.
    Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
    Add the beef mixture, tomatoes and basil to the broth mixture; heat through. Garnish with Parmesan cheese. Yield: 8 servings (about 2 quarts).


Originally published as Bow Tie Beef Soup in Simple & Delicious November/December 2007, p29
 
 
 
 

             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Broccoli Cheese Soup Recipe

 

Broccoli Cheese Soup Recipe


Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"—Carol Miller, Rittman, Ohio

 


    Prep: 10 min.
    Cook: 30 min.
    Yield: 12-16 Servings


Ingredients

    1-1/2 cups chopped onions
    2 tablespoons butter
    6 cups hot water
    6 chicken bouillon cubes
    1/4 teaspoon garlic powder
    8 ounces uncooked pasta
    2 teaspoons salt
    6 cups frozen chopped broccoli
    6 cups milk
    1 pound process cheese (Velveeta), cubed


Directions

    In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes.
    Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted. Yield: 12-16 servings (4 quarts).


Originally published as Broccoli Cheese Soup in Country Woman January/February 1996, p16
 
 
 
 
 

             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Flavorful Italian Soup Recipe

 

Flavorful Italian Soup Recipe


"I first tasted a soup similar to this at a restaurant. They wouldn't give me the recipe, so I went home and created my own," recalls Shirley Taylor of Russiaville, Indiana. "I like to serve this spicy soup with biscuits, breadsticks or corn bread."

 


    Prep: 10 min.
    Cook: 45 min.
    Yield: 2 Servings


Ingredients

    1 Johnsonville® Mild Italian Sausage link, casing removed
    1 can (14-1/2 ounces) chicken broth
    1/2 cup water
    1/2 cup cubed peeled potatoes
    1/4 cup chopped carrot
    1/4 cup chopped onion
    1/4 cup canned sliced mushrooms
    1/4 teaspoon dried basil
    1/8 teaspoon Italian seasoning
    1/8 to 1/4 teaspoon hot pepper sauce
    Dash celery seed
    Dash garlic salt
    1/3 cup broken uncooked spaghetti (2-inch pieces)


Directions

    Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Drain. Add the broth, water vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
    Add spaghetti. Cover and simmer 8-10 minutes longer or until spaghetti and vegetables are tender. Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups (prepared with turkey Italian sausage and reduced-sodium chicken broth) equals 213 calories, 7 g fat (2 g saturated fat), 29 mg cholesterol, 571 mg sodium, 25 g carbohydrate, 3 g fiber, 14 g protein.


Originally published as Flavorful Italian Soup in Cooking for 2 Spring 2005, p46

 

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to  use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
 
 
 
 
 
 

             Beth Layman  :)


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{soups-salads-and-salad-dressings} Hearty Pasta Soup Mix Recipe

 

Hearty Pasta Soup Mix Recipe


Warm up loved ones on frosty winter nights with a gift of this hearty, stick-to-the-ribs soup mix from our Test Kitchen. Layered in pretty bow-tied jars, it looks just as good as it tastes! Be sure to include preparation instructions and a list of any additional ingredients needed with your gift card.

 


    Prep: 15 min.
    Cook: 1-1/4 hours
    Yield: 14 Servings


Ingredients

    1/2 cup dried split peas
    2 tablespoons chicken bouillon granules
    1/2 cup dried lentils
    2 tablespoons dried minced onion
    1 teaspoon dried basil
    1 teaspoon dried parsley flakes
    1 envelope savory herb with garlic soup mix or vegetable soup mix
    2 cups uncooked tricolor spiral pasta
    ADDITIONAL INGREDIENTS:
    10 cups water
    3 cups cubed cooked chicken
    1 can (28 ounces) diced tomatoes, undrained


Directions

    In a 1-qt. glass container, layer the first seven ingredients in the order listed. Place the pasta in a 1-qt. resealable plastic bag; add to the jar. Seal tightly. Yield: 1 batch (4 cups).
    To prepare soup: Remove pasta from top of jar and set aside. Place water in a Dutch oven; stir in soup mix. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add the chicken, tomatoes and pasta. Cover and simmer for 15-20 minutes longer or until pasta, peas and lentils are tender. Yield: 14 servings (3-1/2 quarts).

Nutritional Facts 1 cup equals 173 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 613 mg sodium, 22 g carbohydrate, 5 g fiber, 15 g protein.


Originally published as Hearty Pasta Soup Mix in Simple & Delicious November/December 2006, p16

 

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
 
 
 
 
 
 

             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Italian Wedding Soup Supper Recipe

 

Italian Wedding Soup Supper Recipe


In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. —Patricia Harmon, Baden, Pennsylvania

 


    Prep: 25 min.
    Cook: 15 min.
    Yield: 6 Servings


Ingredients

    2 cups small pasta shells
    1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
    2 tablespoons Filippo Berio® Extra Virgin Olive Oil, divided
    1 medium onion, chopped
    1 medium carrot, finely chopped
    1 celery rib, chopped
    1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
    1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
    1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    1 cup reduced-sodium chicken broth
    2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
    1/2 teaspoon salt
    1/8 teaspoon pepper
    3/4 cup shredded Asiago cheese


Directions

    Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
    In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
    Drain pasta; stir into skillet. Sprinkle with cheese. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 473 calories, 24 g fat (10 g saturated fat), 63 mg cholesterol, 1,006 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein.


Originally published as Italian Wedding Soup Supper in Taste of Home February/March 2012, p66

 

Tip

Chopping Onions

I've found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
 
 
 
 
 

             Beth Layman  :)


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{soups-salads-and-salad-dressings} Lightened-Up Pasta Fagioli Soup Recipe

 

Lightened-Up Pasta Fagioli Soup Recipe


"After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit!" Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. Cindie Kitchin - Grants Pass, Oregon

This recipe is:

Healthy

Diabetic Friendly

 

 

    Prep: 20 min.
    Cook: 40 min.
    Yield: 6 Servings


Ingredients

    1 pound lean ground turkey
    1 large onion, chopped
    2 celery ribs, chopped
    2 medium carrots, sliced
    1 garlic clove, minced
    3 cups water
    1 can (16 ounces) kidney beans, rinsed and drained
    2 cans (8 ounces each) no-salt-added tomato sauce
    1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
    1 tablespoon dried parsley flakes
    2 teaspoons reduced-sodium beef bouillon granules
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/4 teaspoon pepper
    2 cups shredded cabbage
    1 cup fresh or frozen cut green beans (1-inch pieces)
    1/2 cup uncooked elbow macaroni


Directions

    In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
    Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender. Yield: 6 servings (2-1/4 quarts).

Nutritional Facts 1-1/2 cups equals 276 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 379 mg sodium, 33 g carbohydrate, 8 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.


Originally published as Lightened-Up Pasta Fagioli Soup in Healthy Cooking February/March 2010, p42
 
 
 
 
 
 

             Beth Layman  :)


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