May. That was the last time I remembered to publish a post on this blog. I've made countless delicious meals. And it's been SEVEN months. Right. Well, now that I've made a resolution to get off of facebook (which has outlived its purpose in my life), I can devote more time to sharing healthy meals once again. Last night, I doctored up a pasta and bean soup recipe by loading up on veggies. Very, very good.
You need:
1 sweet onion, chopped
1 green bell pepper, chopped
1 zucchini, chopped
1 28 oz. can of Muir Glen organics Fire Roasted Tomatoes
1 qt. chicken or vegetable stock
2 whole roasted red peppers, chopped
2 cloves of garlic, chopped
1 # ditalini
1 14 oz. can of cannellini beans, drained
In a large stock pot, saute the onion, garlic, and green pepper in 1 tbsp. butter and 1 tbsp. olive oil. Cook until soft and lightly golden. Add zucchini, roasted red pepper, and tomatoes. Cook until zucchini has softened. Add chicken stock and beans. Season with salt and pepper. Bring to a boil. Add ditalini and cook until al dente. Serve with freshly grated parmesan cheese.
Serves 8
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