Minestrone Soup

Minestrone Soup
Total Time:
45 min
Prep:
15 min
Cook:
30 min
Yield:6 servings
Level:Easy


Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil


Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

Taken from: 
 http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe.html?oc=linkback

Easy Bread and Roll Recipe

Bread

2 1/2 cups warm water
2 Tablespoons yeast
3 Tablespoons sugar
Mix these first ingredients and let set for 10 min.
Add:
1/3 cup oil
1 Tablespoon salt
5-6 cups flour (make sure the dough doesn't get too dry)
Mix and let set 10 min. Do this 2-3 times in increments of 10 min. ( I promise it is worth it.)
Then move to 2 bread pans and let rise for another 30 min. Or until it is slightly rising over the pan.
Bake at 400 for 20 min. (or adjust according to sea level.)
If you want to do rolls, spray your hands with Pam Spray and mold into balls. Let rise. Bake for 10-12 min or until golden.
Make sure to spread butter on the tops of bread or rolls when they come out of the oven. 
This is a great recipe for days where you are around the house.

Apple, Pecan Salad

Apple, Pecan, and Blue Cheese Salad with Dried Cherries

Prep Time:

 15 Minutes

 

Cook Time:

 

Difficulty:

 Easy

 

Servings:

 8

Ingredients

• 12 ounces, weight Salad Greens (spring Mix)
• 2 whole Apples, Cored And Sliced Very Thin
• 1/2 cup Pecan Halves
• 1/4 cup Dried Cherries
• 6 ounces, weight Blue Cheese, Cut Into Chunks
• 1 Tablespoon (heaping) Dijon Mustard
• 1 Tablespoon Maple Syrup (more To Taste)
• 1 teaspoon Apple Cider Vinegar (more To Taste)
• 1/4 cup Olive Oil
•  Salt And Pepper, to taste

Preparation Instructions

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.

In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.

Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

Recipe taken from The Pioneer Woman: http://thepioneerwoman.com/cooking/2012/01/apple-pecan-and-blue-cheese-salad-with-dried-cherries/