Hearty Two Bean Minestrone Soup
The perfect soup to add a fresh salad and whole grain bread sticks to! So zesty and delicious, a family favorite, enjoy.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 4 tbsp unsalted tomato sauce
- 1/4 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1/2 cup uncooked, whole wheat, small shell shaped pasta
- 2 (14.5 ounce) cans chicken broth reduced fat and reduced sodium
- 1 (15.5 ounce) can red kidney beans reduced sodium, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans reduced sodium, drained and rinsed
- 1 (14.5 ounce) can Italian style stewed tomatoes unsalted, undrained
- 2 cups chopped kale
- 1/4 cup grated Parmesan cheese for garnish
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Instructions
- In a medium saucepan, heat oil over medium high heat until hot.
- Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent.
- Add broth, beans, tomatoes, kale, or swiss chard (if desired), pasta and seasonings; bring to a boil.
- Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.
- Serve with Parmesan cheese.
Recipe Notes
Minestrone Pasta
Pasta anyone? This delightful recipe will make dinner tonight light and carefree at your dinner table. It’s quick and perfect after a busy day in the home or at work. This dish is packed with vegetables and would make a fantastic side to your favorite protein. 
Ingredients
- 3 cups whole wheat pasta shells uncooked
- 2 medium carrots sliced
- 1 medium bell pepper chopped
- 1 (15 ounce) can low sodium kidney beans drained and rinsed
- 1 (15 ounce) can low sodium garbanzo beans drained and rinsed
- 1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups
- 2/3 cup fat free Italian dressing
- 1/4 cup shredded Parmesan cheese
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Instructions
- Cook pasta according to package directions, drain, and set aside to cool. In a large bowl, add carrots, bell pepper, kidney beans, garbanzo beans, and tomatoes.
- In a separate small mixing bowl, combine Italian dressing and parmesan cheese.
- Add pasta and dressing to vegetables mixture.
- Refrigerate for 15 minutes allowing flavors to combine and serve.
Recipe Notes
Chili Mac
All the savory delicious comfort of chili and macaroni and cheese for kids and kids at heart! Chili Mac is the perfect comfort food to make a long day better. Great for dinner or heated up for lunch the next day.
Ingredients
- 1/2 lb extra lean ground beef chuck or round
- 1 small onion chopped
- 1/2 medium green bell pepper chopped
- 1 cup elbow macaroni dry
- 1 (8 ounce) can tomato sauce unsalted
- 2 cups water
- 1 tsp chili powder
- 1/2 tsp salt
- 1 cup canned, low sodium pinto beans
- 1/2 cup reduced fat cheddar cheese low sodium
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Instructions
- Wash your hands and clean your cooking area.
- In large skillet, brown the meat.
- Drain off any remaining fat.
- Add the onions and green peppers to the meat.
- Cook for 5 minutes on medium to low heat.
- Add remaining ingredients, except cheese.
- Cover and cook on low heat for 15 minutes, stirring occasionally.
- Add cheese and heat until melted.
- Serve immediately.
Recipe Notes
Beef Italian Pasta
This recipe is a delightful Italian dish, full of flavor with a delicious meat sauce. This penne pasta dish is a perfect, budget friendly, week night meal that the family will love! Bon Appetit!
Ingredients
- 1 3/4 cup uncooked penne pasta
- 1 lb extra lean ground beef
- 1 (15 ounce) can unsalted tomato sauce
- 1 (14 ounce) can low sodium, reduced fat, beef broth
- 1 1/2 tsp Italian seasoning
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 cups fresh spinach chopped
- 3/4 cup shredded mozzerella cheese reduced fat
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Instructions
- Cook pasta according to package directions
- Meanwhile in a skillet, cook beef over medium heat until meat is no longer pink; drain.
- Stir in the tomato sauce, broth, Italian seasoning, salt and pepper.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 10 to 15 minutes or until slightly thickened.
- Add spinach; cook for 1-2 minutes or until spinach has turned dark green.
- Drain pasta; stir into beef mixture.
- Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
Recipe Notes
