1/2 Cup thinly sliced celery
2 cloves garlic, minced
1 can (14.5 oz.) tomatoes
1 Cup thinly sliced Zucchini
1/2 cup broken spaghetti
3 Cups hot water
1 teaspoon basil leaves
1 tablespoon parsley flakes
1/2 Cup thinly sliced carrot
3/4 Cup (1 large) potato, cut into 1/2 inch cubes
1/2 lb. green beans, cut into 1 inch pieces
2 teaspoons instant beef bouillon (I use low sodium)
In a 3-Qt. Casserole, combine all ingredients (how easy!). Cover (get's easier!). Microwave on High 25 to 35 minutes or until vegetables are tender, stirring once or twice. Enjoy!
Monday, April 25, 2016
Tuesday, April 5, 2016
Souper Tuesday April 5: Spinach Tortellini Soup
1 (10 oz) package frozen chopped spinach (I use a bag of fresh baby spinach and add it in right before serving. You can also put fresh spinach into each bowl and pour the soup over it to wilt.)
1 teaspoon olive oil
1 medium onion, chopped
1 teaspoon minced garlic
2 cups water
2 cans (14.5 oz each) roasted garlic seasoned chicken broth (I have not seen this in years, so I'm generous with the minced garlic and use organic chicken stock)
1 can (14 oz.) chopped or diced tomatoes
1 teaspoon sugar
1 package (9 oz.) Portobello mushroom tortellini (you can also use cheese tortellini or any kind of pasta - gluten free too!)
3 tablespoons already shredded Parmesan cheese (not grated because you'll want the melted "strings")
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
If you're using frozen spinach, remove it from package and place on a microwave-safe dish. Microwave on high for 5 minutes to defrost.
Meanwhile, heat the oil on medium in a 4 1/2 Qt. Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic, and stir and cook for 1 minute or until tender. Add water and broth.
Raise the heat to high and bring the pot to a boil.
If you're using frozen spinach, drain well, squeezing out the excess water. Add it to the pot.
Add tomatoes with their juice and the sugar. Stir to mix well.
Add tortellini and bring the pot back to a boil. Reduce heat to medium, maintaining a slow boil, and cook for 5 minutes.
Meanwhile, in a 1 cup or larger glass measure, combine the parmesan cheese (salt and pepper to taste) and egg. (I don't add the salt - the canned tomatoes and cheese provide enough saltiness for my taste.) Stir vigorously with a fork or a small whisk.
When the soup has cooked for 5 minutes, slowly drizzle the egg mixture into the pot, stirring constantly. Stir and cook for 2 minutes. Remove from heat (now you can add the fresh baby spinach).
Spoon into bowls and serve immediately. (You can also put the baby spinach into the bowls and pour the soup over to wilt the spinach).
Makes 4 generous servings. Enjoy!
1 teaspoon olive oil
1 medium onion, chopped
1 teaspoon minced garlic
2 cups water
2 cans (14.5 oz each) roasted garlic seasoned chicken broth (I have not seen this in years, so I'm generous with the minced garlic and use organic chicken stock)
1 can (14 oz.) chopped or diced tomatoes
1 teaspoon sugar
1 package (9 oz.) Portobello mushroom tortellini (you can also use cheese tortellini or any kind of pasta - gluten free too!)
3 tablespoons already shredded Parmesan cheese (not grated because you'll want the melted "strings")
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
If you're using frozen spinach, remove it from package and place on a microwave-safe dish. Microwave on high for 5 minutes to defrost.
Meanwhile, heat the oil on medium in a 4 1/2 Qt. Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic, and stir and cook for 1 minute or until tender. Add water and broth.
Raise the heat to high and bring the pot to a boil.
If you're using frozen spinach, drain well, squeezing out the excess water. Add it to the pot.
Add tomatoes with their juice and the sugar. Stir to mix well.
Add tortellini and bring the pot back to a boil. Reduce heat to medium, maintaining a slow boil, and cook for 5 minutes.
Meanwhile, in a 1 cup or larger glass measure, combine the parmesan cheese (salt and pepper to taste) and egg. (I don't add the salt - the canned tomatoes and cheese provide enough saltiness for my taste.) Stir vigorously with a fork or a small whisk.
When the soup has cooked for 5 minutes, slowly drizzle the egg mixture into the pot, stirring constantly. Stir and cook for 2 minutes. Remove from heat (now you can add the fresh baby spinach).
Spoon into bowls and serve immediately. (You can also put the baby spinach into the bowls and pour the soup over to wilt the spinach).
Makes 4 generous servings. Enjoy!
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