It’s Fall! And that means lots of hot tea and soup!!!
I’m
also pregnant, so most of my "favorite things" are food!
I love meals that taste awesome, are
really healthy, very simple, and cheap to make. I wanted to share a
couple of my favorite recipes, hope you will have time to enjoy them on a
chilly day :-) You’ll notice that many of the
ingredients required you probably have on hand already…and if you’re missing
something…experiment…these recipes are VERY forgiving.
Pasta e Fagioli (BETTER THAN OLIVE GARDEN!)
·
1 tbsp olive oil
·
1 cup chopped onion
·
2 garlic cloves
·
1 tsp dried, crushed rosemary
·
3-4 chopped carrots
·
4 cups low-sodium chicken broth (or you can do 4
cups water+2 bouillon cubes)
·
2 (14.5 oz) cans diced tomatoes with basil,
garlic, and oregano (do not drain!)
·
1.5 cups mini bow-tie past
·
2 (15 oz) cans white cannellini or white beans,
drained and rinsed
·
Grated parmesan cheese, to taste
Heat oil in a large pot, add onion, garlic, rosemary, and
carrots. Cook about 5 minutes, stirring occasionally, until veggies soften. Add
broth and tomatoes and bring to a boil. Stir in pasta and cook about 8 minutes
(al dente). Add beans and cook about 2 additional minutes. Serve in bowls with
as much parmesan cheese as you want!
I made a half batch of this Rosemary
Olive Oil Bread to go with it and I love it. I would suggest chopping the
rosemary very fine if you decide to try it…it’s actually really easy!
Crockpot
Vegetarian Enchiladas
- 28 oz. Diced tomatoes, undrained
- 14 oz. Chunky salsa
- 6 oz. Tomato paste
- 30 oz. can of black beans, rinsed
and drained
- 15 oz. Corn, drained
- 4 oz. Diced green chiles
- 2 tsp. Ground cumin
- 2 tsp. Chili powder
- 2 Cloves garlic, minced
- 8-10 Corn tortillas
- 2 oz. Can of sliced black olives,
drained
- 1 c. Shredded cheddar cheese
Mix everything together in a bowl except tortillas, cheese
and olives. In a large crockpot (5 quarts is perfect!), pour 1/3 of the mixture
at the bottom of crockpot. Top with 2-3 tortillas (whatever/however you can get
the layer to fit) and sprinkle 1/3 of the cheese. Repeat twice more (mixture,
tortillas, cheese), and sprinkle olives over top. Cover and crock on HIGH for 3
hours or LOW for 5 hours. (Truthfully….I just say it’s done when it looks done J)
Serve in a bowl with any extras you want! Grated cheese
(extra sharp cheddar is BEST!), sour cream, chives, jalapenos, chips, rice, or
cornbread...the possibilities are endless!!
I fully attest to the deliciousness of this soup!
ReplyDeleteThanks for the vote of confidence :-)
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