Pasta Fagioli

1 pound ground beef
1 cup onion, finely minced
1 cup celery, finely chopped
1 cup carrot, shredded
2 clove garlic, minced
28 ounces diced tomatoes, with juice
28 ounces tomato juice
16 ounces red kidney beans, canned, with juice
16 ounces great northern beans, canned, with juice
16 ounces tomato sauce
12 ounces v-8® vegetable juice
2 tablespoon vinegar
1 1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 pound ditalini pasta, cooked al dente


Cook pasta; set aside.

In a large pot brown beef. Remove beef from pan, leave fat in pot; sauté onion,
celery and carrots for 10 minutes, add garlic sauté another minute. Return beef
to pot, add the rest of the ingredients. Bring pot to a boil, reduce heat,
cover and simmer for 50 minutes.
After 50 minutes add pasta and simmer for 10 more minutes.

Roasted Butternut Squash Soup

           1 1/2 pounds butternut squash
           1/2 onion
           1 carrot
           3 garlic cloves, peeled
           1 tablespoon olive oil
           1 1/2 tablespoons butter
           3-4 large sage leaves
           3 cups chicken broth
           1 tablespoon maple syrup
           1 tablespoon apple cider vinegar
              salt and white pepper

          Cut squash, onion and carrots into chunks. In a roasting 
          pan stir vegetables and garlic and olive oil. Roast in a 
          400 degree oven, uncovered, for 30 - 45 minutes until 
          squash is fork tender.

          While vegetables are roasting, in a small pan add butter
          and cook over medium low heat till the butter is browned.
          Turn off the heat and stir in the sage leaves, set aside.

          When vegetables are done transfer to a large pan. Add 
          sage butter, chicken broth and maple syrup.  Bring to a
          boil, then reduce heat and simmer 45-60 minutes.  Blend
          the soup until smooth. Strain the soup through a fine mesh
          strainer. Return soup to pan and add apple cider vinegar, 
          and additional broth or water** to thin out soup to desired
          thickness, salt and pepper to taste.

          **   for more flavor, put the seeds and fiber in a small skillet
                 with some butter and sauté for 5 minutes, add 1 cup of 
                 water and simmer for 5 minutes, strain and use to thin 
                 out soup.

          

           

Strawberry Soup

40 ounces frozen strawberries, thawed with juice
2 ounces sour cream
3 ounces plain yogurt
16 ounces heavy cream
8 ounces fresh strawberries, sliced


Mix 1st 3 ingredients in a blender or food processor. Blend on high until well combined with a smooth consistency. Add cream and mix well. Chill at least 8 hours. Mix well before serving. Serve with sliced strawberries as garnished.

Tuna Salad

8 ounces small shell pasta
8 ounces tuna in water
1 cup miracle whip
1/2 cup peas, frozen, thawed
1 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon salt
1/4 teaspoon pepper


Cook pasta according to package directions, drain and rinse with cold water. In a large bowl flake tuna into small pieces add miracle whip. Add pasta, peas and seasoning, mix well. Cool for 2 hours, add additional pepper to taste.

Two Bean Chicken Salsa Soup

1 chicken breast halves without skin
1 tablespoon olive oil
16 ounces refried beans
15 ounces black beans, rinsed and drained
14 1/2 ounces chicken broth
3/4 cup frozen corn kernels
3/4 cup salsa
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cumin
2 cups shredded cheddar cheese


In a large pot brown chicken in oil until cooked through; set aside to cool. Combine the next 8 ingredients in pot and bring to a boil. Reduce heat and simmer for 15 minutes. Shred chicken and add to soup. Add cheese and simmer for another 30 minutes. Serve topped with sour cream.

White Chicken Chili

          1 tablespoon olive oil
          1 medium onion minced
          1 pound chicken breasts, chopped
          2 cloves garlic minced
          28 ounces chicken broth
          4 ounces chopped green chiles
          2 teaspoons ground cumin
          2 teaspoon dried oregano
          1/2-1 teaspoon cayenne pepper
          3 cans (14.5 ounce) great northern beans, drained and rinsed
          1 cup shredded Monterey Jack cheese

          In a Dutch oven over medium low heat add oil
          and onions and sauté until soft. Add chicken to
          pot, salt, pepper and paprika to taste. Increase heat
           to medium and brown chicken; add garlic and cook
          another 30 seconds. Add broth, chiles, cumin,
          oregano and cayenne pepper, bring to a boil. In a
          bowl mash half of the beans until smooth. Add the
          smashed and whole beans to pot and reduce heat to
          low and simmer uncovered for 45 minutes. Add 
          cheese and simmer another 15 minutes.

Zuppa Toscana

3 cups low sodium chicken broth
1 medium baking potato
1 cup kale, packed
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 pound italian sausage
8 ounces heavy whipping cream
pepper, to taste


Cut potato into 1/4 inch slices then quarter each slice; coarse chop kale. In a large pot, over medium high heat, heat chicken broth to barely boiling. Add potato, kale, salt and red pepper. Reduce heat, cover and simmer for 45 minutes. While soup simmers, brown sausage until completely cooked. After the 45 minute simmer add sausage and cream, simmer for another 15-30 minutes. Pepper to taste.