PASTA E FAGIOLI

Recipe submitted by Gina Jensen!



2 tablespoons olive oil

1 cup chopped onion

3 cloves garlic, minced

2 cans diced tomatos

3 cups low-sodium chicken broth

1 can cannellini beans

1/4 cup chopped fresh parsley

1 teaspoon dried basil leaves

1/4 teaspoon ground black pepper

1/4 pound whole wheat rotini

1 can dark red kidney beans



Heat oil in 4-quart pot over medium heat until hot.

Add onion and garlic and cook for 5 minutes or until onion is tender.

Add undrained tomatoes, undrained beans, chicken broth, parsley, basil and pepper

Bring to a boil over high heat, stirring occasionally.

Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.

Add pasta to pot and simmer approximately 10 to 12 minutes or until pasta is tender.

Serve immediately and enjoy.

COWBOY SOUP

Submitted by Alesha Olsen via Gina Jensen!



2 cans vegetarian chili

2 cans stewed tomatoes

2 cans green beans

2 cans corn


Dump in pot stir, heat, etc. Frito chips are best with this soup. Sprinkle cheese on top.

BROCCOLI CHEESE SOUP

This recipe is also in the cookbook from my mother-in-law, however it was submitted by Gina as well! We LIVE on this soup during winter. It is so good served in a fresh bread bowl. It also re-heats well, and lasts for about a week in the fridge!


1 C. diced onion

2 TB butter

3 chicken bouillon cubes

1 C diced celery

3 ½ C water

4-5 medium potatoes

3-4 sliced carrots

2 cans cream of chicken soup

½ head broccoli

1 lb Velveeta cheese cubed

Fresh parsley (a hand full) Chopped


Sauté onion, celery, and butter. Add water, bouillon cubes, potatoes, carrots, parsley, and broccoli. Cook 15-20 minutes with lid on to steam vegetables. Add cheese and chicken soup. Cook on low until warm.