Fresh Ingredients
1 thick slice of onion
1-2 cloves garlic, minced
4 plum tomatoes, chopped
1-2 T sour cream

Pantry Fare
2 cups broth
splash of balsamic vinegar

Oils and Spices
2 tsp sugar
1/2 tsp salt
1 tsp dried basil

Saute the onion and garlic until lightly browned. Add the tomatoes, broth, basil, vinegar, and sugar. Simmer for 30 minutes to blend flavors. Add salt and season more to taste if necessary. Add sour cream and blend the mixture.

Makes 2 generous servings.

Be healthy!

1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil

2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar

Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.

Fresh Ingredients
2 large leeks, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup fat-free half ‘n half cream
1 clove garlic, minced
¾ cup water

PantryFare
1 can broth

Spices and Oils
2 T olive oil
2 cubes vegetable bouillon
½ tsp curry powder
1/8 tsp pepper
sprinkle red pepper flakes

Saute the leeks and garlic in the olive oil until tender. Add everything except the cream and simmer for 25 minutes. Puree 1 cup of of the soup in your blender until smooth. Add cream and pureed soup to the pan and reheat but do not boil.

Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin

Add:
1 bay leaf
salt & pepper

Cover the pot and cook for 10 to 12 minutes then add:

2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes

Break up the tomatoes and simmer until warmed through.

To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped

Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese

Divide the polenta in 6 shallow bowls and spoon the stew on top.

Cut butternut or acorn squash lengthwise, seed, and slice half into 1 inch strips. Cook in boiling water.

Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 1 cup risotto and gently toast.

Add 1 cup broth to risotto, stir until liquid is absorbed. Add 1/2 cup broth, stirring again until absorbed. Then add remainder of broth and stir until all liquid is absorbed.

Add 1 package of spinach, chopped, to risotto along with 1/3 cup shredded parmesan and stir in.

Plate risotto and serve with squash.

8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese

cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese

 www.hungry-girl.com Soup recipe

Swanson® Vegetable Stir-Fry

• 4 -6 Red potatoes, quartered
• 1/2 onion sliced thinly
• 2 cloves of garlic, smashed
• 1 stalk celery, chopped
• 1/2 can chopped green chilies
• 2 Cups broth
• 2-4 cups water
• 1/4 no-fat sour cream
• 1-1/2 tsp salt
• pepper to taste
• 1 box sliced mushrooms

Saute onion, garlic, celery, chilies, and potatoes until onion is soft.  Add broth and water to desired amount.  Cook 20 minutes, until potatoes are tender.  Puree in blender.

Return to pot, add sour cream, seasonings and sliced mushrooms.  Cook until mushrooms are ready then serve with soup crackers and/or bacon bits.