Minestrone Soup

I think this is about as easy as cooking gets. There's no meat involved (thus no fear of contamination) and no chopping. But be forewarned, your can opener will get a workout.

I do have to wonder, however, if this is a cost-effective substitute for Progresso's minestrone (which I have adored since about age 5). There's likely less sodium and fewer preservatives but it might more expensive on a per-bowl basis. If you do the math, let me know.

But it is tasty. I'll add garlic next time (what's an Italian recipe without garlic anyway?) and some more spinach. It could probably use about 4x more seasoning as well.

Isn't cooking fun? (Especially when it only consists of opening cans, dumping their contents into a large pot, and stirring?)

Start to Finish: 25 minutes

Ingredients

• 3 14-ounce cans beef broth
• 1 15-ounce can kidney beans, rinsed and drained
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 14-1/2-ounce can low-sodium stewed tomatoes
• 1 11-1/2-ounce can vegetable juice
• 1 6-ounce can low-sodium tomato paste
• 2 teaspoons sugar
• 1 teaspoon dried Italian seasoning, crushed
• 1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)
• 2 cups fresh spinach leaves, cut into strips
• 2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli
• Finely shredded Parmesan cheese(optional)

Directions

In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

Make-Ahead Tip: Prepare soup up to the point where frozen vegetables are cooked until tender. Remove from heat; cool quickly. Refrigerate, covered, overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through.

Source: Better Homes and Gardens

Pasta Primavera with Italian Turkey Sausage

I eat a lot of pasta (some say it's because I'm half Italian) - most of the time with just olive oil, parmesan, and crushed black pepper. It's so good - and so easy. I've tried various pasta dishes, trying to integrate more meat and veggies into my diet, and have found very few that I adore. But this is one of them. Yum, yum, and yum.

Oh, but I do have one issue - what's with onions and garlic being so tasty but so stinky on the hands? I tried wearing plastic baggies for protection but it made cutting a bit difficult (and looked a bit silly, I admit). So I could use a tip or two.

Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 50 Minutes
Yields: 8 servings

INGREDIENTS:
1 (16 ounce) package uncooked farfalle pasta
1 pound hot Italian turkey sausage, cut into 1/2 inch slices
1/2 cup olive oil, divided
4 cloves garlic, diced
1/2 onion, diced
2 small zucchini, chopped
2 small yellow squash, chopped
6 roma (plum) tomatoes, chopped
1 green bell pepper, chopped
20 leaves fresh basil
2 teaspoons chicken bouillon granules
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.