Minestrone Soup

From Shelly Wilkes and Teresa Moldenhauer

Ingredients:

1/2-1 lb. ground Italian sausage

1 C chopped onion

1C chopped celery

2-3 cloves of garlic- minced

1 C chopped carrots

1 tsp oregano

1 can tomato paste

1 can diced tomatoes (I used Italian style)

5 C chicken stock

1 can white kidney cannellini beans with liquid

1 can red kidney beans, drained

2 C cut zucchini

2 C baby spinach

1 cooked bowtie pasta

fresh grated Italian blend or Parmesan cheese

Directions: Stove Top

1. Brown sausage in a large skillet.

2. Add onion, celery, garlic, carrots and oregano.

3. Add paste and tomatoes, stir.

4. Add stock and beans.

5. Simmer for 30-45 minutes.

6. Add zucchini, spinach and cooked pasta. 7. Simmer until zucchini is tender.

8. Serve with cheese on top.

Directions: Crock-Pot

1. Brown sausage in a large skillet.

2. Add onion, celery, garlic, carrots, paste and oregano.

3. Put in crock pot with tomatoes and stock.

4. Cook 6-7 hours on low.

5. Add beans, zucchini, spinach and pasta.

6. Cook on high until zucchini is tender.

7. Serve with cheese on top.

Suggestions:

Serve with a light salad and rolls or breadsticks.

*You will need 2 C. cut zucchini and 2 C baby spinach for soup(optional... but it's super yum! )

Black Bean Soup

From Teresa Moldenhauer

Ingredients
2 TBL Olive Oil
1 1/2 cup diced carrots
1 1/2 cup diced celery
1 1/2 - 2 cups of onion
6-8 cloves garlic, roughly chopped
4 cans black beans, rinsed and drained
2 cans (3.5 ounce) diced green chilies
60 ounces of low-sodium beef broth
2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano leaves
1 bay leaf
1-2 imes, juiced, plus other limes for gvarnish

Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

1 Heat olive oil in a large sokpot oer medium heat. Add carros, celerey, onion, and garlic and saute for 4-5 minutes.

2. Add black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncoveredfor about 20-25 min or until carrots are tender. Remove from heat. Remove bay leaf.

3. Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.

4. Puree soupe untildesired consistency is reached. Squeeze in the juice from lime and pulse to combine.

5. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.

** Recipe taken from "Our Best Bites"