Last Updated: Dec. 22, 2010
Pumpkin Vegetable Soup
1 Large onion, chopped
2 tablespoons of light butter
4 cups chiken broth
2 medium potatoes, peeled and cubed
2 large carrots chopped
2 celery ribs, chopped
1 cup cooked fresh or frozen lima beans
1 cup fresh or frozen corn
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
In a large soucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetable are tender.
Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until soup is heated throught.
Rosemary chicken with Cannellini Beans
1/2 cup italian dressing (light version will reduce calories/fat)
4 boneless skinless chicken breasts
1 can vegetable or chicken broth
1 cup each: sliced carrots and celery
1/4 cup chopped sun-dried tomatoes (not in olive oil)
1 tbs chopped fresh rosemary or 1 tsp dried
1 tbs chopped fresh oregano or 1/2 tsp dried
19 oz can rinsed cannellini beans
filet chicken breasts so they are thin slices. Place in ziploc baggie with dressing and marinate 4-6 hours. Discard marinade and saute chicken in pan on medium high heat until lightly brown. (HINT: If you don't have time to marinate, add the 1/2 cup dressing to skillet and cook chicken in it until lightly brown. Remove from heat and discard liquid. Return to pan and continue with directions below).
Reduce heat to medium low, add broth, carrots, celery, tomatoes, oregano, and rosemary to skillet. Cover and simmer 10-15 minutes or until vegetables are a desired consistency. Stir in beans, cook 3-5 minutes more
White Bean Fennel Soup Recipe
MY ALL TIME FAVORITE SOUP!
Ingredients:
1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach
Directions: In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted. Yield: 5 servings.