Simply Cookbooks

Posts Tagged ‘one pot meals’

I love Minestrone soup!  But finding a good recipe was hard for me as I am very picky about my Minestrone.   Mom made it, but never showed me how and like so many of her recipes did not write it down.

I was delighted when a friend suggested I try this recipe.  It tastes wonderful with all the right ingredients, and if you are concerned about healthy, this fits the bill!

Ingredients

* 1  medium onion, chopped
* 1  Tbsp. olive oil
* 2  14-oz. cans reduced-sodium chicken broth
* 1-1/2  cups water
* 1  15-oz. can cannellini beans, rinsed and drained
* 1  medium zucchini, coarsely chopped
* 1  cup sliced carrots
* 3  cloves garlic, minced
* 3/4  cup dried multigrain elbow macaroni
* 1  Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
* 6  cups coarsely torn, trimmed Swiss chard or 8 cups packaged fresh baby spinach leaves
* 1  14-1/2-oz. can no-salt-added diced tomatoes

Directions

1. In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boiling. Add pasta and dried oregano, if using. Return to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in Swiss chard. (If using spinach, stir in at the last with tomatoes.) Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.

2. Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano. Makes 6 (1-1/2-cup) servings.

*****I found this site the other day and thought it might be something my readers could use when preparing meals for the family.

http://whatscookingamerica.net/NutritionalChart.htm

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It is COLD here in Michigan! Anyone tries to tell you that 7 below zero is not cold is out of their minds!
If you don’t have to go out, then don’t. Still even if you stay in ending the day with a warm nutritious soup is the only way to go as far as this family is concerned. I have this particular soup in my crockpot as I type, it will be ready in about an hour. And as cold as it is that is not too soon!

Ingredients

* 1 cup dry great northern beans
* 6 cups water
* 1 cup chopped onion
* 1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
* 2 medium carrots, chopped
* 2 cloves garlic, minced
* 2 tablespoons snipped fresh parsley
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
* 4-1/2 cups chicken broth
* 2-1/2 cups shredded or chopped cooked chicken
* 1 14-1/2-ounce can diced tomatoes, undrained

Directions

1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.

From BHG magazine

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