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Vegan Pasta Fagioli
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Prep Time 15 minutes
Cook Time 9 minutes
Servings
(about 1-1/2 cups each)
Prep Time 15 minutes
Cook Time 9 minutes
Servings
(about 1-1/2 cups each)
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Rating: 0
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Instructions
  1. Cook pasta 1 min. less than directed on package. Drain; set aside.
  2. Heat oil in large pot on medium-high heat. Add sausage; cook 3-4 min. or until done, using wooden spoon to break up large pieces.
  3. Reduce heat to medium; add onions, carrots and celery. Cook 5-6 min. or until onions are translucent, stirring frequently. Add garlic; stir 30 sec. Stir in sauce, broth and beans. Simmer 10 min. or until vegetables are tender, stirring occasionally. Add pasta; cook 1-2 min. until heated through. Top with cheese and parsley before serving.
Recipe Notes

To freeze, keep pasta separate as it will continue to absorb liquid in the soup.

Plant-based sausage is usually sold in the meat department or frozen aisle of the grocery store.

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Wellness-Boosting Chicken Soup
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Prep Time 20 MINUTES
Cook Time 30 MINUTES
Servings
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Instructions
  1. Heat oil in large pot on medium-high heat. Add vegetables, garlic, turmeric, salt and pepper; cook 4-5 min. or until softened. Stir in broth, lentils and quinoa; bring to boil. Cover. Cook on low heat 15-20 min. or until lentils are tender.
  2. Stir in sauce, chicken and kale; cook 5 minutes or until heated. Top each serving with 1 tablespoon yogurt and a light drizzle of olive oil.
Recipe Notes

Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

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Stuffed Shells with Vegetable Bolognese Sauce
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Prep Time 30 minutes
Cook Time 45 minutes
Servings
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Instructions
  1. Preheat oven to 350°F. Combine Ricotta, 1/2 cup Mozzarella and Parmesan cheese in medium bowl; set aside.
  2. Heat olive oil in a large saucepan over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
  3. Stuff shells with cheese mixture. Arrange shells in 13 x 9-inch baking dish sprayed with nonstick cooking spray. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup Mozzarella cheese.
  4. Bake covered 30 minutes or until heated through and cheese is melted.
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