Tortellini and White Bean Soup

Tortellini and White Bean Soup

Tortellini and White Bean Soup is a hearty meal-in-a-bowl that takes little time to prepare. Use spinach tortellini for an extra boost of green in this bean soup.

All You MARCH 2012

• Yield: Serves 4
• Cook time:15 Minutes
• Prep time:10 Minutes
• Total:25 Minutes
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Ingredients

• 1 tablespoon olive oil
• 2 ribs celery, sliced
• 1 15-oz. can diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced

• 6 cups low-sodium chicken broth
• 1 8-oz. package fresh cheese or meat tortellini
• 1 15-oz. can white beans, drained and rinsed
• Salt, optional
• 1/4 cup grated Parmesan

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer.

2. Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately

Black Bean Soup

Black Bean Soup

Canned beans give you a jump-start to tasty bowls of Black Bean Soup. Enjoy bites of carrots, red bell pepper, and celery in every spoonful.

All You JANUARY 2014

• Yield: Serves 6
• Cook time:45 Minutes
• Prep time:25 Minutes
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Ingredients

• 1 1/2 tablespoons canola oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, seeded and diced
• 4 carrots, diced (about 1 cup)
• 3 ribs celery, thinly sliced
• 1 tablespoon chili powder

• 1/2 teaspoon cumin
• 6 cups low-sodium chicken broth
• 4 15-oz. cans black beans, drained and rinsed
• Salt and pepper
• 6 tablespoons low-fat Greek yogurt
• 2 tablespoons chopped cilantro

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.

2. Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.

3. Spoon soup into bowls, top with yogurt and cilantro and serve.

Tomato Soup wIth White Beans and Pasta

Tomato Soup with White Beans and Pasta

All You JANUARY 2011

• Yield: Serves 4
• Cook time:15 Minutes
• Prep time:10 Minutes
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Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1/4 teaspoon dried oregano
• 2 15-oz. cans diced tomatoes
• 28 ounces low-sodium chicken broth

• 1/2 cup tubetini, elbow macaroni or other small pasta
• 1 15-oz. can cannellini beans, drained and rinsed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons finely chopped fresh parsley

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.

2. Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.

Miso- Vegetable Soup

Miso-Vegetable Soup

Rich in nutrients and taste, Miso-Vegetable Soup is a good choice for lunch or a light supper.

All You JANUARY 2013

• Yield: Serves: 4
• Cook time:10 Minutes
• Prep time:15 Minutes
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Ingredients

• 5 cups low-sodium vegetable or chicken broth
• 1/4 cup shiro or golden miso
• 1/2 cup shredded carrots (about 1 medium)
• 1/2 cup thinly sliced mushrooms
• 1/2 cup corn, defrosted if frozen

• 1/2 cup snow peas, trimmed, cut into 1-inch pieces
• 1 1/2 packed cups baby spinach
• 1/2 cup sliced scallions (about 3)
• 4 ounces firm tofu, cut into 1/2-inch dice

Preparation

1. In a large pot, bring broth to a simmer over medium heat. Remove 1/2 cup to a small bowl and whisk in miso until dissolved.

2. Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes. Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5 minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.

Classic Minestrone

Classic Minestrone

All You OCTOBER 2011

• Yield: Serves 6
• Cook time:6 Hours, 30 Minutes
• Prep time:10 Minutes
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Ingredients

• 2 carrots, diced
• 2 ribs celery, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 28-oz. can crushed tomatoes with liquid

• Salt and pepper
• 1 teaspoon Italian seasoning
• 1 cup small shell pasta or macaroni
• 1 cup shredded escarole or kale
• 1 15.5-oz. can cannellini or navy beans, drained
• Grated Parmesan, for serving, optional

Preparation

1. Combine carrots, celery, onion and garlic in slow cooker. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning. Cover and cook on low for 4 to 6 hours.

2. Thirty minutes before serving, stir in pasta, escarole and beans. Cover, increase heat to high and cook until pasta is tender, about 30 minutes. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.

Creamy Tomato Soup

Creamy Tomato Soup

Create your own heart-warming version of tomato soup that costs less than the can you'd buy at the store. In this recipe, crushed tomatoes are mixed with sautéed onion and garlic, pureed, then turned into a velvety concoction by stirring in heavy cream.

All You APRIL 2012

• Yield: 8 Servings
• Cook time:15 Minutes
• Prep time:10 Minutes
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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons all-purpose flour

• 1 28-oz. can crushed tomatoes, with juice
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream, warmed
• Salt and pepper

Preparation

Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.

Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.

Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.

Broccoli- Cheese Soup

Broccoli-Cheese Soup

This easy homemade broccoli and cheese soup features the convenience of frozen broccoli, packaged croutons, and on-hand staples such as flour, milk, chicken broth and cheese.    

All You FEBRUARY 2006

• Yield: 2 qt
• Cook time:15 Minutes
• Prep time:10 Minutes
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Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, finely diced
• 1/4 cup all-purpose flour
• 1 qt. chicken broth
• 6 cups frozen broccoli florets (about 1 1/2 lb.), thawed

• 1 1/2 cups milk
• 2 cups shredded sharp
• Cheddar
• 2 cups prepared croutons, for serving

Preparation

In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to make a paste, for 2 minutes. Gradually whisk in broth and then bring to a boil. Add broccoli and cook, stirring often until tender, about 3 minutes. Remove from heat.

Using a blender, puree broccoli mixture in batches. Transfer batches to a large bowl. Return puree to saucepan, place over medium heat and bring to a simmer. Gradually whisk in milk and 1 cup cheese. Ladle soup into bowls. Top each serving with croutons and a sprinkling of remaining cheese.