Tortellini & Zucchini Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large carrots, finely chopped
• 1 large onion, diced
• 2 tablespoons minced garlic
• 1 teaspoon chopped fresh rosemary
• 2 14-ounce cans vegetable broth
• 2 medium zucchini, diced
• 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
• 4 plum tomatoes, diced
• 2 tablespoons red-wine vinegar

Directions

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Source: Tortellini & Zucchini Soup

Tuna Pomodoro

Ingredients

• 8 ounces whole-wheat spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 anchovies, minced (optional)
• 1/4 teaspoon crushed red pepper, or to taste
• 1 28-ounce can diced tomatoes
• 1 6-ounce can chunk light tuna, drained and flaked
• 2 tablespoons thinly sliced fresh basil

Directions

1. Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Source: Tuna Pomodoro

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Ingredients

• 1 pound fresh or frozen gnocchi
• 2 tablespoons butter
• 2 medium shallots, chopped
• 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• Freshly ground pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley

Directions

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Source: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Escarole & White Bean Soup

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 1 cup halved cherry tomatoes
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/4 cup chopped garlic
• 2 teaspoons Italian seasoning, or 1 tablespoon each chopped fresh basil and oregano
• 1/2 teaspoon freshly ground pepper
• 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
• 2 15-ounce cans cannellini beans, rinsed
• 1 head escarole*, chopped
• 1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago

* If you can't find it, substitute a 10-ounce bag of spinach.

Directions

Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Serve with a sprinkle of cheese.

Source: Escarole & White Bean Soup

Broccoli Rabe, White Bean & Fontina Pasta

Ingredients

• 8 ounces whole-wheat shells, fusilli or chiocciole
• 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
• 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
• 1 tablespoon all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 19-ounce can cannellini beans, rinsed
• 2 tablespoons red-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded fontina cheese
• 2/3 cup Toasted Breadcrumbs, optional (See Tip)

Directions

1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs.

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• Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

Source: Broccoli Rabe, White Bean & Fontina Pasta

Chicken, Broccoli Rabe & Feta on Toast

Ingredients

4 thick slices whole-wheat country bread

• 1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
• 4 teaspoons extra-virgin olive oil, divided
• 1 pound chicken tenders, cut crosswise into 1/2-inch pieces
• 1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces,
• (or 2 bunches broccolini, chopped)
• 2 cups cherry tomatoes, halved
• 1 tablespoon red-wine vinegar
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 3/4 cup crumbled feta cheese
• 
  

Directions

1. Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.

2. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.

3. Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.

Source: Chicken, Broccoli Rabe & Feta on Toast