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

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

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