(From the January 2012 Better Homes and Gardens)
Prep: 20 mins Cook 32 mins
1 large onion, diced
2 T olive oil
4 cloves garlic, minced
2 ribs celery
1 large carrot, peeled and diced
1 medium zucchini (about 8 oz), diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 cups low-sodium vegetable broth or low-sodium chicken broth (48 oz)
1 28-oz can no-salt-added diced tomatoes
1 14-oz can no-salt added crushed tomatoes
1 15-oz can low-sodium cannellini beans, drained and rinsed
1/2 c. whole grain elbow pasta
1/3 c. finely shredded Parmesean cheese
2 T. chopped fresh parsley leaves
1) In a large soup pot over medium-high heat, cook and stir onion in hot oil 4 minutes or until transluscenet. Add garlic; cook for 30 seconds. Add celery and carrot. Cook and stir for 5 minutes, until vegetables begin to soften. Add zucchini, oregano, basil, salt and pepper. Cook for two minutes, stirring frequently.
2) Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 minutes. Add the beans and pasta. Cook 10 to 15 minutes more or until pasta and vegetables are tender. Top servings with cheese and parsley. Makes 6 servings.
I always use too much garlic and spices - at least double or quadruple what the recipe calls for because I like lots of flavor. I also don't have anything against salt, and so I use plenty for flavoring.
Instead of the broth and tomatoes, I used two jars of my own stewed tomatoes.
GLUTEN-FREE - I made sure the soup was gluten-free. To do that, I avoided the pasta and instead added cooked rice right at the end. I could have also substituted 1/2 cup of uncooked rice and added it with the beans, cooking it 15-20 minutes afterwards.
GLUTEN-FREE RHUBARB CRISP
- 4 cups rhubarb, cut into 3/4″ pieces
- 1 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1 cup gluten-free oats
- 1/4 cup butter
- 1/2 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup almonds, sliced
- In a medium bowl, mix the filling ingredients until thoroughly combined.
- Pour into an 8×8-inch pan.
- Combine topping ingredients, and sprinkle over top of the rhubarb filing.
- Bake at 375 degrees F for 30-35 minutes or until bubbly.
Now if there was a way to make it with less sugar... Amy?
6 c. rolled oats
2 c. chopped nuts (almonds, cashews, pecans, walnuts, etc.)
2 14-oz packages flaked coconut
1 cup pure maple syrup
1 c. packed brown sugar (I use cane sugar, so I drop the sugar to 3/4 cup and the maple syrup to 3/4 cup)
1/2 c. Vegetable oil
4 T. warm water
Mix oats, nuts, and coconut together in one bowl. Mix the maple syrup, sugar, oil and water in another. Toss them together and put them on a cookie sheet. (No need to grease it because of the oil in the granola.) Bake at 250º, stirring every 30 minutes or so, until crunchy, about 2 hours.