Crock Pot Vegetarian Pasta e Fagioli Soup with Whole Wheat Orzo

This is Dave’s favorite soup (aside from chicken and corn soup) that I’ve made a couple of times. It’s so easy, can be made vegetarian, and soooo yummy on a winter night. You can serve it with some fresh bread or a grilled cheese (which I like to do!). I found this recipe on kalynskitchen.com

Ingredients:

• 1 Tbs olive oil
• 1 large vidalia onion
• 1 cup sliced celery
• 1/2 cup chopped carrots
• 3 garlic cloves, minced
• 2 Tbs Italian Herb Blend
• 1/2 tsp ground fennel (optional)
• 1/2 tsp red pepper flakes
• 2 cans kidney beans or cannelini beans (whichever you prefer)
• 3-4 cups vegetable broth
• 8 oz. tomato sauce
• salt and pepper
• 1/2 cup whole wheat orzo pasta
• 2 Tbs good quality balsamic vinegar
• freshly grated parmesan cheese for serving
• chopped fresh parsley for serving

Directions:

1. Heat olive oil in a pan and saute the onions until they soften, about 4 minutes.
2. Add the celery and carrots, cook another 3-4 minutes.

      3.   Add the garlic, Italian Herb Blend, ground fennel and red pepper flakes and cook for           another minute.

4.   While the vegetables are cooking, put the beans in a colander and rinse well with cold water.

5.  When the vegetables are done, add them to your crockpot along with the beans, vegetable broth, tomato sauce, salt and pepper. Give it a little mix and cook on high for 3-4 hours or low for 6-7 hours.

       6.  Add the orzo and cook about 40 more minutes.

7.   Stir in the balsamic vinegar and serve!

Lebanese Lemon-Parsley Bean Salad

PERFECT healthy work lunch originally from cookieandkate.com. It is really pretty go look at and tastes nice and fresh. Check it out!

 

Ingredients:

• 2 cans kidney beans, rinsed and drained
• 1 can chickpeas, rinsed and drained
• 1 small red onion, diced
• 2 stalks celery, sliced in half lengthwise and then chopped
• 1 ripe red tomato, chopped
• 1 medium cucumber, peeled and diced
• 3/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• small pinch red pepper flakes

Directions:

1. Combine the kidney beans, chickpeas, onion, celery, tomato, cucumber, and parsley.
2. To make the lemon dressing, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes.
3. Pour dressing over the salad and toss!