Italian Vegetable Noodle Soup

All I have been eating this week is my "when I get sick" comfort soup, Campbell's Chicken Noodle Soup.  Feeling a bit better today and getting my appetite back, I decided to whip up a batch of Vegetable Soup.    As always, my recipes are simple and easy to make.  I just dug around in  my pantry and came up with this today.

Ingredients

• 2 Large Cans of Canned Tomatoes, Hand Crushed and Use All The Juice (that is your stock)
• 1 Small Can of Italian Diced Tomatoes
• 1 Can of Whole Green Beans
• 1 Can of Lima Beans
• 3 Tbs Olive Oil
• 1lb Small Zucchini, Sliced into Halves
• 1lb small summer squash, Sliced into Halves
• 4 cloves garlic, thinly sliced
• Salt and freshly ground black pepper
• 2 Tbs fresh chopped basil
• 2 Tbs fresh chopped oregano
• Fresh Romano Cheese - finely grated
• 1 Box of Pasta of Your Choice (Dream Fields Low Carb Penne for us)

Directions

Heat 3 tablespoons extra-virgin olive oil in a your pot. When the oil ripples, add the zucchini,squash, green beans, lima beans, garlic, and herbs and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes.   Allow the tomatoes to breakdown a few minutes.   Not a slow cooking soup because you don't want the veggies  to become mushy :O  Cook for approximately an hour and leave on low for 2 hours for increased flavor.

Cook pasta as directed and add to soup.  Top with Romano Cheese.

ENJOY!

~*Stuffed Peppers & Meatless Pasta Sauce*~

Stuffed Peppers 

Ingredients

• Peppers - For this recipe I used 4 Bell Peppers
• Hamburger
• Italian Dressing ( a couple of large squirts)
• Table Spoon of Italian Seasoning
• Table Spoon of Garlic Powder
• One Egg
• Pasta Sauce
• Mozzarella Cheese

I don't use rice in my recipe but you can always add it.

Instuctions

Cut peppers in half, de-seeding them and coring them out. In large mixing bowl, place hamburger, a couple of large squirts of Italian Dressing, Egg, Italian Seasoning and Garlic Powder. Mix well.  Add the hamburger mix into each pepper. Top with pasta sauce to taste.

 Bake at 350 degrees for 40 minutes until peppers become tender. Add Mozzarella Cheese until it melts.  Serve with pasta, rice or potato

Meatless Pasta Sauce

 Ingredients

•  3-4 Large Cans of Crushed or Whole Tomatoes (depending on your preference, I use the Crushed)
•  1 small can of Tomato Paste
•  Tablespoon of Fresh Basil, chopped
•  Tablespoon of Fresh Oregano, chopped
•  Teaspoon of Parsley leaves
•  6 Cloves of Garlic (Once again to taste, we love garlic)
•  1/2 Red Onion, chopped
•  Pasta of your choice

Instructions

 After chopping all ingredients, place them all in large pan and cook on low - medium heat for 10-15 hours (that is the trick)

And of course had to use my favorite bread - Chabaso Roasted Garlic this time.

ENJOY!