Minestrone My Way

Its soup season, yes!  I make a lot of soups, and this is great for vegetarians or non....I love it!

ingredients:

4 carrots, peeled and sliced
3 cloves garlic, chopped
2 onions, chopped
3 stalks celery, chopped
2 tbsp xtra virgin olive oil
1 shallot, chopped

2 pkg (32 oz each) Rachel ray's vegetable stock, may need additional stock, also
1 tbsp Cajun seasoning (trust me!)
2 tsp smoked paprika (or use reg)
2 tsp salt, may not need all of it or more, depending on which stock you use. Add after it's cooked
3 tsp cracked black pepper
 2 cups fresh baby spinach leaves
4 fresh basil leaves, chopped
handful chopped fresh parsley
 1 can canellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 tsp garlic powder (not salt)
2 tsp dried oregano
2 cans stewed tomatoes (do not drain)
1 inch piece of Parmesan cheese, chopped, or use 1/2 cup grated
1 cup baby pasta shells (or use dittalini, orzo or other very small pasta shape)

In a large dutch oven heat olive oil and add celery, onion, garlic, carrots and shallots. Stir until soft and fragrant, about 3-4 min. Add spices and stir. Add tomatoes, and 1 1/2 containers of stock and the rest of the ingredients except pasta. Simmer for 1- 1 1/2 hours until carrots are tender. Add more stock if necessary and bring to boil, add salt to taste, then add pasta and cook additional 6 min. Serve with additional grated cheese,

Lentil Mushroom Soup

Ingredients:

1 cup (8 oz container) fresh mushrooms, sliced thick
1 cup fresh spinach leaves
2 carrots, sliced thinly
1 can black beans, rinsed and drained
1 cup brown small lentils, rinsed and drained
1 box (32 oz) Rachel Ray Vegetable stock
1- 2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
2 cloves garlic, smashed or chopped
1 medium onion, chopped
1 tbsp olive oil
1-2 tsp A1 Steak Sauce (or sub Worcestshire sauce)

Heat olive oil in a dutch oven or soup pot. Add onions, saute for 3 min, then add garlic. Saute 2-3 min and add mushrooms and carrots. Saute for 3-4 min then add stock, beans, spinach, spices, . Bring to a boil and reduce to a simmer for 35-40 min until lentils are tender.

Cumin Roasted Potato Wedges

Sometimes simple is the way to go. And sometimes I crave meat and potatoes. Tonight- Oven roasted boneless sirloin steaks, roasted potato wedges and (my new obsession-broccoli tossed in hummus). Here's the roasted potato wedges recipe:

4 potatoes, quartered in wedges
1-2 tbs olive oil
1/2 tsp salt
1/2 tsp cracked black pepper
1/4- 1/2 tsp cumin
1/4 tsp chili flakes

Toss wedges with the olive oil and seasonings and place on a foil lined baking sheet. Roast in preheated 400 degree oven for 30 min, turning each wedge halfway thru roasting. I didn't really taste the cumin, it just added a seasoned taste and was surprised it wasn't stronger. Went really well with the steaks and broccoli!