Beef Noodle SoupPrep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Servings: 6
Ingredients:
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
1/4 cup beef bouillon granules or 4-5 bouillon cubes
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles
Directions:
1. In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
2. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
We like to eat this with mashed potatoes. A flashback to my Carriage Crossing lunches.
Allrecipes.com
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Tomato Soup with White Beans and PastaPreparation Time: 10 minutes minutes
Cooking Time: 15 minutes minutes
Yield: Serves 4
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 15-oz. cans diced tomatoes
28 ounces low-sodium chicken broth
1/2 cup tubetini, elbow macaroni or other small pasta
1 15-oz. can cannellini beans, drained and rinsed
Salt and pepper
2 tablespoons finely chopped fresh parsley
1. Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.
2. Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
I used one can of Fire Roasted tomatoes because it was what I had. I think the Italian tomatoes would also be good in this soup.
All You, JANUARY 2011
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Tuscan Pasta With Tomato-Basil CreamPreparation Time: 10 minutes minutes
Cooking Time: 5 minutes minutes
Yield: Makes 4 to 6 servings
1 (20-oz.) package refrigerated four-cheese ravioli*
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips
1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
*1 (13-oz.) package three-cheese tortellini may be substituted.
**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.
Southern Living, JULY 2007
