Minestrone...

Minestrone
Serves 8
My husband and I used to go to a little Italian restaurant in Detroit called Salvatore Scaloppini. They made a minestrone soup that we just loved. I tried to recreate it at home and finally got the creamy smoky flavor of their soup by adding an 11.25-ounce can of Bean with Bacon soup. Try it- it’s a deliciously different alternative.
Prep time: 20 minutesCook time: 45 minutesMake ahead: Tastes best made one day ahead.Tip: Keep a pot of homemade soup in the fridge all the time. Besides making an easy dinner, I like to eat soup for a snack- it’s low calorie and packed with veggies.
1 tablespoon olive oil 1 medium onion, chopped4 garlic cloves, minced 1 teaspoon dried oregano 2 medium yellow squash, chopped2 medium zucchini, chopped1 carrot, peeled and chopped 1 14.5-ounce can diced tomatoes 1 14.5-ounce can tomato puree8 cups chicken broth1/2 cup uncooked ditalini or other small tubular pasta
1 15.5-ounce can Great Northern or cannelini beans, rinsed and drained 2 large handfuls fresh spinach, roughly chopped ¼ teaspoon crushed red pepper flakes
1 teaspoon salt Freshly ground black pepper
Parmesan or Asiago cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and oregano; sauté 5 minutes or until onion is soft. Stir in squash, zucchini and carrot; sauté 7 minutes or until vegetables are crisp tender. Add diced tomatoes, tomato puree and broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta, beans, spinach, crushed red pepper flakes, salt and several grinds of back pepper; cook 12-14 minutes or until pasta is tender, stirring occasionally.

To Serve: Sprinkle with grated Parmesan cheese.



Chicken Chili
Serves 6-8

1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained¼ cup oil
1 large onion, chopped2 cloves garlic, minced1 red bell pepper, diced 1 tablespoon chili powder2 teaspoons ground cumin
2 14-ounce cans chicken broth 2 4-ounce cans chopped mild green chilies,6 cups cooked chicken, cut into 1/2-inch pieces
2 teaspoons Tabasco (preferably the green variety), or to tasteSalt and pepper, to taste
Garnish:
Shredded Monterey Jack cheeseSour cream
Chopped fresh cilantro

Rinse and drain beans. Heat a large, heavy pot.. Add the Crisco Corn Oil and cook the onion and garlic until softened, about 3 minutes. Add red bell pepper and sauté until just softened, about 1 minute. Add spices and cook until aromatic, about 1 minute more. Add broth, beans, green chilies and chicken. Bring mixture to a boil and then simmer, stirring occasionally, 15-20 minutes. Season to taste with Tabasco, salt and pepper. Ladle into bowls and garnish with grated Monterey Jack cheese, sour cream and cilantro.