Quick Minestrone

Quick Minestrone Soup

Quick Minestrone Soup

  • 1 32 oz. box Imagine Light in Sodium Creamy Garden Tomato Soup
  • 4 cups (32 oz. ) chicken or vegetable broth such as Organic No-Chicken Broth
  • 2 (16-oz) bag Publix frozen vegetable soup mix (tomatoes, carrots, potatoes, okra, corn, green beans, lima beans, onions, celery)
  • 2 cups cooked protein of choice (leftover chicken, meatballs, firm tofu, vegetarian ‘meat’, etc. )
  • 1/2 tsp each dried thyme, basil, oregano
  • 1 cup fresh or frozen cheese tortellini or hearty (fresh or frozen) pasta of choice
  • Salt & Pepper to taste

Place first five ingredients in a 6 quart soup pot. Bring to a boil, then reduce to a simmer. Add the pasta and cook as long as recommended on the package or until tender. Taste for seasoning and add salt & pepper.

Serve hot as-is or with a sprinkling of Parmesan or Asiago cheese.


Curry-style Cauliflower & Potatoes

Adapted from this recipe: 


My additions are in bold

  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 tablespoon minced fresh ginger
  • 4 cups cauliflower florets, cut into bite-size pieces
  • Medium sweet onion, cut in eighths
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/2 cup water or broth
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons chopped cilantro

Heat oil in large skillet over medium heat. Add potatoes, onion, garlic and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in salt, turmeric, chili powder, cumin and paprika; sauté 30 seconds, add  cauliflower and sauté 5 minutes. Add 1/2 cup water or broth; cover and simmer until vegetables are tender, about 5 minutes. Add peas and cilantro and simmer 2 minutes. Season with salt and pepper.

Salsa Verde


2 28oz cans tomatillos (drained)

2 4oz cans diced green chiles

2 large cloves garlic, peeled and roughly chopped

1 cup cilantro (stems and leaves)

1 tsp kosher salt

1/2 tsp each ancho chile powder, ground cumin, dried oregano (can sub 1-2 tsp fresh oregano)

Blend with immersion blender or on a food processor. 

Use for Enchiladas Verdes or as a dipping salsa.