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.


Dinner Tonight: Penzeys Strikes Again

As you may already know, we love the Penzeys people – great seasoning mixes, herbs, and spices. They also have fabulous recipes in their catalog each quarter.  Tonight’s dinner is a great vegetarian option from Penzeys, Scott Koser’s Cheesy Tomato Bake. I made some modifications to cut the fat a bit, and the resulting casserole was picture perfect:


I used Bisquick Heart Smart mix with skim milk as a start, as well as cutting down the butter used to sautee the onions. We don’t keep the 4S salt in the house, so I used Old World Seasoning, a low-salt alternative.  I found that my little rolling tool was perfect for getting the dough into the pan, too. If you don’t have Pasta Sprinkle, a basic Italian Seasoning Herb Mix would work just fine.

If you want the recipe, you’ll need to download the Harvest 2009 Catalog from Penzeys. It’s in PDF format and has the added bonus that you can see the other recipes from this issue.  Enjoy!