FRESH VEGETABLE BASIL SOUP

3 T butter or margarine

1 medium onion, chopped

1 stalk celery, sliced

1 large carrot, sliced 1/8” thick

1 large thin-skinner potato

2 large tomatoes (or 2 c canned tomatoes)

4 c vegetable stock (or chicken stock)

3 t chopped fresh basil, or 1 t dry basil

½ head cauliflower, broken into flowerettes

2 small zucchini, sliced ¼” thick

½ lb fresh green peas (or frozen)

Salt and pepper

Parmesan cheese

In a 5-qt. pan over medium heat, melt butter.  Add onion, celery, and carrot; cook, stirring occasionally, until vegetables are soft but not brown (about 10 minutes).

Meanwhile, peel potato and cut into ½-inch cubes.  Peel and dice tomatoes; you should have 2 cups.  Add potato, tomatoes, stock, and basil to pan.  Bring to a boil, then cover and simmer for 15 minutes.

Add cauliflower and zucchini, and simmer for 10 more minutes.  Add peas and simmer for another 5 minutes or until all vegetables are tender.  Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup.

Makes six servings.

MINESTRONE

INGREDIENTS:

4 tablespoons margarine (or olive oil –use less) 3/4 cup chopped onion 1/4 cup chopped celery 1/2 cup chopped carrots 1 (19 ounce) can cannellini beans (or kidney beans or small white navy beans) 1/2 cup shredded cabbage 1 (14.5 ounce) can stewed tomatoes 1 small zucchini, sliced 1 tablespoon tomato paste (optional) 1 1/2 cups cubed potatoes 1 quart chicken broth 2 cloves garlic, minced 2 tablespoons dried parsley 1 teaspoon salt 1/2 cup elbow macaroni 1/2 cup grated Parmesan cheese

DIRECTIONS:

1.	Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
2.	Add beans, cabbage, tomatoes, tomato paste, zucchini, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 30 minutes until vegetables are barely tender.
3.	Add pasta, and simmer for 20 minutes more. Correct seasoning, and serve hot with grated cheese.

Great with any kind of beans or vegetables!

Skillet Chicken with Broccoli, Ziti, and Asiago Cheese

This recipe also works well with 8 ounces of penne. Parmesan cheese can be substituted for the Asiago.

Serves 4

1	pound boneless, skinless chicken breasts , cut into 1-inch squares
	Table salt and ground black pepper
2	tablespoons vegetable oil (or olive oil)
1	medium onion , minced (about 1 cup)
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/4	teaspoon dried oregano
1/8	teaspoon red pepper flakes
8	ounces ziti (2 /12 cups)
2 3/4	cups water
1 2/3	cups low-sodium chicken broth
12	ounces broccoli florets (4 cups)
1/4	cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
1/2	cup heavy cream
1	ounce grated Asiago cheese (1/2 cup), plus extra for serving
1	tablespoon fresh lemon juice

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.