Pasta e Fagioli Soup (from Damn Delicious)

• 1 cup ditalini pasta
• 2 tablespoons olive oil, divided
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
• Stir in pasta and beans until heated through.
• Serve immediately.

Minestrone Soup

• 3 tablespoons oil
• 1 cup minced white onion (about 1 small onion)
• ¹⁄₂cup chopped zucchini
• ¹⁄₂cup frozen cut Italian cut green beans
• ¹⁄₄cup minced celery
• 4teaspoons minced garlic
• 4cups veggie broth
• 2(15 ounce) cans red kidney beans
• 2(15 ounce) cans small white beans
• 1(14 ounce) can diced tomatoes
• ¹⁄₂cup cut up carrots
• 2tablespoons minced fresh parsley
• 1 ¹⁄₂teaspoons oregano
• 1 ¹⁄₂teaspoons salt
• ¹⁄₂teaspoon pepper
• ¹⁄₂teaspoon basil
• ¹⁄₄teaspoonthyme
• 3cups water
• 4cups fresh Baby Spinach
• ¹⁄₂cup pasta

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

(add red wine or red wine vinegar to taste)

Slow Cooker Curry

Blend in food processer or blender:
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala

Pour over 2 lbs. thawed chicken that has been cut into cubes.  Cook in slow cooker for 5 hours.  Add 2T. cornstarch mixed with 2 T. water during last 30 minutes.  Serve over rice, garnished with cilantro.

Chili Cheese Pasta

• 1 T. Oil
• 1 chopped onion
• 1 T. Chili Powder
• 1 T. Cumin
• Salt
• 4 Cloves Garlic
• 1 T. Brown Sugar
• 1 lb Ground Beef
• 2 c. Water
• 15 oz Tomato Sauce
• 2 c/8 oz pasta
• 8 oz Cheese
• Black Pepper

1. Saute onion, chili powder, cumin and 1/2 teaspoon salt over medium heat until onion is soft, stirring often so spices don't burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesn't burn, for about 30 seconds.  Add the ground beef and brown lightly.
2. Add the water, 3/4 teaspoon salt and tomato sauce to the skillet and stir to mix.  Stir in the pasta and cover, increasing the heat to medium high.  Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
3. Take the skillet off the heat and add 1 cup of the cheese mixture.  Taste for seasoning and add salt and pepper to taste.  Top the skillet with remaining cheese and rest the mixture off heat a few minutes or until cheese melts.  Serve.

Green Chile Enchilada Soup

• 32 oz chicken broth
• 24 oz chicken breasts
• 2 cans of Green Chile enchilada sauce
• 7 oz can of diced green chilies
• 2 tbsp of ground cumin
• 1 tbsp of chili powder
• 1 tsp of onion powder
• 1 tsp of garlic powder

Cook in crock pot for 6-8 hours then add…

• 1 cup of frozen corn
• 1 block of cream cheese (cut up into a few pieces)
• 3/4 cup rice (if instant add half hour before serving, if not then add an hour before)
• salt and pepper to taste
• tablespoon of corn starch if needed

Garnish with green onions, chips, cheese, sour cream, etc.