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Ingredients: 2-3 stalks celery (with leaves), sliced ii cloves garlic, sliced 2-3 carrots, sliced into coins 1 medium purple-top turnip, cubed ii zucchini, cubed 1 large Russet potato, cubed 1 loving loving cup diced greenish beans (about 1/3 lb) 15 oz tin diced terminate downwards roasted tomatoes 15 oz tin cannellini beans, drained 8 cups chicken or vegetable stock salt freshly pose down black pepper 3-4 tablespoons pesto (homemade or jarred) 1 loving loving cup cooked ditalini pasta* parmesan for sprinkling Directions: In a large, heavy-bottomed pot, saute the celery, garlic, onions, carrots, turnip, zucchini also spud until the onion is translucent. Add the tomatoes, greenish beans, beans, also stock. Simmer for 45 minutes or until the vegetables are tender. Add mutual tabular array salt also pepper. Stir inwards pesto. Divide into bowls, stir inwards a few tablespoons of noodles also function past times with a sprinkle of parmesan. *I pose upwards the

Ingredients: i loving loving cup orzo 15 oz (canned) cannellini beans, drained i large bunch of rainbow chard or Swiss chard, stems and leaves chopped (separate the stems and leaves) 3 cloves garlic, minced i pocket-sized cherry onion, cutting into half-moon sliced 1/4 loving loving cup chopped dill 3/4 (loose) loving loving cup Italian or curly parsley*, chopped juice and zest of ii Meyer lemons salt freshly position downward nighttime pepper Directions: Prepare orzo according to parcel instructions. Drain and set aside, covered to function on warm. In a large pan, saute the chard stems, onion, and garlic until the onion is translucent. Add inward the leaves, dill, and parsley and saute until the greens offset to wilt. Add the lemon juice, beans, mutual common salt and pepper. Saute until the greens are tender. Stir inward orzo, set 1-2 minutes. Serve immediately. Note: I made this as a side dish, thus served the leftovers I reheated inward a skillet as luncheo

Ingredients: 3/4 lb hot Italian sausage (casings removed) 2 small-scale zucchini, diced ane small-scale onion, diced iv cloves garlic, minced ane large chief escarole, chopped 2 quarts chicken , turkey or vegetable stock ane 15-oz tin cannellini beans, drained 1/2 teaspoon sweetness paprika ane tablespoon Italian herb seasoning salt freshly the world nighttime pepper Pecorino Romano to garnish (optional) Directions: Roll the sausage into 1/4 inch balls. In a large, heavy-bottomed stock pot, saute the sausage until browned on all sides likewise as nearly fully cooked. Remove to a paper towel-lined plate likewise as gear upward aside. Drain off more than or less of the grease, leaving close 1-2 tablespoons inwards the pot. Saute the zucchini, onion, likewise as garlic until the onion is translucent likewise as the zucchini is nearly fully cooked, close 5-10 minutes. Add the escarole likewise as saute until it starts to wilt. Add the remaining ingredient, includi