Ingredients:
2 slices of Bacon, cut into 1/4" pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 C Chili powder
1-28 oz. can diced tomatoes (fire roasted preferably)
1 C Low Sodium Chicken Broth
Drain & Rinse:
1- 15 oz. can white beans
1-15 oz. can black beans
1-15 oz. can kidney beans
Salt & Pepper to taste
Cook bacon in a skillet over med. heat until softened (but not crispy), about 2 min. Drain all but 1 Tbsp. of fat from skillet. Add onion and garlic and cook over med. heat, until onion has softened, about 3 minutes. Stir in chili powder and cook, stirring 30 seconds.
Stir in beans, tomatoes and broth and bring to a briefly to a boil. Turn heat to medium-low and simmer until chili is slightly thickened, about 15 minutes. Season with salt and pepper and serve. Garnish with sour cream, green onions and cheddar cheese if desired.
Prep time: 5 min
Cook time: 25 min.
Friday, February 13, 2009
Lentil Soup
Ingredients:
• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta
• 1 cup shredded Parmesan
Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Courtesy Giada De Laurentis
• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta
• 1 cup shredded Parmesan
Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Courtesy Giada De Laurentis
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