Minestrone Soup

2 Tbs olive oil 1 Tbs fresh parsley, chopped

½ C celery, chopped 1 tsp dried oregano

½ C zucchini, sliced 1 tsp salt

½ C onion, chopped ½ tsp dried sweet basil

½ C frozen cut Italian green beans ¼ tsp thyme

4 cloves of minced garlic

1 ½ cubes Organic Gourmet vegetable bouillon

4 C hot water

2 cans kidney beans

1 can small white beans

1 can garbonzo beans

1 14-oz can diced tomatoes

½ C carrots, sliced

½ C favorite marinara sauce

2 C baby spinach, chopped

½ C small shell pasta

Heat the olive oil in a large kettle. Sauté the garlic, onion, celery, green beans, and zucchini until tender. Next, add the bouillon cubes, hot water, tomatoes, beans, carrots, and spices. Bring the soup to a boil and then simmer for 20 minutes. Next add the pasta and spinach and cook for another 20 minutes. Serves 8.

Hint: You can use whole grain pasta and boost the fiber content

Red Lentil Soup

1 C red lentils

4 C water

½ - 1 tsp salt

1 parsnip, diced

14-oz can petite diced tomatoes

¼ C fresh cilantro, chopped

1 - 2 Tbs olive oil

1 carrot, diced

½ C onion, chopped

2 - 3 cloves garlic, minced

1 Tbs lemon juice

1 vegetable bouillon cube

½ -1 tsp Mrs. Dash Southwest Chipotle seasoning blend

Rinse the lentils in cold water. Drain and place in a kettle with 4 C water and the bouillon cube. Bring to a boil and cook for about ½ hour or until tender. Sauté the carrot, parsnip, garlic, and onion until tender. Add the diced tomatoes and Mrs. Dash seasoning. Add the vegetables and seasonings to the soup and cook a little longer. Remove kettle from the stove and add the lemon juice and chopped cilantro. Serves 3 - 4.

This soup is a family favorite!