Posts Tagged ‘italian main dish recipe’

Tuesday Recipe: Easy Minestrone Soup

Tuesday, January 14th, 2014
The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.

  • 2 tbl. extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 1/2 cups green beans cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
Soup is a Hug Soup Bowl
Savor Life Soup Bowl
  • Kosher salt and freshly ground pepper
  • 1 28-oz. can  diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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Penne with Vodka Sauce

Tuesday, October 5th, 2010

Market Basket SachetYou Will Need:
1 Tbsp unsalted butter
2 medium shallot(s), minced (about 1/2 cup)
2 medium garlic clove(s), minced
2 Tbsp parsley, fresh, minced
1/2 tsp sea salt, or other coarse salt
1/4 tsp black pepper, freshly ground
3 Tbsp canned tomato paste
2 oz vodka
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked penne
1/2 Cup(s) heavy whipping cream
20 leaves basil, fresh, cut into ribbons (chiffonade)

Heat a large skillet over a medium-low heat.
Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes.
Add parsley, sea salt and pepper, stirring once or twice.
Add tomato paste and mix to form a paste.
Cook for about 5 minutes, moving paste around pan occasionally; add vodka.
Scrape bottom of pan with a wooden spoon and cook for about 5 minutes more.

Meanwhile, bring a medium pot of salted water to a boil.
Cook pasta according to package directions; drain.

Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes.
Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper.

Serve immediately when the sauce is at its creamiest.
If you prefer a looser sauce, add some pasta-cooking water to the sauce.

Rosemary Garlic Bread MixCherries Spoon Rest

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