tomato & squash soup (serves 1)
ingredients: 1 tsp olive oil (or cooking spray), 1/3 c chopped onion, 1.5 tsp minced garlic, one chopped tomato, 1/2 c chopped summer squash, optional seasonings to taste
- heat oil and saute onions until transparent
- add squash & garlic to pan, cook at medium heat for 2 minutes - don’t let it burn
- add tomato to the pan and add in any seasonings you’d like (i like lemon pepper, basil, and chili flakes)
- stir frequently and cook down on medium low until tomato breaks down
- pop in the blender until smooth- no need to add any water or stock
- serve!
turns out frothy & light but fills you up :)
Cannellini Bean Vegetarian Meatballs with Tomato Sauce
- 1 ½ cans (15 oz. each) Bush’s Cannellini Beans, drained and rinsed
- 1 roasted red bell pepper (2 halves), roughly chopped
- ½ medium yellow onion, grated
- 2 cloves garlic, minced
- ¼ cup chopped Italian parsley
- 1 ½ tsp dried oregano
- 1 egg
- ½ cup dried breadcrumbs
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 cups marinara sauce (any)
- Parmesan cheese for grating
- Cooked spaghetti
- Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
- In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
- Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
- Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.
- Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
- In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
- Serve over spaghetti and top with grated Parmesan cheese.
