Cold winter nights call for warm bowls of soup and this one is packed with vegetables and lentils and a dash of crispy, salty pancetta. Cooked with a Parmesan rind, this soup captures the sharp and nutty flavors of the cheese in every bite. If you are planning the perfect cozy night at home, enjoy a bowl of this delicious soup with your family and end the night with a mug of hot cocoa and good book by the fire. Cheers to nutritious comfort food and warm evenings at home this winter.
Ingredients: 4 ounces pancetta 1 medium onion, diced 2 medium carrots, peeled and chopped 2 celery stalks, trimmed and chopped 8 ounces baby portabella mushrooms, sliced 32 ounces low sodium vegetable broth, divided 1 cup lentils (any color) 1 (14.5 ounce) can no-salt-added diced tomatoes 2 tablespoons fresh rosemary, chopped 1 bay leaf ¼ teaspoon salt ¼ teaspoon ground black pepper 1 Parmesan rind (cut from a wedge of cheese) 5 ounces baby spinach or 1 bunch spinach, chopped Grated Parmesan cheese for serving
In a large stock pot over medium-high heat, cook pancetta until brown and crispy, about 5 minutes. Remove pancetta and place on a paper-towel lined plate. Drain all but about 2 teaspoons of pancetta drippings from the pot.
Reduce heat to medium and add onion, carrots and celery to the stock pot. Sauté until vegetables are tender and lightly browned, about 4 to 5 minutes.
Add mushrooms and 2 tablespoons of vegetable broth to the mixture and sauté until tender and browned, about 3 minutes.
Add lentils, tomatoes with their juices, the remaining vegetable broth, rosemary, bay leaf, salt, pepper and Parmesan cheese rind to the stock pot and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes, until lentils are tender.
Add spinach and pancetta to the soup and cook for another minute or two, stirring until spinach is wilted. Serve in bowls and top with grated Parmesan cheese.
Lasagna and eggplant parmesan are two of my favorite Italian dishes and this meal is the perfect blend of both. Ready in just a little over 30 minutes, it’s a fast take on lasagna that’s perfect for a busy weeknight meal. It’s excellent made with homemade marinara using farm-fresh tomatoes.
If you’re struggling with recipes that please the carb lovers and low-carb people in your life, this recipe is perfect for both. You can easily prepare whole wheat spaghetti or garlic bread on the side and give your dinner guests options.
2 large eggplant, trimmed and cut lengthwise into ¼ inch slices
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
4 cups good-quality marinara, divided
1 pound mild ground sausage
15 ounces part-skim ricotta cheese
1 tablespoon dried basil
2 teaspoons fresh grated nutmeg
¼ cup fresh grated Parmesan cheese
Heat the broiler to high and arrange half of the eggplant in a single layer on a large baking sheet. Brush both sides of eggplant with half of the olive oil and sprinkle with half of the salt and pepper. Broil for 5 to 6 minutes, until lightly browned, flipping halfway through cook time. Set aside until cool enough to touch. Repeat process with remaining eggplant. Turn off the broiler and heat oven to 425 degrees Fahrenheit.
Cook the sausage in a medium skillet over medium-high heat until browned and crumbly, about 5 to 7 minutes. Drain grease from skillet and return to the stove top. Add 3 cups marinara to the sausage and stir to combine.
Spread 1 cup marinara in the bottom of a large rectangular baking dish. In a small bowl, combine the ricotta cheese, basil and nutmeg. Top each eggplant slice with about a tablespoon of ricotta filling and spread it out evenly. Roll up the eggplant, starting with the shorter end and arrange seam side down in the prepared baking dish.
Top eggplant rollups with sausage and marinara mixture and sprinkle with Parmesan cheese. Bake uncovered for 20 minutes, until the sauce is warm and bubbly.
My Pantry Pasta dish just got a summertime makeover with my new Sumer Tomato and White Bean Pasta recipe. It is still a quick meal for a busy night when you want a delicious homemade meal without spending a lengthy amount of time in the kitchen. Sweet summer tomatoes pair excellently with white beans in this hearty vegetarian pasta. With a puree sauce, it looks like a simple marinara that is sure to please the picky eaters in your life. Cheers to making meals that are both healthy and convenient.
½ pound whole wheat spaghetti noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can Great Northern Beans, rinsed and drained
2 large tomatoes, diced
1 tablespoon concentrated tomato paste
¼ cup white wine
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Fresh basil, cut into ribbons
Parmesan cheese, grated
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes, tomato paste, wine, salt and pepper. Bring to a boil, reduce heat to low and simmer for about ten minutes.
In a blender or food processor, or with an immersion blender, puree bean and tomato mixture to create a creamy sauce. Return to skillet and simmer for five more minutes.
Serve over spaghetti noodles and top with basil and Parmesan cheese.