Low Fat Posts

"Ingredients

• 15 oz great northern beans
• 15 oz black beans
• 15 oz pinto beans
• 15 oz lima beans
• 1 cup smoked cooked ham, chopped
• 1 Tablespoon extra virgin olive oil
• 1/3 cup carrot, chopped
• 1/3 cup celery, chopped
• 1/2 cup onion, chopped
• 2 garlic cloves, chopped
• 1 can (28 oz) diced tomatoes
• 32 ounces chicken stock or vegetable stock
• 2 Tablespoons fresh chopped oregano
• 2 Tablespoons fresh chopped basil
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper juice from one lemon
• 1 teaspoon lemon zest

Drain and rinse beans and place in large bowl with ham and set aside. Heat oil in stockpot on medium high; add carrots, celery and onion. Cook, stirring, about 5 minutes until soft, but do not brown. Add garlic and jalapeno, cook stirring, 1-2 minutes. Add tomatoes, stock and beans, stir and bring to a boil. Reduce heat to medium-low, add herbs, salt and pepper. Simmer for about 15 minutes. Just before serving add lemon juice and zest, stirring to blend.

Notes: This soup is wonderful reheated as a leftover. And it doesn't take all day to cook because most of the vegetables are already cooked.

"This low-fat vegetable soup uses frozen cheese-filled tortellini instead of the plain pasta which is usually found in minestrone soup. Kidney beans, carrots, red onion, celery, garlic and tomato puree, plus herbs, are also used here.

Ingredients:

• 1 red onion, chopped
• 2 garlic cloves, crushed & chopped
• 1 bunch fresh parsley, chopped
• Large can tomato puree
• 2 quarts vegetable broth
• 4-5 sliced carrots
• 3 celery stalks sliced
• 1 small can kidney beans drained, optional
• 1 package frozen small cheese tortellini
• 1 tsp salt, or to taste
• 1/2 tsp pepper
• 1 tbl oregano
• 1 tbl basil
• Fresh shredded parmesan cheese
• 2 tsp olive oil

Directions:

Saute onion, parsley and garlic in olive oil in a large stock pot. Add celery, carrots, broth and tomato puree along with herbs; simmer approximately 45-60 minutes. When vegetable are just about tender, add tortellini and kidney beans until cooked. Top with fresh parmesan cheese and enjoy all the compliments you'll get, especially on a wintery night-or day.

Number of Servings: 6 to 8