tomato paste

Cannellini Beans with Spinach and Prosciutto

By Stephanie Kinturi

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 Cannellini Beans with Spinach and Prosciutto
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Over medium low heat, sauté the onions and garlic in the olive oil until browned. Add the tomato paste and stir making sure that the paste does not burn.
  2. Add the chicken stock and scrape the browned bits from the bottom of the pan.
  3. Add the beans, seasonings, and spinach. Cook until most of the liquid has cooked  off and until heated through. (Approx 15 minutes)
  4. Add proscuitto. Stir to combine. Remove from heat.
  5. Top with fresh basil. Serve immediately
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Three Bean Firehouse Chili

Three Bean Firehouse Chili

By Stephanie Kinturi 

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 Three Bean Firehouse Chili
Cuisine Mexican
Servings
people
Ingredients
Cuisine Mexican
Servings
people
Ingredients
Instructions
  1. Combine minced garlic, chopped onions and ground beef. Brown in a large stew  pot. (Beef is very lean and will not need to be drained. Any drippings will add  flavor and will allow the onion and garlic to brown.)
  2. Add all other ingredients. Stir to combine.
  3. Simmer over medium low heat until heated through. (30 minutes is recommended)
  4. Serve hot with tortillas. Garnish with fat free cheese, sour cream etc.
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Roasted Red Pepper Soup 

Roasted Red Pepper Soup 

By Stephanie Kinturi

Print Recipe
 Roasted Red Pepper Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and  sauté for 5 minutes or until translucent. Discard the rosemary.
  2. Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
  3. Stir in the tomato paste. Soup will thicken.
  4. Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and  season with salt and pepper to taste.
  5. Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.
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