Cannelini Bean, Spinach and Tomato Pantry Pasta

This pantry staple comes together in 20 minutes or less and can be made with any fresh or frozen vegetables you have on hand. The creamy, thin skinned beans combine with the salty, zesty tomato sauce to create a fabulous, almost cheesy sauce. You can add meat of some kind or keep it vegetarian.

Tomato, Garlic & Bean Pantry Pasta with Spinach

Makes 8 servings

1 lb chunky pasta (such as rotini or orecchiette) 

1 can tomato sauce

1 (15 oz) can of cannelini beans, drained and rinsed

5 cloves of garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes

8 oz fresh or frozen spinach

3 Tablespoons extra virgin olive oil

Parmesan (opt), for serving

Method: cook noodles according to package directions. Meanwhile, mince the garlic or run it through a press. In a large, heavy bottomed saucepan over the lowest possible heat, cook garlic in oil until fragrant, approx 1-3 minutes. Add beans, dried herbs and tomato sauce. Add in washed spinach and cook until wilted, about 5 minutes. Add pasta and stir to combine. Serve garnished with parmesan (preferably freshly grated).

Shortcut Zesty Chicken Soup

This soup uses two shortcuts: leftover chicken and ready made stock. It is warming and the perfect thing to chase away the mid March chills.

Whenever I buy a rotisserie chicken from the grocery store or roast my own I usually have a plan for the leftovers. Along with burrito bowls and chicken salad sandwiches a favorite is this zesty chicken soup. I like to serve it with crusty bread ( you'd be surprised how easy crusty bread is to make at home, especially if you have a Dutch oven) or garlic bread.

Shortcut Zesty Chicken Soup

Makes 6 servings

6 cups low sodium chicken broth

1/2 onion, chopped

2-3 slender carrots, chopped

2-3 celery stalks, chopped

3 cloves garlic, rougly minced

1 Tablespoon tomato paste (opt)

1 teaspoon dried thyme

1 small bayleaf (opt)

1/4 teaspoon crushed red pepper flakes

1 & 1/2 - 2 cups leftover roasted chicken, chopped

2-3 Tablespoons olive oil

1/2 cup soup noodles or 1/2 lb regular sized chunky pasta or 10 oz egg noodles

Salt, to taste

Pepper, to taste

Method:

Set a Dutch oven or other heavy bottomed pot over the heat at medium low. Add olive oil, then onions, carrots and celery. Add salt, thyme and a small amount of pepper. Saute vegetables, stirring frequently to avoid browning, for about 7 minutes. Add garlic, tomato paste and bayleaf and cook for 1 minute more. Add 4 cups of stock and 4 cups of water and bring to a boil. In a smaller, separate pot bring remaining stock and 2 cups of water to boil. Salt the water and add your pasta of choice.   Cook according to package directions (yes, it's too little water, but it will leave plenty of starch on your pasta, which will lend an extra flavor to the soup). When the stock in the larger pot has come to a boil, add chicken. Reduce heat to a simmer and cook for 5 minutes. Drain pasta and serve soup with a ladle full of pasta in each bowl.