Italian Wedding Soup

Per Jason's Request (and quite delicious)

1/2 lb lean ground beef
1 egg slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parm. cheese
1 teaspoon italian seasonings (basil, oregano, etc whatever you have)
6 cups chicken broth
1 cup chopped spinach
1/2 cup orzo pasta
grated parm. cheese (for garnish)

1. In a medium bowl combine beef, egg, breadcrumbs, cheese, and seasonings. Shape into 3/4 inch balls (I tried to make mine a little smaller even).
2. In a bowl bring broth, spinach and pasta to a boil. Slowly drop in meatballs and stir gently so they don't break apart. Bring to a gentle boil for about 10 minutes.
3. Serve with parm cheese sprinkled on top if desired. Makes about 4 servings, took about 25 minutes to make. And it was great!

Tortellini Tuscan Stew

Yummy! And a crock pot recipe, so easy and delicious!

1 (2-pound) butternut squash, peeled and seeded, cut into 1-inch chunks
1 large zucchini, cut in 1-inch chunks
1 large yellow summer squash, cut in 1-inch chunks
1 large onion, diced
1 large red bell pepper, cut in 1/2-inch dice
4 ounce(s) thin green beans, trimmed and cut in 2-inch lengths
1 can(s) (28-ounce ) crushed tomatoes
1 can(s) (14 1/2-ounce) vegetable broth
2 tablespoon(s) fresh oregano, chopped
1 1/2 teaspoon(s) chopped garlic
3/4 teaspoon(s) salt
1 package(s) (9-ounce) fresh cheese tortellini
1 bag(s) (5-ounce) baby spinach
3 tablespoon(s) grated Parmesan cheese

Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a large slow cooker. Cover and cook on high 3 hours or low 6 hours. Uncover; turn slow cooker to high and stir in tortellini. Cover: continue to cook 15 minutes, or until pasta is almost tender. Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender. Smile and enjoy :)

Red Lentil Soup with Greens

Taken from Moosewood Restaurant's Simple Suppers - I love this soup. It's a savory hearty winter soup packed full of flavorful nutrients but it doesn't leave you feeling uncomfortably stuffed. I recommend doubling it in order to use a whole can of coconut milk (an ingredient generally less often used).

Ingredients

1 1/4 cups red lentils
1 teaspoon salt + 1/2 teaspoon salt reserved
2 tablespoons vegetable oil (I actually had leftover coconut oil from another recipe which I used this time and I thought it really added to the flavor, if you like coconut)
1 1/2 teaspoons black mustard seeds (the recipe says optional, but I think it's a huge bonus)
1 1/2 teaspoons fennel or anise seeds (I don't really like licorice-flavored stuff, so I always leave this out)
1/4 to 1/2 teaspoon red pepper flakes (I usually do 1/2 tsp and it's not overpowering)
1 teaspoon ground ginger or 2 tablespoons grated, peeled ginger root
1 garlic clove, pressed or minced
4 cups rinsed, drained, and chopped fresh mustard greens, Swiss chard, or spinach (I used baby spinach and didn't worry about chopping)
3/4 cup coconut milk

Directions

Rinse the lentils until the water runs clear and drain. In a soup pot, bring 5 cups of water, the lentils, and 1 teaspoon salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes.

While the lentils cook, warm the oil in a saucepan with a lid on medium heat, add the black mustard seeds, and cover until they pop (do this or expect a mess!!). Stir in the fennel (or anise), red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the 1/2 teaspoon of reserved salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for 1 minute. Remove from the heat.

When the lentils are soft, stir in the greens and coconut milk mixture and add salt to taste.

Enjoy!