Vegetable Casserole

ingredients

• 2
  19-oz. cans cannellini beans
• 1
  19-oz. can garbanzo or fava beans
• 1/4
  cup purchased basil pesto
• 1
  medium onion, chopped
• 4
  cloves garlic, minced
• 1-1/2
  tsp. dried Italian seasoning, crushed
• 1
  16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1
  large tomato, thinly sliced
• 1
  8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2
  cups fresh spinach
• 1
  cup torn radicchio
  
  
  directions
  

  1.Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

  2.In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

  Source

Artichoke Pasta

ingredients

• Nonstick cooking spray
• 3
  14.5-oz. cans diced tomatoes with basil, oregano, and garlic
• 2
  14-oz. cans artichoke hearts, drained and quartered
• 6
  cloves garlic, minced
• 1/2
  cup whipping cream
• 12
  oz. dried linguine, fettucine, or other favorite pasta
• Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
• Crumbled feta cheese or finely shredded Parmesan cheese (optional)
  
  
  directions
  

  1.Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

  2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

  3.Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 servings.

  
  

  
  
  Source

Loaded Baked Potato Soup

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

toppings - shredded cheddar cheese, corn niblets, petite peas, and sour cream

extra vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.


Source

Light Potato Cheese Soup

Ingredients:

• 6 large potatoes
• 2 1/2 cups vegetable broth
• 4 green onions, chopped (some reserved for garnish)
• 2-3 cloves garlic, minced
• 2 cups evaporated skim milk
• Fresh ground black pepper, to taste
• 1 cup reduced fat sharp cheddar cheese, shredded
• 
  

Directions: Combine all ingredients in crock of slow cooker except cheese. Cook on low for 6-8 hours or high for 3-4 hours. Remove lid and mash potatoes with a potato masher, stir in cheese, replace lid and cook an additional five minutes, or until cheese is melted through. Pour into bowls and garnish with additional green onions. Serves 6.

Tips: Make your potato soup zesty by adding a few hits from your favorite bottle of hot sauce. Customize your soup without adding too many calories or fat grams by adding healthful mix-ins: crumbled vegetarian bacon, fresh corn, roasted red peppers, or diced japaneno are all welcome additions.

You can use regular skim milk, but evaporated skim has a creamier texture.

Source

Broccoli & Cheese Soup

Ingredients


1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans vegetable broth
1 (1 pound) Velveeta (or cheap brand), cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


Directions


In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.


Source