Butternut Squash Sauce Spaghetti
Potato Leek Soup
Chicken with Roasted Potatoes and Pan Gravy
Minestrone Soup and Baguettes
1-2 celery stalks; diced
2 garlic clove; minced
1 pint jar crushed tomatoes
2 qts veggie broth
2 cups cooked white beans
1 qt frozen green beans
salt and pepper
16 oz gluten free noodles; prepared
2 cups kale, chopped
1/2 cup grated Parmesan
In a large pot, saute carrot, celery, onion and garlic over medium heat until they begin to brown. Add tomatoes and their liquid and bring to a simmer. Cook for 2 minutes.
Add the broth and cannellini beans and bring to a simmer. Add the green beans and cook until tender, about 3 minutes.
Add noodles and kale and stir until wilted. Salt and pepper to taste.
Ladle the soup into bowls and sprinkle with the Parmesan.