Chicken Vegetable Noodle Soup

Ingredients

1 cooked chicken breast cut into bite sized pieces

2 carrots diced

3/4 cup frozen  peas

1/2 cup fresh green beans chopped

2 garlic cloves minced

1 T olive oil

2 t Better Than Bouillon chicken flavor

4,cups organic chicken broth

1/2 t herbs de Provence

Salt and pepper

4 oz or about 1 inch in diameter dry  fettucine

Directions

Bring 4 cups of lightly salted water to boil. Add fettucine and cook until al dente about 8-10 minutes. Drain and save 1/2 cup pasta water.

Mean while add olive oil to large sauce pan over medium heat. Add garlic and cook about 1 minute until fragrant. Add carrots, green beans, broth, bouillon, and herbs de Provence and cook 5-6 minutes. Add peas and cook 2 minutes. Add pasta and cook 2-3 minutes to meld flavors. Season and add pasta water if additional broth is needed. Serve with toasted Rosemary bread.

Kale Cannellini Bean Soup

Ingredients

2 T of olive oil

8 cloves garlic chopped

1 T Cento tomato paste

2  t dried oregano

1/4 t of red pepper flakes

3 T red wine vinegar

2 cans cannellini beans drained and washed

4 cup of vegetable broth

1 bunch of kale with large ribs removed and rough chop

Salt and black pepper

Directions

Heat olive oil In large fry pan. Add garlic and finely crumbled oregano. Cook  2 minutes. Add pepper flakes, tomato paste, and red wine vinegar and cook  2 minutes. Add cannellini  beans and vegetable broth and gently bring to simmer. Season with salt and pepper. Add kale and simmer covered for 1 hour.

Serve with toasted rosemary bread.