White Bean and Pasta Soup

This hearty soup has surprising flavor, despite the lack of seasoning. The vegetables are well balanced and the tomatoes add a bit of sweetness.

10 min prep, 20 min cook, serves 6

1 large onion, chopped
2 tblspns olive oil
6 cups vegetable broth
1 bunch kale, stemmed and chopped
1 cup uncooked elbow macaroni
1 can cannelinni beans, drained
2 cups cherry tomatoes, quartered
1 lemon, sliced
salt to taste

In a stockpot on medium heat, cook the onion and olive oil 5 minutes. Add the broth, kale, macaroni, and beans. Bring to a boil, then simmer covered 10 minutes. Remove from heat, add the tomatoes, and add salt as necessary. Serve each bowl with a squeeze of lemon.

Veggie Capellini with Wine Sauce

I actually didn't love this recipe at first, but it grew on me, and now I crave it. The flavors are very subtle and the balance of veggies makes for a complete meal. Top with some freshly grated parmesan for additional flavor.

10 min prep, 25 min cook, serves 4

1/2 lb. wheat capellini
3 tblspns olive oil
1 medium onion, thinly sliced
1 cup mushrooms, sliced
3 cloves garlic, minced
3 large handfuls spinach
1 can diced tomatoes
1/2 cup white wine
salt and pepper to taste

In a medium pot, cook the capellini according to directions, then drain and set aside. Meanwhile, in a large pot, cook the olive oil, onion, and mushrooms on medium heat for 10 minutes, covered. Add the garlic and spinach and cook 5 more minutes, still covered. Next, add the tomatoes and season with salt and pepper. Add the wine and simmer 5 to 10 minutes, uncovered. Add the pasta and mix well.