Mushroom Minestrone

Mushroom Minestrone

Mushroom Minestrone

This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms.  Recipe courtesy of Mushroom Channel.

Serves 4 to 6

Ingredients

2 tablespoons olive oil
1/2 yellow onion, peeled and diced
2 carrots, peeled diced
2 ribs of celery, sliced Salt
2 garlic cloves, peeled and minced
1/2 of red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Parmesan-Reggiano
1 (15-ounce) can crushed tomatoes
6 cups water
3 leaves of rainbow chard, ribs removed and leaves roughly chopped
1 (15-ounce) can cannellini beans
8 cremini mushrooms, stems removed and sliced

Directions

In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute. Pour in the can of tomatoes, water and give it a good mix.

Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

Mix in the grated parmesan and divide the soup amongst bowls. Garnish with some additional Parmesan, if you like, and serve with a side of bread.

 


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Classic Baked Beans

Classic Baked Beans

Every BBQ deserves a dish of richly seasoned baked beans — these are made with all-pantry ingredients for simple goodness. Recipe courtesy of Del Monte Food –Classic Baked Beans.

Ingredients

1 tsp. vegetable oil

1½ cups diced red onion

1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes

2 cans (15.5 oz. each) pinto beans, rinsed and drained

⅓ cup packed brown sugar

1 Tbsp. prepared mustard

¼ tsp. allspice

4 slices cooked and crumbled bacon, optional

Directions
  1. PREHEAT OVEN TO 400°F.
  2. HEAT OIL IN A MEDIUM OVEN-PROOF SKILLET OVER MEDIUM-HIGH HEAT. COOK ONION 5 TO 6 MINUTES OR UNTIL BEGINNING TO RICHLY BROWN, STIRRING OCCASIONALLY.
  3. REMOVE FROM HEAT, STIR IN REMAINING INGREDIENTS. BAKE, UNCOVERED, 35 TO 40 MINUTES OR UNTIL THICKENED. LET STAND FOR 10 MINUTES BEFORE SERVING. TOP WITH BACON, IF DESIRED.

Serves 6

Prep Time – 5 min.
Cook Time – 45 min.
Stand Time – 10 min.
 
 
 
 


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Tortellini with Tomatoes, White Beans & Spinach

Tortellini with Tomatoes, White Beans & Spinach

Author: by Julie Harrington, RD
 
Prep time:  
Cook time:  
Total time:  
 
Serves: 4-6
 
Recipe by Julie Harrington, RD Pump up your pasta dish with colorful vegetables. Try this simple tortellini with tomatoes, white beans & spinach recipe for an easy weeknight meal. Tortellini with Tomatoes, White Beans & Spinach
Ingredients
  • 1 (9 OZ) PACKAGE CHEESE TORTELLINI
  • 1 TSP OLIVE OIL
  • 2 CLOVES GARLIC, MINCED
  • 1 (15 OZ) CAN NO-SALT-ADDED, ITALIAN SEASONED, DICED TOMATOES (UNDRAINED)
  • 1 (15 OZ) CAN WHITE BEANS, DRAINED AND RINSED
  • 4 CUPS BABY SPINACH LEAVES, TORN
  • ¼ CUP CHOPPED FRESH BASIL
  • (OPTIONAL) PARMESAN CHEESE
 
Instructions
  1. COOK TORTELLINI ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND SET ASIDE.
  2. IN A LARGE PAN, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD THE GARLIC AND COOK UNTIL FRAGRANT. ADD THE TOMATOES AND WHITE BEANS AND BRING TO A BOIL. STIR IN SPINACH AND COOK FOR ANOTHER 1-2 MINUTES, UNTIL SPINACH HAS WILTED.
  3. ADD THE TORTELLINI TO THE PAN. ADD THE BASIL AND LET EVERYTHING HEAT THROUGH, ABOUT 2-3 MINUTES, STIRRING OCCASIONALLY.
  4. SERVE AND SPRINKLE WITH CHEESE.
 
 
 
 
 
 
 
 


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Skillet Beans and Noodle Toss

Skillet Beans and Noodle Toss

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Show your family a little TLC with this zesty meatless dish. It’s loaded with heart-smart antioxidants and warm, fresh flavors.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® CUT GREEN BEANS-NO SALT ADDED
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC AND OREGANO-NO SALT ADDED
  • ½ CUP CHOPPED ONION
  • ¼ TSP. ROSEMARY, CRUSHED
  • 1 TBSP. OLIVE OIL
  • 1 CUP DRIED SPIRAL PASTA, UNCOOKED, OR OTHER TUBE PASTA
  • SPIRAL PASTA OR OTHER TUBE PASTA
 
Instructions
  1. COOK ONION WITH ROSEMARY IN OIL IN SKILLET FOR 3 MINUTES.
  2. DRAIN BEANS RESERVING LIQUID; POUR LIQUID INTO SKILLET. ADD UNDRAINED TOMATOES; BRING TO BOIL. COOK UNCOVERED OVER MEDIUM HEAT FOR 5 MINUTES. STIR IN PASTA.
  3. REDUCE HEAT; COVER AND COOK ABOUT 12 MINUTES OR UNTIL PASTA IS ALMOST TENDER. ADD BEANS; COOK 3 MINUTES MORE.
 
 
 


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Black & White Tomato Bean Dip

Black & White Tomato Bean Dip

This a tasty and great new idea on bean dip from Pacific Coast Producers and Liz’s Cooking Blog
Ingredients
  • 1 CAN BLACK BEANS
  • 1 CAN WHITE BEANS
  • 1 CUP FROZEN CORN KERNELS
  • 7 OZ. HOT SALSA
  • 2 CUPS SHREDDED CO-JACK CHEESE
  • 1 CUP CHOPPED TOMATOES
  • GARLIC SALT TO TASTE
  • CILANTRO TO GARNISH
 
Instructions
  1. PREHEAT THE OVEN TO 350°.
  2. RINSE AND DRAIN BOTH CANS OF BEANS.
  3. SQUEEZE THE LIQUID OUT OF TOMATOES BEFORE CHOPPING SO THE DIP DOESN’T TURN RUNNY. PUT ALL INGREDIENTS EXCEPT CILANTRO IN A BOWL AND MIX TOGETHER.
  4. GREASE A SHALLOW BAKING DISH BEFORE SPOONING IN THE BEAN MIXTURE.
  5. SPRINKLE A LITTLE CHEESE ON TOP.
  6. BAKE FOR 20 MINUTES UNTIL THE CHEESE IS MELTED AND THE DIP IS HEATED THROUGH. REMOVE FROM THE OVEN AND TOP WITH CILANTRO.
  7. SERVE WITH TORTILLA CHIPS.
 
 
 
 
 
 
 
 
 
 
 
 
 


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