Tag Archives: Italian recipes

LENTIL SOUP FOR THE SOUL

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We just got back from the Dr and we spent the whole day there. It was a long and tedious day. James was thinking the worst, and we were in the office sitting on the other side of the Dr’s desk waiting to compare lung X-rays from a year ago. There was that panic moment, when you are looking at the X-rays and thinking you see a cloud or something even more menacing. 


Good news, the Dr pulled up the X-ray from one year ago yesterday and they are identical. In other words, his Sarcoidosis has not progressed and he was probably suffering from a virus or a nasty bug. They also checked his eyes, and it has not affected them either. He will still need to see a Sarcoidosis specialist but we can now breath a sigh of relief. It probably is still stage zero. 

We walk two miles to get there, and we walked two miles to get home. I took some lovely photos of trees and fountains on the trek home. We also stopped at Trader Joe’s. I realized I had not made my Italian Style Lentil soup in a while. 

When I returned home I checked my blog for what I wrote about this day last year, and I posted my Lentil Soup recipe. Yesterday this time last year was the hospital. I find the timing and coincidence of doing the exact same thing a year ago very interesting.
Here is the recipe, it is amazing and healthy and vegetarian. It is Vegan without the Parmesan Cheese. I now like to serve it with toasted Ezekial Sprouted bread with crushed garlic.
Manga’



ITALIAN STYLE LENTIL SOUP

You will need

One bag of dried lentils

A few tablespoons of olive oil ( I use two to three)

Chopped up onions, celery, and carrots. Enough to fill up the bottom of a semi large pot. I use Mirepoix 14.5 oz from Trader Joe’s, it is already pre-cut and I just add my own garlic. I use about six garlic cloves.
If you do not find Mirepoix use one large onion, two carrots, and two celery stalks, chopped fine.

Two  cartons of vegetable stock 32 fl oz. I use trader Joe’s.  You can use regular or low sodium, I have tried both. I usually use the low sodium vegetable broth.

One large can of diced tomatoes in juice.

One small can of tomato paste

Sea salt, ground pepper, dried basil.

Parmesan cheese to garnish

Saute garlic, onion, celery, and carrots in olive oil for a few minutes til the onion caramelizes and the vegetables cook down. Salt,pepper, and add some basil as you are cooking the vegetables. After they cook down mix in one small can of tomato paste.

Add full bag of lentils, 2 cartons of vegetable stock, and whole can of tomatoes with juice. You may need to add a little bit of water to fill pot up.

Add a bit more salt, pepper, and dried basil for flavor and stir.

Bring to a rolling boil, then simmer on low for 45 minutes covered.

When finished you can sprinkle Parmesan cheese and mix it in for more flavor.

I once sauteed some kale and added it to the soup right before it was finished cooking. It made it richer and more stew like.

I serve this with warmed whole grain bread from the bakery. It is absolutely delicious.

I hope you try and enjoy my Italian Lentil Soup Recipe. I love it and sometimes it is difficult to only have one bowl. Love and light to all from my west coast home to yours. Ciao for now.
Namaste’
Rose

SUNDAY ITALIAN PASTA FAGIOLI

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I remember when my whole family went to Boston for my cousin Joseph’s big Italian wedding to Nicole, and my husband and I drove from Connecticut to join them. When we arrived my Mother had cooked Pasta Fagioli in my Aunt Terri’s kitchen, and tasting it brought back so many lovely memories of home and family. My Mother is always in my heart, even though miles are between us. Cooking her recipes makes me feel a bit closer to her and cooking Italian food seems to be in my soul. I am on a quest to recreate all the traditional Italian meals I grew up on, healthy style of course.

Since I began My Change for a Ten I have not been cooking as often, and cooking a one pot meal is a seamless way to make a delicious meal. Pasta Fagioli is simple, fast, and healthy and great for sharing with loved ones. One thing my Mother always taught us, there is always enough food if someone shows up hungry on your doorstep. Sharing was always a given in our household.

This soup is delicious and you can always splurge with a little Italian bread warmed in the oven, or garlic bread. It is super easy and healthy, except the Parmesan cheese; but I will be watching my portion size so I should be fine. Sometimes a little splurge is ok as long as you do not eat two or three bowls, which my husband always does and he does not need to lose weight. Go figure.

You could even drizzle a bit of extra virgin olive oil on a whole garlic head, wrap it in foil and roast it on 400 degrees for about thirty minutes. That is absolutely delicious on Italian bread. I  like to dip my Italian bread in garlic infused extra virgin olive oil with Parmesan cheese, but I am being good as of late so I will skip that little indulgence. After all I weigh in tomorrow. I will only have once cup. 🙂

Here is the fantastic recipe, simply divine. I make this all the time.

You will need:

1 large onion

Cloves of garlic, I use tons!!

2 large cans crushed tomatoes plus one can hot water

2 regular cans white cannelini beans, do not drain.

1 large Parmesan cheese

sea salt

fresh ground pepper

dried or fresh oregano

Half of box of ditalini pasta cooked  al dente’ and drained. I like to find whole grain pasta if possible but once in a while it is ok to have the white stuff. 🙂

Saute’ onion and garlic in a large pot in olive oil.  I always season my veggies as they are cooking. Cook until the onions caramelizes.

 A few minutes later add 2 large cans of crushed tomatoes plus a can of hot water and simmer covered for forty minutes. Season with salt, pepper and oregano.

Add the 2 cans of cannelini beans and simmer another twenty minutes.Do not drain.

After simmering, mix in the Parmesan cheese, using most of the can. Then mix in the cooked pasta with  a bit more salt, pepper and oregano and voila you have  my Mother’s Pasta Fagioli. This soup is a big pot of Italian goodness. Mangia!!

Looking at bright fresh flowers when you are cooking makes the experience much more lush. Food, flowers, music, it all feeds our creative senses. I found this little pitcher and it was just shouting for come colorful stems to marry.  Mission accomplished, thanks to Trader Joe’s. I play some swing music and my whole apartment looks, feels and sounds festive. 

Just because I am dieting does not mean I cannot enjoy the pleasures of life. I am seeking balance as I continue on this quest to change myself and help others in the process. I totally believe you can achieve a mind and body connection.  

I am overflowing with gratitude for life and loved ones, and the opportunity to live La Dolce’ Vita, the sweet soulful life. I wish you the same abundance and more. Happy Sunday
Namaste’
Love and Light
Rose


LENTIL SOUP RECIPE

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It is Sunday, and lazy Sunday it is. I am doing well on my journey to lose weight and get fit. Tomorrow is my first weigh in, so I probably will make a nice light, low sodium meal for Sunday dinner. One of my staple recipes is my Italian Style Lentil Soup. I make it almost every week, we love it and it is super healthy. 



I am great at making delicious vegetarian soups. I have become quite savvy at reinventing recipes to be healthy or vegetarian. I am no longer vegetarian but I eat that way most of the time. I hope you get the chance to make my simple yet wonderful Italian Style Lentil Soup. It is easy, inexpensive and oh so hearty. Serve it with some warmed crusty whole grain bread and you will sure win over even the most die-hard meat eaters of your family and friends. It is a big pot of deliciousness for all to savor and share, especially on a cool evening. I admit though, I also make this on a hot summer night. This soup is so healthy, and high in protein and fiber. A great way to eat a fulfilling meal and still stay on track.

ITALIAN STYLE LENTIL SOUP

You will need

One bag of dried lentils

A few tablespoons of olive oil ( I use two to three)

Chopped up onions, celery, and carrots. Enough to fill up the bottom of a semi large pot. I use Mirepoix 14.5 oz from Trader Joe’s, it is already pre-cut and I just add my own garlic. I use about six garlic cloves.
If you do not find Mirepoix use one large onion, two carrots, and two celery stalks, chopped fine.

Two  cartons of vegetable stock 32 fl oz. I use trader Joe’s.  You can use regular or low sodium, I have tried both. I usually use the low sodium vegetable broth.

One large can of diced tomatoes in juice.

One small can of tomato paste

Sea salt, ground pepper, dried basil.

Parmesan cheese to garnish

Saute garlic, onion, celery, and carrots in olive oil for a few minutes til the onion caramelizes and the vegetables cook down. Salt,pepper, and add some basil as you are cooking the vegetables. After they cook down mix in one small can of tomato paste.

Add full bag of lentils, 2 cartons of vegetable stock, and whole can of tomatoes with juice. You may need to add a little bit of water to fill pot up.

Add a bit more salt, pepper, and dried basil for flavor and stir.

Bring to a rolling boil, then simmer on low for 45 minutes covered.

When finished you can sprinkle Parmesan cheese and mix it in for more flavor.

I once sauteed some kale and added it to the soup right before it was finished cooking. It made it richer and more stew like.

I serve this with warmed whole grain bread from the bakery. It is absolutely delicious.

I hope you try and enjoy my Italian Lentil Soup Recipe. I love it and sometimes it is difficult to only have one bowl. Love and light to all from my west coast home to yours. Ciao for now.
Namaste’
Rose