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Soups And Stews

Healthy Chickpeas Dinner

Rice with Chickpeas is a traditional Italian Mediterranean one-pot meal. It’s an EASY, filling, and nutritious meal a light creamy sauce that is packed with flavor for a great tasting one-pot dinner. Of course, you can add any vegetable of choice to this EASY Mediterranean meal. With the addition of chickpeas, this dish is very inexpensive and substantial comfort food made mostly of pantry and kitchen staples. Which also makes it a great last-minute meal. Rice and Chickpea EASY meal is also perfect for VEGANS looking for a nutritious and protein-packed meal.

 

One-Pot Spinach Rice with Chickpeas | Plant-Based | Easy One-Pot Vegan Recipes

Serves 4 – 6

 

2 Tablespoon Olive Oil, optional

1 Onion, diced

4 Garlic Cloves, minced

1 cup Carrots, cut on the bias

1 cup Celery, cut on the bias

1 cup Brown Rice, uncooked

1 ½ cup Strained tomatoes or Passata

4 cups Broth or Water, if using water add more seasonings of choice

1 – 15 oz Can Chickpeas, cooked

1/4 Teaspoon Red Pepper Flakes, Optional

Salt and Pepper to taste

8 oz Fresh Spinach

 

Garnish:

¼ cup Parsley, finely chopped

Juice of a Lemon, to taste

Drizzle of Olive oil

 

  1. In a sauté pan over medium-high heat, add olive oil, onions, and garlic. Cook until onions are soft.
  2. Add carrots and celery and cook for 2-3 minutes.
  3. Add rice and cook for a few minutes to toast the rice.
  4. Add tomato sauce and broth. Cover and occasionally stir until rice is cooked. (White Rice will take about 20 minutes and Brown Rice about 50 minutes.)
  5. Add chickpeas, red pepper, salt, pepper, and spinach. Stir until the spinach is all cooked down.
  6. When ready to serve, garnish with parsley, lemon wedge, and olive oil.

Best Italian Soup

There’s nothing better on a cold night than a hearty bowl of homemade soup. The classic combination of Sausage, Creamy White Cannellini Beans, and Escarole has never been so satisfying. This EASY Italian soup, typically known as Minestra alla Napoletana, is a quick, one-pot comforting soup that will become a family favorite. The sweetness from the Escarole, creaminess from the White Beans, and spiciness from the Sausage, this has all the classic Italian flavors for a warm and comforting meal.

 

Escarole, Sausage & White Bean Soup | Minestra alla Napoletana

Serves 4 – 6

 

2 Tablespoons Olive Oil (Only if you are using lean meat like Turkey or Chicken)

1 lb Italian Sausage (sweet or hot)

½ Onion, diced

4 Garlic Cloves, minced

2 – 4 Roma Tomatoes, diced or 1 – 15 oz can Tomatoes, diced

1 15 oz can White Beans (Cannellini), drained and rinsed

1 head Escarole, trimmed and cut into 2-inch pieces

3-4 cups Chicken Broth, depending on the desired thickness of the soup

½ tsp Red Pepper Flakes

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Tablespoons Parsley, chopped

Salt and Pepper to taste

 

  1. Place olive oil (only if using a lean meat) in a stockpot and heat. Once the oil is hot, sauté Sausage until brown, about 7 – 10 minutes.
  2. Add Onions and Garlic and cook until garlic is almost golden in color, about 1 – 2 minutes.
  3. Add Tomatoes and cook for 1 minute.
  4. Add Beans and cook for 1 minute.
  5. Add Escarole and cook until wilted, about 2 minutes.
  6. Add Stock and Red Pepper Flakes and bring to a gentle boil.
  7. Turn off heat and finish the soup by adding in Butter, Cheese, and Parsley.
  8. Season with Salt and Pepper.
  9. Ladle soup in a bowl, sprinkle with additional Parsley, Cheese and drizzle a good quality Extra Virgin Olive Oil on top.

EASY Garbanzo Bean Stew | Plant-Based Recipe |1 DISH Makes 8 RECIPES

talian-Style Zucchini and Chickpea Sauté is a very colorful, hearty, classic Italian dish that features a variety of garden favorite veggies. Make this ONE recipe and recreate 7 NEW meals for the rest of the week!

QUICK and EASY Zucchini and Bean Sauté

1 Onion, diced

6 cloves Garlic, minced

1 large Red Bell Pepper, diced

3 medium Zucchini,

¼” slices and quartered

1 15-oz. can Chickpeas, rinsed and drained (1½ cups)

1 cup Marinara Sauce

1 teaspoon Oregano, dried

1 teaspoon Italian Seasoning, dried Salt and Pepper, to taste Garnish

8 leaves Basil, chiffonade

¼ cup Parsley, finely chopped Lemon

1. In a large sauté pan add a few tablespoons of olive oil. Then add onions and garlic. Sautee for a few minutes.

2. Add bell peppers, tomato sauce, oregano, and Italian seasoning and continue to cook for about 5 minutes

3. Add zucchini and chickpeas. Stir to fully incorporate. Cook for about 10 – 15 minutes or until zucchini is cooked to tender. Careful not to overcook zucchini so that it is not mushy.

4. Once cooked, remove from heat and garnish with fresh herbs and lemon juice Note: You can add liquid (water or broth) if you like it more broth-like. Or feels the dish is too dry

How To Make Simple EASY Winter Hearty Lentil Soup | Mediterranean Healthy Dish

One of the things I love in the winter is a hearty bowl of hot soup. Lentil soup is one of the EASY winter hearty soups to make. All in one pot, simple and VERY budget-friendly as well as nutritious. Learning how to make Lentil Soup is an essential recipe to have in your recipe files.

Hardy Lentil Soup Recipe | One-Pot | Budget Friendly Yields 4-6 Servings

2 Tablespoons Olive Oil

1 Onion, small diced

1 Tablespoon Salt

2 Carrots, small diced

2 Celery, small diced

1 can (28 oz) diced tomatoes with Juice

1 cup Lentils, prewashed

4 cups broth, possible more

1 teaspoon Italian Seasoning

1 cup frozen peas Garlic Pepper Puree

1 Tablespoon Peppercorns

4 garlic cloves, minced

2 Tablespoons Olive Oil

1. In a Pestle, place Garlic and Peppercorns. Start to crush up Garlic and Peppercorns.

2. Add Olive Oil and continue to puree with Mortar and Pestle Soup Toppings Burrata, sliced Feta Cheese Avocados, sliced Green Onions, thinly sliced Fresh Parsley

1. In a stockpot over medium heat, add Olive Oil, Onion, and Salt. Sautee until onion is translucent.

2. Add Carrots and Celery and cook until soft.

3. Then add the broth of your choice and Italian seasoning. Start with 4 cups of Broth, then add more later if a more liquid soup is preferred. Also, add Lentils and Peppercorn Garlic Puree and mix until well combined. Cook for 30-40 minutes until Lentils are soft.

4. Once the soup is cooked, add frozen peas long enough to warm up.

5. Serve soup with toppings and don’t forget to add a drizzle of Extra Virgin Olive Oil!

Easy One Pot Lasagna Soup

Lasagna is considered an EASY favorite comfort dish but can take a few hours to make. This version of Lasagna is made soup style and takes 30 minutes to make but still has ALL the flavor of lasagna.

30 minute One Pot Lasagna Soup

1 lb Ground beef

1 Onion, finely diced

4 cloves Garlic, finely chopped

2 Tablespoons Tomato Paste

1 28-ounce can tomatoes, diced

3 cups Chicken Broth, possibly more if a brothier soup is desired

10 Lasagna Noodles, broken into pieces

1 teaspoon Oregano, dried

Salt and Pepper to taste

Garnish

Ricotta Cheese

Mozzarella, shredded

Parmesan Cheese, grated

1. In a stockpot over medium-high heat, add Ground Beef, Oregano, and Salt and Pepper and start to break up the meat as it begins to cook and brown.

2. Once Ground Beef has browned add Onions and Garlic and cook until Onions are translucent.

3. Add Tomato Paste, Diced Tomatoes, and Broth. Continue to cook over medium heat for 15 minutes.

4. Add Lasagna Noodles and continue to cook for 10-15 minutes until the Lasagna Noodles are cooked al dente. Add more Broth if Lasagna Noodles soak up too much liquid and you prefer it brothier.

5. To serve, place Lasagna Soup into a bowl and garnish with Ricotta, Mozzarella, and Parmesan Cheese.

3 EASY Ways To Use Leftover Chicken | QUICK Dinners

Repurposing leftovers to create a new dinner is a great way to use what you have and turn it into a new meal with little effort and it changes up your meal routine.

Easy Chicken Roll-Ups

2 cups Chicken, shredded

6 lasagna noodles, cooked according to package directions

4 Tablespoons Butter

4 Tablespoons Flour

2 cups Milk

2 garlic cloves, minced

¼ cup Mascarpone cheese

½ cup Parmesan Cheese

1 Lemon, Zest and Juice

1 Tablespoon Freshly Parsley, chopped plus more for garnish Salt and Pepper to taste

Preheat oven to 350°

1. In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute.

2. Add garlic and cook until fragrant.

3. Add milk and whisking constantly to avoid lumps. Once the roux has thickened, reduce to a low simmer.

4. Stir in Mascarpone and Parmesan cheese. Continue to cook on low simmer until sauce thickens again.

5. Remove from heat and add lemon zest, juice and parsley.

6. Season with salt and pepper.

7. In a bowl, add shredded chicken and ½ of the cheese sauce. Mix until chicken is completely coated with cheese sauce.

8. In a baking dish, spoon a thin layer of sauce on the bottom. Set aside.

9. Place all the cooked lasagna noodles on the work surface. Evenly spread the chicken on each of the noodles leaving 2 inches free from chicken.

10. Roll each of the noodles and place seam side down in the baking dish.

11. Spoon the remaining sauce over each of the noodles.

12. Cover baking dish with foil and bake for 15 minutes. Uncover so that the top can brown and cook for an additional 10 minutes or until the center is heated.

13. Before serving, garnish with additional parmesan cheese and parsley.

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Chicken Soup with Ricotta Dumplings

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

2 cups Celery stalks, thinly sliced

4 cups Broth of your choice (Beef, Chicken, or Vegetable) Ricotta Dumplings

½ cup Ricotta Cheese

1 Egg Yolk

2 Tablespoons Parmesan Cheese

¼ cup Flour

1 teaspoon Parsley, finely chopped

½ teaspoon Salt

¼ teaspoon Pepper

¼ teaspoon Baking Powder

2 cups Chicken, Shredded Garnish Parsley, chopped Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, and celery. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the Ricotta Dumpling mixture.

4. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined. Set aside until ready.

5. Add shredded chicken so that it can begin to warm up.

6. Using a spring-loaded scoop, scoop out ricotta mixture and add to the hot broth. Make sure it is not a roaring boil or it will break up the dumplings.

7. As the Ricotta dumplings are ready, they will float to the top.

8. When ready to serve, scoop soup into a bowl and garnish with fresh parsley and a lemon wedge.

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Chicken and Dumplings

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

2 cups Celery stalks, thinly sliced

1 cup Mushrooms, finely diced

1 cup Peas

2 cups Chicken, shredded

¼ cup Parsley, finely chopped Sauce

3 cups Broth of your choice (Beef, Chicken, or Vegetable)

4 Tablespoons Butter

4 Tablespoons Flour

½ teaspoon Salt

2 cups Milk Ricotta Dumplings

1 cup Ricotta Cheese

1 Egg

¼ cup Parmesan Cheese

½ cup Flour

2 teaspoon Parsley, finely chopped

1 teaspoon Salt

½ teaspoon Pepper

½ teaspoon Baking Powder

Preheat oven 350 degrees.

1. In a sauté pan, add olive oil, onions, and garlic. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and mushrooms. Sauté for about 5 minutes.

3. Add chicken, peas and parsley. Stir until well combined.

4. Place mixture in a baking dish.

5. To prepare the sauce, in a pot over medium heat, add butter and once melted add flour and cook for 1 minute.

6. Add broth and whisking constantly to avoid lumps. Once the roux has thickened remove from heat and pour over chicken and vegetables in the baking dish.

7. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined.

8. Using a spring-loaded scoop, scoop out ricotta mixture on top of the chicken and vegetables in the baking dish. Evenly dollop the dumplings until all the mixture is used.

9. Place in oven and cook for 30 minutes or until the mixture is bubbling and dumplings are golden brown.

10. When ready to serve, garnish with fresh parsley.

EASY Tomato Soup | Homemade Tomato Soup | EASY HEALTHY RECIPE

EASY Homemade Tomato Soup with the addition of Grilled Cheese Croutons makes this the ULTIMATE COMFORT SOUP. This is the EASIEST EVER Homemade Tomato Soup recipe that you will make. It is packed with a lot of FLAVOR from the Tomatoes and FRESHNESS from the Fresh Basil. Making this the ULTIMATE Tomato Soup with ULTIMATE Grilled Cheese.

Tomato Soup with Grilled Cheese Croutons

Serves 4

2 Tablespoon Olive Oil

1 Onion, finely diced

2 cloves Garlic, minced

2 Carrots, finely diced

3 Celery, finely diced

1 28 ounce can of Whole Tomatoes, with the juice

½ teaspoon Italian Seasoning

2 cups Broth, any flavor of choice

¼ cup Butter

¼ cup Flour

½ cup Parmesan Cheese, freshly grated Salt and Pepper, to taste

¼ cup Fresh Basil, chiffonade, or 1 teaspoon Pesto

1. In a large stockpot over medium-high heat, add Olive Oil. Once hot, add onions and garlic and sauté for a minute.

2. Then add carrots, and celery and sauté for a few minutes.

3. Add Whole Tomatoes and Italian Seasoning and slightly break up the Whole Tomatoes using a stirring utensil.

4. After 5 minutes of cooking, add Broth and cook for 10 minutes over medium-low heat.

5. Using a blender, add the Tomato Soup and puree until smooth. You might need to do this in batches if the blender is not large enough.

Note: Be careful when blending as the hot content may slash and burn you. Ensure that the plug to the lid is not on and use a towel to cover the hole instead.

6. Before returning tomato soup to the pot, make a roux by adding the butter and flour. Cook this for about 1 minute after the butter has melted. This will give the Tomato Soup a creaminess texture.

7. Add pureed Tomato Soup to the roux in the soup pot and continue to cook for a few minutes.

8. Add Parmesan Cheese and Salt and Pepper to taste. Set aside until ready to serve.

9. When ready to serve soup, add Tomato Soup to a bowl, garnish with Fresh Basil, and several Grilled Cheese Croutons.

Grill Cheese Croutons or 2 Grilled Cheese Sandwiches

4 Slices of Bread

2 slices of Cheese, ¼” thick, I used Munster cheese Butter softened

Parmesan Cheese, grated

1. Place a medium-size skillet over medium heat to start warming the skillet.

2. Butter one side of all the bread slices and add grated parmesan cheese on top of the buttered slices.

3. Place the buttered side of 2 slices of bread on the hot pan. Add a slice of cheese on top of each slice of bread. Then add the other buttered slice of bread on top of the cheese with the butter side up.

4. Continue to cook each side of the buttered bread until both sides are golden brown.

5. Remove from hot skillet and let grilled cheese cool for a few minutes before cutting into crouton size shape.

EASY Chicken Potatoes Tomatoes and Rice ONE POT EASY Dinner

EASY Chicken Potatoes Tomatoes and Rice ONE POT DINNER makes for an EASY MEAL. It is comfort food at its best! This EASY ONE POT MEAL makes for a hearty meal with the assortment of Chicken, Potatoes, Tomatoes, and Rice. A little bit of everything for everyone. Plus, for you, it is a time saver as everything goes into one dish which means easy cleanup. And this will simplify your weeknight dinners as this can be made ahead of time and popped in the oven when you get home.

Chicken with Rice-Stuffed Tomatoes and Potatoes

Serve 4

4 Chicken Thighs

4 Large Tomatoes

1 cup Rice

½ small Onion, finely diced

½ cup Parmesan Cheese

¼ cup Parsley, chopped

1 teaspoon Salt

½ teaspoon Pepper

4 Potatoes, diced

½ small Onion, diced

3 Clove Garlic, minced

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning Salt & Pepper

Preheat oven 350 degrees

1. Prepare Tomatoes: Cut tops of tomatoes and set aside. Using a spoon, scoop out as much of the tomato flesh into a bowl without breaking the skin. Sprinkle salt inside all tomatoes.

2. Puree the tomato flesh until smooth. Add rice, onions, parmesan cheese parsley, salt, and pepper to taste. Let sit for 1 hour.

Note: If you don’t want to let the rice sit for 1 hour in tomato liquid, the rice can be placed immediately in the tomato cavity, but the total cooking time will take an extra 30 minutes.

3. In a 9” x 13” baking dish, add Chicken Thighs, Potatoes, Onions, Garlic, Olive Oil, Italian Seasoning, Salt and Pepper and toss to coat.

4. Place a hollowed-out tomato in each corner of the baking dish. Surround the potatoes around the tomatoes and place the chicken in the middle of the baking dish.

5. Take the rice soaked in tomato juice and fill each of the tomatoes until there is no more filling left. Place the tops of the tomatoes back on top of each tomato.

6. Place in oven and bake for 45 – 60 minutes or until rice is completely cooked.

EASY Mediterranean Vegetable Bean SOUP

EASY Mediterranean Vegetable Bean Soup is perfect as we are approaching the fall season. This EASY soup is a great way to use some pantry staples as well as basic vegetables. EASY Mediterranean Vegetable Bean Soup is budget-friendly, it is packed with tones of FLAVOR!

Tuscan Vegetable Soup

Serves: 6 servings (1 1/2 cups each)

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon olive oil

1/2 large onion, diced

2 carrots, diced

2 stalks celery, diced

1 small zucchini, diced

1 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

32 oz chicken broth or vegetable broth or water

1 (14.5-ounce) can diced tomatoes, smash tomatoes

2 cups baby spinach leaves, chopped

1/3 cup freshly grated Parmesan, optional salt & pepper

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

2. Heat the oil in a large soup pot over medium-high heat.

3. One at a time, add the onion, carrots, celery, zucchini, garlic, thyme and sage.

4. Cook stirring occasionally until the vegetables are tender, about 5 minutes.

5. Add the broth (or water) and tomatoes with the juice and bring to a boil.

6. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

7. Serve topped with Parmesan if desired.

Comfort Soup on a Budget – Poor Man’s Country Style Soup

Poor Man’s Country Style Comfort Soup is a very flavorful comforting soup, also referred to as Minestra di Campagna or Minestrone from the region of Campagna Italy. Don’t let the Poor Man in the title fool you. This Country Style Comfort Soup is simple and easy to make, great if you are on a budget and very filling for a quick night meal or family dinner. This Poor Man’s Country Style Soup is great as a meal in itself.

Minestra di Campagna – Poor Man’s Country Style Soup
Serves 4

1 cup dried white beans (Great Northern or Cannelli) Soaked overnight in enough cold water to cover beans by 4 inches.
Or 2 cups of canned beans, drained and rinsed

6 slices of pancetta, chopped (Bacon can be substituted)
1 large onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
½ head of cabbage, cut into 1-inch squares
2 cups of beans
8 cups water
Freshly grated Parmesan cheese
Extra-virgin olive oil
Salt and pepper to taste

1. Coat the bottom of a large pot with the olive oil.
2. Add pancetta, onion and garlic and sauté until the onion starts to sweat.
3. Add the carrots, celery and cabbage and continue to sauté about 5 minutes.
4. Add 8 cups of water and bring to a boil and continue to cook about 30 minutes.
5. Partially cover pot, reduce heat and simmer until beans are tender, stirring occasionally, about 1 hour.
6. Season with salt and pepper.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

This quick, easy, and hearty one-pot comforting soup will become a family favorite. The sweetness from the Escarole, creaminess from the white beans, and spiciness from the sausage, this has all the classic Italian flavors for a warm and comforting meal.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

Serves 5 – 6

1 tsp olive oil

1 lb Italian sausage (sweet or hot)

4 large Garlic Cloves, minced

1 head Escarole, trimmed and cut into 2-inch pieces

3 cups White Beans (canned is ok – about 2 cans)

4 cups Chicken Stock

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Roma Tomatoes, diced (or canned about 1 cup)

2 tbsp Parsley, chopped

½ tsp Red Pepper Flakes, optional

1. Place olive oil in a stockpot and heat. Once oil is hot, sauté sausage until brown.

2. Add garlic and onion and continue until onion translucent.

3. Add escarole and cook until wilted, about 2 minutes.

4. Add beans and tomatoes and cook for 1 minute.

5. Add stock, cover and bring to a gentle boil.

6. Once escarole has all cooked down, stir in butter, cheese, and parsley. Continue cooking until butter has melted.

7. Season with salt and pepper.

8. Ladle stew in a bowl, sprinkle with parsley, cheese and drizzle a good quality olive oil on top.

Mini Meatball Vegetable Soup Recipe

This hearty, delicious soup consists of simple ingredients and takes less than 30 minutes to make. What makes this dish so easy is that you don’t have to brown the tiny meatballs beforehand; they cook in the broth giving lots of flavor and saving you time. Pairs perfect with a loaf of fresh bread.

Mini Meatball Vegetable Soup Recipe

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

5-6 Celery stalks, thinly sliced

2 Potatoes, diced

4 cups Broth of your choice (Beef, Chicken, or Vegetable)

Meatballs

1 pound of ground meat of your choice (Beef, Turkey, Chicken, etc.)

1 teaspoon Salt

½ teaspoon Pepper

1 teaspoon Oregano

½ teaspoon Garlic powder or 1 fresh garlic clove minced

1/3 cup Panko Bread Crumbs

¼ cup Parmesan cheese, grated

Garnish

Parsley, chopped

Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and potatoes. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the meatball mixture.

4. Once the soup is hot, meatballs can be added all at once or one at a time as rolled. Make sure it is not a high boil. Do not meatballs to break apart.

5. When ready to serve, garnish with fresh parsley and a lemon wedge.

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Website Administration by Geek Daddy.

© Copyright – Greenolivecooking.com