Autumn Pasta and Bean Soup with Autumn Salad

1/2 Ib. ditalini pasta, cooked “al dente”, drained, set aside
2 T. olive oiS
2 cloves garlic, minced
1 yellow pepper, diced
15 oz. can garbanzo beans
15 oz. can chopped tomatoes
1/2 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
1 tsp. dried Italian seasoning
2 cups chicken broth
4 cups chopped Swiss chard, spinach or kale
grated Parmesan cheese

In a medium saucepan, heat olive oil and add garlic and yellow pepper.
Saute for 2 minutes. Add can garbanzo beans, chopped tomatoes, salt, pepper, cayenne
pepper, and Italian seasoning. Cover; simmer 10 minutes. Remove from heat. Add broth.
Add pasta and Swiss chard. Return to heat for 2-3 minutes. Serve with grated Parmesan
cheese on top.
6-8 cups mixed greens
2 pears, cored and thinly sliced
1/2 cup crasins
1/2 cup crumbled blue cheese
1/4 cup toasted pine nuts

Place in serving bowl as listed.
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. chopped garlic

Whisk together the ingredients for dressing. Pour over salad Serves 6-8.

Add comment