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1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed 1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed 3 tablespoons olive oil, plus more for drizzling on bread> 1/2 pound diced pancetta 2 cups diced yellow onions 1 cup diced celery 1 cup diced carrots 4 cloves garlic, sliced Salt and freshly ground black pepper 1 (14-ounce) can diced tomatoes 1 (14-ounce) can chick peas, drained and rinsed...

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2 pounds small to medium zucchini (about 5) stems trimmed but not peeled 1 tablespoon olive oil 1 large yellow onion, chopped 1 medium carrot, chopped 1/2 medium jalapeno pepper, seeded and minced 2 cloves garlic, minced 1 (32 oz.) carton reduced-sodium chicken broth Salt and freshly ground pepper to taste 1/4 cup coarsely chopped fresh basil 6 tablespoons freshly grated parmesan cheese 1. Slice part of one zucchini into julienne strips to equal 1/2 cup strips, cutting each julienne...

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5 russet potatoes, scrubbed well and cubed 2 onions, chopped 2 stalks celery, chopped 2 cans corn, undrained (I used 4 ears of fresh) 2 tablespoons butter 1 can chicken broth 1 cup milk In a crock-pot, add everything except the milk and cook on low for 8-9 hours. (You know your own crock-pot, so adjust the time accordingly. I cooked the chowder for 5 hours.) Add the milk and cook for another 30 minutes, then serve up!

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1 Tablespoon olive oil 1 onion, chopped 2 cloves garlic, pressed 1 small red bell pepper, chopped 1/2 teaspoon oregano (if using fresh herbs, triple the amount: 1/2 t dried = 1 1/2 t fresh) 1/2 teaspoon thyme 1 teaspoon cumin pinch red pepper flakes 2 cans chicken broth 2 cans black beans, drained (we added a third can of beans at the very end - whole beans) salt and pepper to taste In a soup pot, heat oil over medium-high heat...

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