Rachael Ray's Hearty and Healthy 3 Bean Minesstrone

Dr. Oz posted another one of Rachael Ray's fabulous recipes. Check out her recipe for 3 bean minestrone soup.

RACHAEL RAY’S HEARTY AND HEALTHY 3 BEAN MINESTRONE

This minestrone is gorgeous, hearty, delicious and full of vegetables. Simple to make using Rachael Ray's Parmigiano and Herb-Fortified Stock as the base, this soup will keep you satisfied.

Ingredients

Serves 4

8 cups Parmigiano and Herb-Fortified Stock

4 Roasted Tomatoes, chopped,

2 tbsp extra virgin olive oil, plus some for drizzling

1 (1/8-inch thick) slice prosciutto di Parma, about 1/4 lb, optional

1 onion, chopped

2 to 3 ribs celery, finely chopped

2 carrots, peeled and finely chopped

4 cloves roasted garlic (from roasted tomato recipe), recipe follows

1 red chili pepper, finely chopped or thinly sliced

Salt and freshly ground black pepper

1 lb small potatoes, chopped or 1 cup small pasta

1 (15 oz.) can cannellini beans, drained

1 (15 to 15.5 oz.) can garbanzo beans, drained

5 oz. fresh, thin green beans, cut into thirds

1 small head escarole or small bundle chard, shredded

Lemon zest

Parmesan cheese, shredded, for topping

Hot, crusty bread for mopping

Directions

Set aside or prepare the stock and roasted tomatoes.

Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chili pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra virgin olive oil. Cover and store separately from the soup.

Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.

To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.

Prep Time: 20 min

Inactive Prep Time: 1 hr

Cook Time: 40 min

Level: Intermediate

Recipe courtesy Rachael Ray.

Rachael Ray's Turkey Meat Loaves with Smashed Sweet Potatoes, Pease, and Radishes

I seriously love Rachael Ray's recipes... here is one that I found on Dr. Oz for turkey meat loaves and mashed sweet potatoes.

RACHAEL RAY’S TURKEY MEAT LOAVES WITH SMASHED SWEET POTATOES, PEAS AND RADISHES

Sweet potatoes are one of the most nutrient-filled items in the produce department, and ground turkey breast is 99% fat-free. In addition to being nutritious, this recipe stretches your dollars by making up to 6 mini meatloaves that you can roast in your oven.

Ingredients

Serves 6

5 medium sweet potatoes, peeled and cubed

Salt

2 lbs ground turkey

2 slices whole-wheat bread, toasted and buttered, finely chopped

1½ cups chicken stock

1 egg, beaten

1 large shallot, finely chopped

2 tbsp chopped fresh thyme leaves

2 rounded tbsp orange marmalade

2 rounded tbsp grainy mustard

Black pepper

Extra-virgin olive oil, for drizzling

4 tbsp (½ stick) butter

2 tbsp all-purpose flour

Splash of orange juice

1 tbsp Worcestershire sauce

2 (10-oz) boxes frozen green peas

1/2 cup chopped radishes

1/4cup chopped fresh chives

1/2 cup cream or half-and-half

Freshly grated nutmeg

Directions

Preheat the oven to 425°F. Place the potatoes in a pot, cover with water, and bring to a boil; salt the water and cook until the potatoes are tender, about 12 to 15 minutes.

Cover a large rimmed baking sheet with parchment paper.

Meanwhile, mix the turkey with the bread, a splash of stock, the egg, shallots, thyme, and marmalade, then combine with the mustard and salt and pepper. Form 6 mini meat loaves and arrange on the parchment paper, drizzle with some EVOO, and roast until golden, 20 minutes or so. An instant-read thermometer inserted into the centers of the loaves should read 165°F.

For the gravy, over medium heat in a skillet, melt 2 tablespoons of butter, whisk in the flour for 1 minute, then whisk in a splash of orange juice, the Worcestershire, and 1 cup of the chicken stock. Cook to thicken for a few minutes and season with salt and pepper to taste.

To a second larger skillet, add the peas, a small splash of water, and the remaining 2 tablespoons of butter. Bring the peas to a boil, cook off the water for 2 to 3 minutes, then reduce the heat to medium and sauté with the radishes for 2 to 3 minutes more. Add the chives and season with salt and pepper.

Drain the cooked sweet potatoes and return them to the hot pot. Mash with a little stock and the cream, then add salt, pepper, and nutmeg to taste.

Serve the meat loaves with gravy on top and with sweet potatoes and peas and radishes alongside.