Bean and Pasta Soup


Bean and Pasta Soup

Bean and Pasta Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


We’re always on the lookout for great, low-fat recipes and this soup fits the bill.  Loaded with veggies and pasta, it’s fast, filling and delicious.  I make it every week.

          Maria Gooding                                                                                Union, Ontario


Bean and Pasta Soup Recipe

Bean and Pasta Soup

1 cup uncooked small pasta

2 celery ribs, thinly sliced

2 medium carrots, thinly sliced

1 medium onion, chopped

1 Tbsp. olive oil

1 garlic clove, minced

2 cups water

1 can (14 ½ oz.) diced tomatoes, undrained

1 ¼ cups reduced-sodium chicken broth or vegetable broth

1 tsp. dried basil

½ tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 cups shredded fresh spinach

¼ cup shredded Parmesan cheese, optional

Cook pasta according to package directions.  Meanwhile, in a large nonstick saucepan, sauté the celery, carrots and onion in oil for 5 minutes.  Add garlic; cook 1 minute longer.  Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until carrots are tender.

Drain pasta; stir into vegetable mixture.  Add beans; heat through.  Stir in spinach; cook until spinach is wilted, about 2 minutes.  Sprinkle with Parmesan cheese if desired.            5 servings


(Recipe for Bean and Pasta Soup was on, 2014)


Taco Casserole

Taco Casserole

Taco Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes




When you’re bored with traditional tacos, give this filling main dish a try.  It puts the same Southwestern taste into a comforting casserole.

                               Bonnie King                                                                         Lansing, Michigan


Taco Casserole Recipe

Taco Casserole

2 1/2 Lbs. ground beef

2 packages taco seasoning

2/3 cup water

1 can (16 oz.) kidney beans, rinsed and drained

1 cup (4 oz.) shredded Monterey Jack or pepper Jack cheese

2 eggs, lightly beaten

1 cup 2% milk

1 ½ cups biscuit/baking mix

1 cup (8 oz.) sour cream

1 cup (4 oz.) shredded cheddar cheese

2 cup shredded lettuce

1 medium tomato, diced

1 cup (2 ¼ oz.) sliced ripe olives, drained


In a large skillet, cook beef over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduced heat and simmer for 5 minutes.  Stir in beans.

Spoon meat mixture into a greased 8 inch square baking dish.  Sprinkle with Monterey Jack cheese.  In a large bowl, combine the eggs, milk and biscuit mix until moistened.  Pour over cheese.

Bake, uncovered, at  400 F. for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.  Spread with sour cream.  Top with cheddar cheese, lettuce, tomato and olives.

6-8 servings


(Recipe for Taco Casserole was in