EASY TO MAINTAIN VEGETABLE GARDEN RECIPES

GREEN BEAN AND MUSHROOM MEDLEY RECIPE | ALLRECIPES

Green Bean and Mushroom Medley Recipe | Allrecipes image

This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.

Provided by THE MOM

Categories Green Bean Side Dishes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

½ pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
¼ cup butter
1 onion, sliced
½ pound fresh mushrooms, sliced
1 teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon garlic salt
¼ teaspoon white pepper

Steps:

Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Nutrition Facts : Calories 102.9 calories, CarbohydrateContent 7.7 g, CholesterolContent 20.3 mg, FatContent 7.9 g, FiberContent 2.7 g, ProteinContent 1.9 g, SaturatedFatContent 4.9 g, SodiumContent 610 mg, SugarContent 2.9 g

SUMMER MINESTRONE SOUP RECIPE | MYRECIPES

Summer Minestrone Soup Recipe | MyRecipes image

A gentle simmer keeps the vegetables in the soup slightly firm, so they maintain their texture during freezing and reheating.

Provided by Diane Morgan

Total Time 1 hours 5 minutes

Yield Serves 8

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 cups thinly sliced leek, white and light green parts only (about 2 leeks)
1 cup thinly sliced carrot
1 cup thinly sliced celery
2 large garlic cloves, minced
2 tablespoons tomato paste
8 cups unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided
2 cups chopped yellow squash
2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup fresh green beans, cut into 1-inch pieces
½ cup uncooked ditalini pasta
¾ teaspoon kosher salt
½ teaspoon black pepper
5 ounces Lacinato kale, stemmed and chopped
¼ cup homemade or refrigerated pesto (such as Buitoni)
2 ounces Parmesan cheese, grated (about 1/2 cup)

Steps:

Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally (do not brown). Add tomato paste; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.
Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, salt, and black pepper to pan. Increase heat to medium; cook 10 minutes. Stir in kale; cook 2 minutes. Place 2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1 1/2 teaspoons pesto and 1 tablespoon Parmesan cheese.
How-To
FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.
THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.
REHEAT: Pour soup into a large Dutch oven. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with pesto and Parmesan cheese.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 28 g, CholesterolContent 9 mg, FatContent 9.8 g, FiberContent 5 g, ProteinContent 14 g, SaturatedFatContent 2.5 g, SodiumContent 551 mg

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