Pasta E. Fagioli

• 1 tbl. olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 ribs celery, sliced
• 2 carrots, chopped
• 3 sprigs fresh thyme
• 2 tbl. fresh oregano
• 28 oz. can crushed tomatoes with liquid
• 3 c. chicken stock
• 8 oz. navy beans, cooked
• 2 c. rigatoni, cooked
• 1/2 c. basil leaves
• Heat olive oil in large nonstick soup pot. Saute onions, garlic, carrots, and celery. Add thyme, oregano, tomatoes, and stock, then simmer for 1 hour. Before serving, add beans and rigatoni. Heat through and serve with basil garnish.
• cals= 336 fat=5 grams cholesterol=38 mgrams

  Stuffed 'Shrooms

• 1 lb. medium mushrooms, washed
• 2 tbl. olive oil divided
• 1/2 c. red bell pepper, finely chopped
• 1/4 c. onions, finely chopped
• 1/4 c. creamy mustard
• 1/4 tsp. each garlic powder and oregano
• 1 tbl. parmesan
• fresh parsley for garnish
• Remove and mince mushroom stems. Place caps right side up on pan, brush with oil, and broil 5-10 minutes, until tender. Remove, drain, and set aside. Saute stems, pepper and onion 5 minutes in olive oil. Add mustard and seasonings. Spoon 1 tsp. into each cap, spinkle with parmesan, and broil until melted. Garnish with parsley.
• cals= 124 fat=9 grams cholesterol=1mgram

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