1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons orzo, or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
2 tbsp olive oil
1 28-oz can crushed tomatoes or 2-15 oz cans diced tomatoes
2 cups chicken or vegetable stock
1/2 tsp dried basil
Salt & Pepper
Chop the onion.
In a saucepan, heat the olive oil over medium high heat. Add the chopped onion and cook until softened and translucent.
Next, add the tomatoes, stock, dried basil, and a pinch each of salt and pepper.
Once the soup has reached a simmer, reduce the heat to low and simmer for ten minutes, allowing the flavors to combine.
Optionally, puree the soup with an immersion blender or in batches in a blender for a smooth texture.
Adjust the seasonings with additional salt and pepper to taste.
Also see >> https://dietingandhealthyeatingblogger.wordpress.com/2012/07/09/why-tomatos-are-good-for-you/
1/4 cup olive oil
1 cup onion, finely chopped
1/2 cup celery, with leaves, chopped
1 or 2 cloves garlic, minced
1 28-ounce tin of tomatoes, with juice
1 large can Italian white beans (Cannelli)
5 cups beef or vegetable stock
1/2 cup flat parsley, finely chopped
1 cup extra-finely sliced, then roughly chopped cabbage
2 zucchini, unpeeled and cut into little cubes
1/2 cup ditalini (little tiny macaroni)
Garnish: Parmesan cheese
Saute the onion and celery in the oil til wilted, toss in garlic and stir for a minute, then put in cut-up tomatoes and cook down for about 10 minutes to concentrate flavors. Stir in beef OR veg stock, reserved tomato juice, and beans and bring to a boil. Add the parsley, lower heat, and cook for about 30 minutes.
Add cabbage, zucchini, and ditalini and cook at a gentle boil until pasta is tender, about 15 minutes.