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Tagged as: beans

Chicken Sausage, White Bean and Kale Soup

Developed by Brittany Chin, RD, LD   Serving size: 1 cup   2 tablespoons olive oil ½ Vidalia onion, diced 1 tablespoon garlic, chopped 1 pint grape tomatoes, halved ½ tablespoon black pepper 1 teaspoon dried thyme 2 teaspoons dried oregano 1 bay leaf 5 cups chopped kale 3 pre-cooked

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Pasta With Beans and Vegetables

Developed by the Food Bank for New York City   Servings: 8   2 T oil 3 garlic cloves, minced 1 can (28 oz) tomatoes, diced or crushed 4 cups fresh spinach 2 cups cooked red kidney beans 2 cups pasta shells, cooked and drained Salt and pepper to taste

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