White Bean Pasta

White Bean Pasta with Broccoli

½ lb. pasta

½ red onion, chopped
3 cloves garlic, chopped
1 head fresh broccoli, chopped (or 2 c. spinach, chopped)
1-15 oz. can Great Northern beans, drained & rinsed
1-15 oz can diced tomatoes (&/or ½ c. sun-dried tomatoes)
1 can tomato sauce
1 small can sliced black olives (optional)
1 Tbsp. dried basil
2 Tbsp. dried oregano
Lots of freshly ground black pepper


Prepare pasta al dente according to package directions. Sauté everything (except pasta) for 10 minutes or until broccoli is tender, but still slightly firm. Toss with hot pasta, top with fresh ground pepper and serve at once.

Lentil Barley Soup

I posted some pictures of my Lentil Barley Soup on my Facebook page yesterday and a few of you asked for the recipe...so here it is:

Lentil Barley Soup
I love this easy soup. When I don't have a dinner plan, this is easy to throw together because we always have these simple ingredients on hand.

9 c. water (or 4 cups veggie broth + 5 cups water)
1½ c. uncooked brown or green lentils, rinsed
¾ c. uncooked pearled barley, rinsed
4 ribs celery, sliced
6 carrots, sliced
1 onion, chopped
1 clove garlic, minced
½ tsp ground cumin
A handful of chopped greens (kale, spinach, etc…) (optional)
One large tomato, chopped (optional)
The juice of one lemon (optional)

In a large pot, add all ingredients (except greens, tomato, and lemon juice), cover and bring to a boil. Reduce heat and simmer covered for 1 hour. Stir in chopped green, tomato, and lemon juice. Serve warm.