2 1/4 lbs Roma tomatoes, halved lengthwise
1 1/4 lbs Cherry tomatoes
4 1/2 Tbsp olive oil
Salt and freshly ground black pepper
8 cloves garlic, peeled and left whole
2 small yellow onions, sliced just under 1/2-inch thick
2 cups (32g) lightly packed fresh basil leaves
4 - 5 cups vegetable broth


6 slices of bread
6 slices of mozzarella or cheddar cheese


Preheat oven to 425 degrees.

Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright).

Place onion slices and garlic on a rimmed half sheet and toss with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper.

Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden.

Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes (I didn't do this with mine but later wished I would have so I'd recommend it so the soup isn't loaded with peels. If you want some peel then I'd peel at least half).

Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired.

Blend soup with an immersion blender or in small batches in a blender (only fill blender half full).

Serve warm topped with grilled cheese croutons if desired.


For the grilled cheese croutons use 6 slices of hearty sandwich bread, brush outsides of all slices with 1/2 Tbsp of butter on each.

Sprinkle about 1/2 cup (2 oz) shredded mozzarella or cheddar over non-buttered sides of three slices.

Top with remaining 3 slices of bread with buttered side up. Cook in a non-stick skillet over medium heat, reducing to medium-low as needed, until bottom is golden brown.

Flip and cook opposite side until golden. Cool just slightly then cut into squares.

Recipe and Image from Cooking Classy



1 lb of white beans—Cannellini or Great Northern—about 2 1/2 cups
2 quarts of water
2-3 lbs of smoked ham hocks or shanks
2 teaspoons Herbes de Provence, or Italian seasoning
1 Tbsp olive oil
1 cup of diced onions (about 1 small onion)
1 cup chopped celery (about 2-3 ribs)
2/3 cup chopped carrots (about 1 medium carrot)
2-3 cloves garlic, minced
Tabasco sauce
Salt and pepper
Fresh parsley


Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.

While the beans are soaking, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans, the onions, garlic, and the chopped celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

Add several drops of Tabasco to taste. Add salt and pepper to taste.

Serve with a pinch of chopped fresh parsley.

Recipe and Image from Simply Recipes



2 large chicken breasts, thawed
1 10oz can red enchilada sauce
1 14oz can black beans, rinsed and drained
1 14oz can corn, drained
1 4-7oz can diced green chiles
1 14oz can diced tomatoes, with juice
1 14oz can chicken broth
1 TBS minced garlic
1 tsp salt

Optional Toppings:

chopped cilantro
tortilla strips
sour cream
shredded cheese


Add all the ingredients to the slow cooker and stir to combine.

Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)

Use two forks to shred chicken.

Serve hot with toppings, if desired.

Recipe and Image from Like Mother Like Daughter



1 lb lean ground beef
2 teaspoons minced garlic
2 (14.5 oz) cans italian style diced tomatoes, undrained
1 jar (24 oz) favorite marinara sauce
2 cups reduced sodium beef broth
1 teaspoon Italian Seasoning
2 cups lasagna noodles, broken into small pieces
½ cup ricotta cheese
1 cup Italian blend cheese, shredded


Boil the broken lasagna noodles per package directions.

In a dutch oven cook the ground beef until browned and no longer pink.

Stir in the minced garlic and cook for about 1 minute.

Pour in the diced tomatoes and their liquid. Simmer for about 2 minutes.

Pour in the marinara sauce and beef broth.

Stir in the Italian seasoning.

Stir in the drained cooked pasta.

Let the soup simmer for about 5 minutes.

About 5 minutes before serving spoon in the ricotta cheese, and top with shredded Italian style cheese. Cover for about 3 - 5 minutes to let cheese melt.

Serve hot.

Recipe and Image from Flavor Mosiac