1 Can Great Northern Beans
1 Can Kidney Beans
2 Cans Italian Diced Tomatoes
32 oz Vegetable Broth

1/2 lb Whole Grain Penne Pasta

Dump first 4 ingredients into a pot and bring to a boil.  Add pasta.  Remove from heat and serve once pasta is cooked.

Courtesy of:  Christina Lowery, Co-Lead Pastor


1 tablespoon extra-virgin olive oil
1/2 cup diced onion
4 cups Vegtable Broth or water
1 (14.5 oz) can diced tomatoes
1 (15-oz) can black beans, rinsed & drained
1 (15-oz) can pinto beans, rinsed, drained, & mashed
1 (15-oz) can corn, drained
½ cup dry polenta 
1 tablespoon Taco Seasoning
1 teaspoon salt
1/8 teaspoon pepper

Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes. Makes 8 cups.

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2 teaspoons olive oil 
1 ½ cups chopped onion 
1 medium carrot, diced 
1 clove garlic, minced 
½ cup long-grain brown rice, uncooked 
2 ½ cups water 
1 ¼ cups vegetable broth 
2 14 ½ ounce cans unsalted diced tomatoes 
1 teaspoon dried Italian seasoning 
1 medium zucchini, halved lengthwise and sliced 
1 15 ounce can cannellini beans, drained 
1 10 ounce package frozen chopped spinach, thawed and drained 
¼ teaspoon pepper 
Salt to taste 
  1. Heat the oil in a soup pan over medium heat; add onion, carrot and garlic. Sauté for about 5 minutes. 
  2. Add rice stir to coat with oil before adding the water and the vegetable broth. Increase the heat to bring to a boil. Reduce heat and simmer for 15 minutes. 
  3. Add remaining ingredients and simmer until rice is fully cooked
  4.  Adjust seasoning and serve. 

Courtesy of:  Sonya Ward, Connect Group Pastor

1 tablespoon extra-virgin olive oil
1 cup diced onion
1 cup diced carrots
2 cloves garlic, minced
6 cups water or Vegtable Broth 
1 cup dry lentils, sorted and rinsed
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
½ (10-ounce) package frozen chopped spinach, unthawed
½ tablespoon dried crushed rosemary
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn. Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.

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​2 tbsp olive oil
1 coarsely chopped sweet onion
2 cloves garlic
6 cups vegetable broth
2 cups water
1 sweet potato, peeled and diced in 1/2 inch pieces
1 can diced tomatoes
4 cups white beans (I like cannellini beans best)
1 cup frozen chopped collard greens
dash of chili powder
2 tbsp red wine vinegar (more or less, to taste)

Heat oil in a stock pot or dutch over over medium high heat.  Add onion and garlic, and saute for about three minutes.  Add remaining ingredients and bring to a simmer.  Reduce heat, cover, and simmer gently until sweet potatoes are tender.  Ladle into bowls.

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