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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Add pesto to bean soup and get ready for yum!

By Linda Gassenheimer





http://www.JewishWorldReview.com | (MCT) Thinking of trimming the budget and waistline? This pesto and bean soup is quick, easy on the pocketbook, healthful and delicious.


A simple pesto sauce adds body and flavor to the Italian soup. Pesto, made from basil, is considered one of the world's best pasta sauces. Happily, there are many good prepared ones that add flavor and save time.


Pasta and beans are both at the top of the list for healthy diets. This meal can be turned into a vegetarian dinner by substituting vegetable broth.


This recipe calls for acini pepe, a very small pasta that is perfect for soups. You can use pastina, orzo (rice-shaped pasta) or any type of small pasta. You can also use leftover pasta. Break it into small, equal-size pieces.


The soup on its own is a meal in itself, or make this colorful accompaniment:


Roasted Pepper Bruschetta: Heat broiler and line a baking sheet with foil. Spray one side of 2 slices Italian bread (or 2 split Italian rolls) with olive oil. Place under broiler 1 minute. Remove and spoon 2 tablespoon sliced roasted red peppers over each piece of bread. Return to broiler for 1 minute.


This meal contains a total of 682 calories per serving with 19 percent of calories from fat.


Wine suggestion: I'd drink a simple chardonnay with this.


SHOPPING LIST


1 can cannellini beans, 1 small box acini pepe or other small pasta, 1 small loaf Italian bread or 2 Italian rolls, 1 small jar sweet roasted peppers, 1 can olive oil spray, 1 container prepared pesto sauce, 1 bottle dry white wine, 1 small package frozen peas.


STAPLES


Onion; carrots; hot pepper sauce; fat-free, low-salt chicken broth.


HELPFUL HINTS:


  • Great Northern beans can be substituted for cannellini beans

  • Thick sliced country bread or French baguette can be used instead of Italian bread


COUNTDOWN:

Prepare soup

While water comes to a boil, prepare ingredients

Preheat broiler

While soup cooks, make bruschetta




PASTA, PESTO AND BEAN SOUP

  • Olive oil spray

  • 1/2 medium onion, sliced (about 1 cup)

  • 2 medium carrots, sliced (about 1 cup)

  • 2-1/2 cups fat-free, low-salt chicken broth

  • 1 cup dry white wine

  • 1/3 cup acini pepe pasta

  • 1 cup rinsed and drained canned cannellini beans

  • 1/2 cup frozen peas

  • Several drops hot pepper sauce

  • 3 tablespoons prepared pesto sauce

Heat a large sauce pan over high heat and spray with olive oil. Add onion and carrots and saute, stirring, 3 minutes. Add broth, wine, pasta and beans. Reduce heat to medium and simmer, uncovered, 15 minutes. Add peas and hot pepper sauce; simmer 5 more minutes. Remove soup from heat and stir in pesto sauce. Makes 2 servings.


Per serving: 570 calories (20 percent from fat), 12.4 g fat (2.8 g saturated, 8.3 g monounsaturated), 8 mg cholesterol, 22.9 g protein, 72.5 g carbohydrates, 12.1 g fiber, 1,026 mg sodium.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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