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Nov. 19, 2009
Binyamin L. Jolkovsky: Please Listen to this Godcast (5 minutes)
Jonathan Tobin: ADL Crosses the Line with Report Bashing Obama Critics
Nov. 18, 2009
Rabbi Yonason Goldson: What Judaism has to say about the secret of the Mona Lisa's smile
JWisdom.com: The (Jewish) Dating Game with Rabbi Lawrence Hajioff (8 minutes)
Nov. 17, 2009
Steven Emerson: How Does the 4th Amendment Impact Terror Finance Investigations?
JWisdom.com: If Frank Sinatra married Edith Piaf with Rabbi Y.Y. Rubinstein (2 minutes) Life lessons from what would be regarded as the most inappropriate lyrics ever sung
Nov. 16, 2009
The Jewish Ethicist by Rabbi Dr. Asher Meir : When borrowing is stealing
JWisdom.com: Deconstructing faith with Rabbi Warren Goldstein (9 minutes)
Nov. 13, 2009
JWisdom.com Sarah's subjective reality with Rabbi Sroy Levitansky ( 6 minutes)
Caroline B. Glick: Obama's failure, Netanyahu's opportunity
Nov. 12, 2009
The Kosher Gourmet By Marialisa Calta : A sweet sweet potato treat
JWisdom.com Does God get tired? with Rabbi Harvey Belovski ( 5 minutes)
Nov. 11, 2009
Rabbi Avi Shafran: Jews and money: When anti-Semitism isn't
JWisdom.com Marriages are not made in Heaven with Rabbi Lawrence Hajioff (VERY fast 15 minutes)
Nov. 10, 2009
Michael Doyle: Author of book exposing CAIR ordered to remove supporting documents from Web
JWisdom.com If the creation so loudly shouts the existence of the Creator, why aren't more people believers? with Rabbi Naftali Brawer (9 minutes)
Nov. 9, 2009
Mark Steyn: Shooter exposes hole in U.S. terror strategy
JWisdom.com It's never too late to have a happy childhood with Sarah Chana Radcliffe (5 minutes)
Nov. 6, 2009
Rabbi Berel Wein: Choosing to hear
JWisdom.com Zero to 1/60th: How to Empower An Hour with Gavriel Aryeh Sande (7 minutes)
Caroline B. Glick The mullahs' big week
Suzanne Fields A Fallen Wall for Fallen Man
Nov. 5, 2009
The Kosher Gourmet: Three scrumptious -- but simple -- butternut squash dishes
JWisdom.com Hidden Hints: Unlocking Faith & Prayer with Rabbi Jay Yaacov Schwartz (10 minutes)
Nov. 4, 2009
Tom Hamburger and Kim Geiger: Should prayers be covered?
JWisdom.com When God played peacemaker With Rabbi Sroy Levitansky (5 minutes)
Nov. 3, 2009
Martin Peretz: Beware, Barack. Beware, Rahm. Beware, Axelrod
JWisdom.com Are you are closet idolater? With Sara Yoheved Rigler (10 minutes)
Nov. 2, 2009
Paul Greenberg: The Holocaust is now on Facebook
JWisdom.com Abraham's Strange Change With Rabbi Yitzchok Fingerer (5 minutes)
Oct. 29, 2003
Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review

Add pesto to bean soup and get ready for yum!

By Linda Gassenheimer


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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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