SIMPLE VEGETABLE QUICHE

SIMPLE VEGETABLE QUICHE

Serving Size 6 

3-4 slices bread

1 1/4 cups skim milk

4 cups fresh vegetables -- as desired

1 cup low-fat cheese -- grated

1 tablespoon flour

3 eggs

1 large tomato

1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,

and arrange to cover the bottom.

Saute vegetables in a non-stick skillet, using a bit of water or

broth, till they are crisp-tender. Put into bread crust. Beat remaining

ingredients together and pour over. Bake about 45 minutes at 350.

TUSCAN NAVY BEAN SOUP

Tuscan Navy Bean Soup

Serving Size: 6

2 tablespoons olive oil

1 medium onion -- chopped

3 cloves garlic -- minced or pressed

3 cups vegetable broth

1 16 oz. can diced tomatoes. Undrained.

1 teaspoon dried basil

1/2 teaspoon dried oregano

salt & pepper to taste

1/2 cup small uncooked pasta (your choice)

1 16 oz. can navy beans with liquid

Heat olive oil in a large pot over medium heat.

Add onion and saute until done. 

Add garlic, broth, tomatoes, and spices.

Bring to a boil. Stir in pasta.

Reduce heat to law and cover.

Simmer about 10 minutes.

Add beans and heat through.

Serve with favorite bread, cornbread or crackers. Add tabasco if you like.