Type what you have

Ingredients

• ✓ celery
• tomato
• onion
• green bell pepper
• sugar
• basil

Instructions

1. 1 Combine tomatoes, celery, onion, bell pepper, sugar, and basil in a large saucepan over medium heat. Cover; cook, stirring occasionally, for 10 minutes.

By MARCIAMOLINA

Ingredients

• ✓ celery
• pork sausage
• carrot
• onion
• chicken broth
• spinach
• rice sides herb and butter
• parmesan cheese

Instructions

1. 1 Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.
2. 2 Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr® Rice Sides™ - Herb & Butter. Cook according to package instructions.
3. 3 Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.

By Ms Chef Esh

Ingredients

• ✓ celery
• zucchini
• tomato
• green bell pepper
• onion
• tomato soup
• sugar
• salt
• black pepper

Instructions

1. 1 Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

By Jennifer Adams

Ingredients

• ✓ celery
• turkey sausage
• onion
• carrot
• chicken broth
• tomato
• cabbage
• basil
• bow tie pasta
• garlic salt

Instructions

1. 1 Cook and stir sausage in a soup pot over medium heat until crumbly and no longer pink.
2. 2 Add onions, celery, and carrots. Cook, stirring occasionally, until onions are soft, about 5 minutes.
3. 3 Add broth, tomatoes, cabbage, and basil; bring to a boil. Stir in pasta; cover and simmer until pasta is tender, about 10 minutes. Season with garlic salt.

By Behr

Ingredients

• ✓ celery
• chicken breast
• mushroom
• evaporated milk
• processed cheese food
• butter
• sherry
• salt
• black pepper
• cornflake
• paprika
• egg noodle

Instructions

1. 1 Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
2. 2 In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
3. 3 Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.

By Keli Oelerich

Ingredients

• ✓ celery
• vegetable stock
• olive oil
• carrot
• onion
• arborio rice
• red wine
• radicchio
• gorgonzola cheese
• walnut
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen

Ingredients

• ✓ celery
• olive oil
• onion
• garlic
• cauliflower
• tomato
• sage
• salt
• black pepper
• chicken broth
• linguine pasta
• parmesan cheese

Instructions

1. 1 Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
2. 2 Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
4. 4 Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

By Seth Kolloen

Ingredients

• ✓ celery
• olive oil
• carrot
• zucchini
• onion
• garlic
• rosemary
• tomato
• potato
• swiss chard
• beef stock
• cannellini bean

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
2. 2 Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

By Culinary Ginger

Ingredients

• ✓ celery
• vegetable oil
• onion
• garlic
• tomato
• tomato paste
• parsley
• basil
• oregano
• salt
• pepper

Instructions

1. 1 Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.

By Shannon

Ingredients

• ✓ celery
• vegetable oil
• eggplant
• onion
• green bell pepper
• tomato paste
• red wine vinegar
• caper
• sugar
• salt
• green olive
• pimento
• black olive

Instructions

1. 1 Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
2. 2 Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
3. 3 Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
4. 4 Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
5. 5 Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

By Rosemarie Yandoli-Smith

Ingredients

• ✓ celery
• olive oil
• pancetta
• carrot
• onion
• salt
• black pepper
• ground beef
• merguez sausage
• chianti wine
• tomato paste
• milk

Instructions

1. 1 Heat oil in a medium Dutch oven over medium heat until simmering. Add pancetta and cook, stirring often, until fat has rendered, 10 to 12 minutes. Add carrot, onion, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes.
2. 2 Add ground beef and merguez sausage and increase heat to medium-high. Cook, stirring to break meat into small pieces, until browned, 12 to 15 minutes. Drain excess fat as needed.
3. 3 Add Chianti and cook until liquid has almost evaporated. Reduce heat to medium and stir in tomato paste. Cook until sauce turns dark red, 3 to 5 minutes. Add enough milk to barely cover the meat. Continue to cook, stirring occasionally, until milk has evaporated and the mixture turns into a thick rich sauce, 1 to 1 1/2 hours. Adjust salt and pepper, if necessary.

By thedailygourmet

Ingredients

• ✓ celery
• beef chuck roast
• onion
• carrot
• black peppercorn
• clove
• garlic
• cinnamon stick
• rosemary
• bay leaf
• red wine
• olive oil
• salt

Instructions

1. 1 Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves into a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered, then return to the refrigerator and marinate for 6 more hours.
2. 2 Transfer chuck roast to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both separately.
3. 3 Heat olive oil in the stockpot over medium-high heat. Brown chuck roast for 4 to 6 minutes per side. Reduce the heat to medium and add strained vegetable mixture; cook until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
4. 4 Pour reserved wine back into the stockpot and add salt. Reduce the heat to medium-low, cover, and simmer without removing the cover for 2 hours. Uncover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from the cooking liquid to a serving platter and tent with foil to keep warm.
5. 5 Return cooking liquid to a boil over medium-high heat, then reduce the heat and simmer until reduced to a sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; purée mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

By Allrecipes Member

Ingredients

• ✓ celery
• chicken broth
• spinach
• onion
• carrot
• ground beef
• bread crumb
• egg
• chicken breast
• pasta
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine chicken broth, spinach, onions, carrots, and celery. Mix well and allow to simmer.
2. 2 In a separate large bowl, combine ground beef, bread crumbs, and egg and mix well. Form mixture into 1/2-inch diameter meatballs and carefully drop them into the soup.
3. 3 Put chunks of chicken breast into soup and reduce heat to low. Allow soup to simmer for 1 hour. Add pasta 30 minutes before serving and season with salt and pepper to taste.

By Chuck

Ingredients

• ✓ celery
• cooking spray
• rotini pasta
• butter
• onion
• red bell pepper
• milk
• cream of mushroom soup
• poultry seasoning
• salt
• black pepper
• rotisserie chicken
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
3. 3 Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
4. 4 Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to milk mixture; remove immediately from heat and pour over rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
5. 5 Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

By busymom

Ingredients

• ✓ celery
• rice
• olive oil
• carrot
• bell pepper
• ground beef
• pancetta
• bacon
• marinara sauce
• red wine
• red pepper flakes
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. 4 Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. 5 Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

By Allrecipes Member

Ingredients

• ✓ celery
• conchiglie pasta
• olive oil
• fennel bulb
• zucchini
• shallot
• garlic
• red chile pepper
• prawn
• tomato puree
• fennel seed
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
2. 2 Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
3. 3 Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

By deliciousbali

Ingredients

• ✓ celery
• pearl barley
• olive oil
• pancetta
• bacon
• onion
• carrot
• cannellini bean
• water
• salt
• black pepper
• rosemary
• olive oil

Instructions

1. 1 Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
2. 2 Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
3. 3 Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
4. 4 Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

By Erinn

Ingredients

• ✓ celery
• olive oil
• sweet sausage
• yellow onion
• elbow macaroni
• tomato paste
• chicken broth
• red pepper flakes
• oregano
• salt
• black pepper
• swiss chard
• cannellini bean
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta; cook and stir for 2 minutes.
3. 3 Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
4. 4 Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
5. 5 Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ celery
• asparagus
• chicken broth
• olive oil
• onion
• salt
• black pepper
• arborio rice
• garlic
• white wine
• parmesan cheese
• lemon juice
• lemon zest

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
2. 2 Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes.
4. 4 Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus.
5. 5 Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.

By stefychefy

Ingredients

• ✓ celery
• onion
• mushroom
• garlic
• chicken broth
• tomato paste
• oregano
• black pepper
• white sugar
• celery salt
• basil
• onion powder
• seasoned salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Combine about 1/4 each onions, celery, mushrooms, and garlic with 1/4 cup chicken broth in the bowl of a food processor; pulse until smooth, adding more chicken broth as necessary. Transfer puréed vegetable mixture to a large pot. Repeat with remaining onions, celery, mushrooms, and garlic.
2. 2 Stir remaining chicken broth into vegetable purée in the pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
3. 3 Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into vegetable purée-broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
4. 4 Whisk oil and flour into sauce until smooth.

By LifeMadeDelicious

Ingredients

• ✓ celery
• chicken
• water
• carrot
• onion
• white rice
• spinach
• romano cheese
• salt
• black pepper
• oregano
• lemon juice
• chicken broth
• egg

Instructions

1. 1 Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
2. 2 Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
3. 3 Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
4. 4 In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

By Doreen

Ingredients

• ✓ celery
• chicken thigh
• chicken skin
• olive oil
• mushroom
• onion
• garlic
• tomato
• tomato paste
• herbes de provence
• water
• chicken bouillon
• red pepper flakes
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
3. 3 Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.

By Diana71

Ingredients

• ✓ celery
• cooking spray
• rotini pasta
• ground beef
• mild sausage
• onion
• garlic
• green bell pepper
• salt
• pepper
• tomato sauce
• tomato
• cheese blend
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.
3. 3 While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.
4. 4 Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.

By KC

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• garlic
• rosemary
• butternut squash
• leek
• arborio rice
• white wine
• vegetable broth
• mozzarella cheese
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
2. 2 Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
5. 5 Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ celery
• olive oil
• onion
• eggplant
• red bell pepper
• zucchini
• tomato puree
• white vinegar
• sugar
• black olive
• raisin
• pine nut
• caper
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
3. 3 Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

By Carmencita

Ingredients

• ✓ celery
• vegetable oil
• onion
• tomato
• water
• cabbage
• smoked sausage
• carrot
• red bean
• tomato sauce
• long grain white rice
• chicken bouillon
• bay leaf
• thyme
• salt

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook until lightly browned. Add crushed tomatoes, water, cabbage, sausage, carrots, celery, beans, tomato sauce, and rice. Add bouillon; stir until dissolved. Season with bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; cook until vegetables are tender and rice is cooked, at least 1 hour.

By Ludy Brinck

Ingredients

• ✓ celery
• egg noodle
• butter
• mushroom
• onion
• garlic
• italian seasoning
• red pepper
• white wine
• turkey
• cream of mushroom soup
• sour cream
• broth
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• garlic
• spinach
• chicken broth
• tomato
• lemon
• black pepper
• oregano
• basil
• chicken
• white rice

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
2. 2 Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil, then stir in chicken and rice. Reduce the heat to medium-low and simmer until the flavors combine, about 30 minutes.

By Otterpond

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• tomato
• italian seasoning
• beef bouillon
• water
• zucchini
• cabbage
• garlic salt
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat oil in a large stock pot over medium-high heat. Add onion, carrots, and celery; cook until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning; cook 5 minutes, stirring frequently.
2. 2 Dissolve bouillon cubes in water in a large glass, heat-proof, measuring cup; stir into vegetables in the pot. Reduce heat to a medium simmer; cook about 10 minutes. Add zucchini, cabbage, and garlic salt; cook until tender, about 5 minutes. Season with salt and black pepper. Top servings with Parmesan cheese.

By Peach822

Ingredients

• ✓ celery
• whole wheat pasta
• vegetable oil
• orange bell pepper
• red bell pepper
• carrot
• garlic
• tomato soup
• water
• potato
• chicken broth
• basil
• onion powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
3. 3 Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
4. 4 Serve soup over cooked pasta.

By usmcwifey