A nice bean soup that gets its tasty flavor from sun-dried tomato pesto. I like to mix bean varieties so I used one can of chickpeas and one can of kidney beans. This recipe was featured in Food & Wine magazine.

• 6 cups low-sodium chicken broth
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• one 2-inch Parmigiano-Reggiano rind
• Two 15-ounce cans chickpeas, drained (or 1 can chickpeas and 1 can kidney beans)
• 1 bunch Swiss chard (3/4 pound), stems discarded and leaves cut into 1-inch ribbons
• 1/4 cup plus 1 1/2 tablespoons store-bought sun-dried-tomato pesto
• Kosher salt and freshly ground pepper

In a medium soup pot, bring the broth to a simmer with the cheese rind and the chickpeas. Cook over low heat until the broth is flavorful, about 10 minutes; discard the rind. Add the Swiss chard and simmer until wilted, about 4 minutes.

Remove from the heat and stir in 1/4 cup of the sun-dried-tomato pesto. Season the soup with salt and pepper. Ladle into bowls and sprinkle with the grated cheese. Garnish each bowl with a dollop of the remaining pesto and serve.

Serves 4

A nice Asian dish for when you have broccoli in the frig. I also chopped up a head of baby bok choy and added that as well.  This recipe is from Women’s Day.

• 1 cup long-grain white rice
• 1 large navel orange
• 2 teaspoon(s) cornstarch
• 1/4 cup barbecue sauce (sweeter is better)
• 2 tablespoon(s) low-sodium soy sauce
• 1 bunch broccoli (1 1/4 lb), stalks thinly sliced, head cut into small florets
• 1 tablespoon canola oil
• 1 pound medium peeled deveined frozen shrimp, thawed and patted dry
• 2  scallions, sliced

Cook the rice according to package directions.

Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest and set aside. Squeeze the juice from the orange into a small bowl (you should get about 1/2 cup); stir in the cornstarch. Add the barbecue and soy sauces and stir to combine.

Bring 1/2 cup water to a simmer in a large skillet. Add the broccoli and cook, covered, until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a bowl.

Wipe out the skillet, then heat the oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Add the soy sauce mixture and simmer until thickened, about 1 minute. Return the broccoli to the skillet and toss to combine.

Fluff the rice with a fork and fold in the orange zest and scallions. Serve with the shrimp and broccoli.

Serves 4

A traditional Italian soup, but this version favors vegetables instead of sausage. Original recipe from Family Circle.

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 14 1/2 ounce can diced tomatoes with basil, garlic and oregano
• 2 14 1/2 ounce cans reduced-sodium chicken broth
• 6 ounce small pasta shells
• 1 teaspoon Italian seasoning
• 1 bunch kale washed, tough stems removed, cut into 1-inch pieces
• 2 cans small white beans, drained and rinsed
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Grated Parmesan, for serving

Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.

Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.

Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.

Ladle into bowls; garnish with Parmesan.

Serves 8

Resolve to eat more vegetables this year! This recipe will certainly help you do just that. Featured as an award winning healthy casserole in Better Homes and Gardens, this dish is delish.

• 8 ounces dried whole wheat penne pasta (2 3/4 cups)
• 2 1/2 cups cauliflower florets (1/2 medium head)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 medium carrots, sliced
• 1 stalk celery, chopped
• 12 ounces kale, stems removed, leaves torn (12 cups)
• 1/2 cup frozen peas
• 1/2 cup frozen whole kernel corn
• 2 tablespoons Parmesan cheese, finely shredded or grated

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup fat-free milk
• 4 ounces extra-sharp cheddar cheese, shredded (1 cup)

Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.

In the same Dutch oven cook onion and garlic in hot olive oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.

For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted.

Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart greased casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with the Parmesan cheese. Bake 5 minutes more.

Makes 6 servings.