1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/3 cup fresh chopped parsley
8 ounces ditalini pasta
BROWN beef in large saucepan; drain.
ADD onion, carrot, celery and garlic; sauté 10 minutes; add remaining ingredients except parsley and pasta and simmer 1 hour.
COOK pasta 50 minutes into simmer time in another pot to al dente (about 10 minutes); drain then add to soup with parsley; simmer 10 minutes longer.
Nutrition information:Per 1 cup: 250 calories, 35 calories from fat, 4 grams fat, 1.5 grams saturated fat, 15 milligrams cholesterol, 670 milligrams sodium, 35 grams carbohydrates, 6 grams fiber, 17 grams protein.
Makes 8 servings.
4 medium-size squash, zucchini or yellow, sliced
Coarse-grind black pepper
1 medium-size sweet onion, diced
1 bell pepper, diced
1 plus half a can more (about 21 ounces) diced tomatoes
ARRANGE half the squash in 13- by 9-inch baking dish; sprinkle with pepper to taste; drizzle with light coat of olive oil; top with half the onion, bell pepper and tomatoes; repeat layers for remaining ingredients.
BAKE uncovered at 375° about 1 hour, stirring once after 30 minutes of cooking.
Reach Judy Grigoraci at ...@suddenlink.net.