The Good Dirt

November 17th, 2014

Squash, kale and mushrooms abound in late fall, and these delicata squash boats are the perfect dish to whip up when you need inspiration after a trip to your local farmers market. This recipe comes to us from Caitlin and of So Hungry I Could Blog.

Serves 2 (makes 4)

  • 2 medium delicata squash, sliced in half lengthwise, seeds scooped out
  • extra-virgin olive oil
  • salt and pepper
  • 1 medium shallot, diced
  • 2 cups diced mushrooms (any kind)
  • 1 teaspoon dried thyme
  • 1/4 cup white wine
  • 2 tablespoons panko
  • 2 kale leaves, ribs removed, shredded finely
  • 1/4 cup fresh grated Parmesan cheese, plus more for garnish

Preheat the oven to 400 degrees. Rub a little bit of olive oil on all sides of each piece of squash. Grind fresh salt and pepper over the cut side of each piece, and set the squash face down on a baking sheet. Roast in the oven for 15-20 minutes. The squash should be soft yet firm.

Meanwhile, prepare the stuffing. Heat 2 tablespoons of the olive oil in a pan and add the shallots. Cook for 1 minute, or until the shallot is transparent. Add the mushrooms, thyme, and a dash of salt, and cook on medium heat until the mushrooms reduce, 2-3 minutes. Deglaze the pan with wine, and cook for another 2 minutes, or until the liquid has mostly dissolved. Turn off the heat, and stir in the panko, kale, and 1/4 cup Parmesan cheese. The mixture should be moist. Season with salt and pepper if needed.

When the squash is out of the oven, gently scoop out the center, and coarsely chop it with a knife. Be sure to leave the rind intact. Add the cooked squash to the mushroom mixture, and stir well. Spoon the stuffing back into the squash halves, sprinkle with more cheese, and place the stuffed squash on the baking sheet, cut side up. Bake for another 20 minutes, or until the cheese has turned golden brown. Serve hot.

 

November 17th, 2014

Simmer earthy cremini mushrooms in sherry laced with fresh thyme and shallots for a rich, long-stewed flavor. Goat cheese crumbles balance the tangy mushrooms with its creamy texture and mellow flavor. This recipe comes to us from Jen Hoffmeister who writes the blog Picante Dolce.

Serves 6

  • 2 tablespoons olive oil (preferably extra-virgin)
  • 3 tablespoons unsalted butter, divided
  • 1 small shallot, minced
  • 5 ounces cremini mushrooms, sliced
  • 1/4 cup sherry
  • 3 sprigs fresh thyme
  • 7 eggs
  • 2/3 cup skim milk
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup freshly grated parmesan cheese
  • 2 ounces goat cheese, crumbled
  • Salt and pepper, to taste

Heat the olive oil and 2 tablespoons of butter in a skillet over medium heat. When the butter melts, add the shallot and cook 1 minute, or until softened. Add the mushrooms.

Cook, stirring occasionally, 5 minutes or until the mushrooms begin to soften. Reduce heat to medium-low and add the sherry and thyme. Cook 5minutes more, or until the sherry has evaporated. Remove and discard the thyme sprigs; set the mushrooms aside.

Preheat an oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, parsley and parmesan.

In a large ovenproof nonstick skillet over medium heat, melt the remaining tablespoon of butter. Tilt the pan to ensure the butter covers the entire surface of the skillet.

Add the egg mixture to the skillet. Using a flexible spatula, pull the cooked sides away from the pan and tilt the pan to allow some of the uncooked egg mixture to flow into the space; continue doing this around the perimeter of the frittata. Cook 4 minutes, or until the egg mixture begins to set, but the top is still slightly undercooked. Top with the mushrooms and goat cheese.

Transfer the skillet to the oven and cook 8 minutes, or until the edges are golden brown.

November 17th, 2014

In this Middle Eastern classic also known as Mujaddara, onions are caramelized until sweet and brown to season the green lentils and hearty brown rice. Cinnamon and cumin complement the caramelized onion to spice this traditional dish which won’t break the bank. This recipe comes to us from Anne of Apron Strings.

Serves 6

  • 1 cup brown rice
  • 2 cups green lentils, rinsed and sorted
  • 2 tablespoons olive oil, divided
  • 3 large onions, sliced
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 cup flat-leaf parsley, finely chopped
  • a sprinkle extra virgin olive oil, for serving

Place the rice in a saucepan over medium high heat with 2 cups of water and a dash of salt. Bring the rice to a boil, reduce the heat to a simmer, cover and cook for 45-50 minutes, or until the rice is cooked through. Drain.

While the rice is cooking, cover the lentils with 2 inches of water in another pot over medium high heat. Bring the lentils to a boil and continue boiling for about 20-25 minutes, or until the lentils are cooked through, but not yet mushy. Drain.

While the lentils and rice are cooking, place the olive oil over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 25 minutes, stirring occasionally, until the onions have caramelized.

When the rice, lentils and onions have completed cooking and caramelizing, toss them together in a large bowl. Season the rice, lentils and onions with the cumin, cinnamon, salt and black pepper to taste.

Divide the lentils and rice into 6 equal servings. Sprinkle each serving with the parsley and drizzle with the extra virgin olive oil and enjoy!

November 17th, 2014

Bananas, almond milk and cacao powder are pureed together and sweetened with honey. Almond butter and vanilla extract bring complex flavors to this morning smoothie. This recipe comes to us from Lauren of Center Your Health.

Serves 1

  • 1 banana
  • 1 banana, frozen
  • 1 1/2-2 cups unsweetened almond milk
  • 1 teaspoon almond butter
  • 1 tablespoons raw cacao powder**
  • 1 tablespoon chia seeds**
  • 1 teaspoon honey
  • 2 drops vanilla extract

**Found in health food stores or the health food or baking section of most grocery stores.

Place the banana, frozen banana, almond milk, almond butter, cacao powder, chia seeds, honey and vanilla extract into a blender. Puree until smooth or until the smoothie reaches desired consistency. Pour in a glass and enjoy!

November 10th, 2014

This hearty dinner creates delectable flavors by preparing four distinct foods simply to show off their best qualities and then contrasting them. Acorn squash is steamed, bulgur is soaked and chickpeas are sauteed before it’s tossed with fresh baby spinach and seasoned with lemon juice, cinnamon and paprika. This recipe comes to us from Jennifer of Eat Well Meal Plans.

Serves 4

  • 1 cup bulgur*
  • 2 medium acorn squash, cut in half & seeds removed
  • 1 14.5 ounce can chick peas, drained, rinsed & dried
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 cups baby spinach
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper

*found in the grain section of most grocery stores.

Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the bulgur to the pot. Remove from heat, cover and soak for about 30 minutes, or until most of the water has been absorbed.

Place the seeded squash halves on a microwave-safe plate. Pour 1 teaspoon water in each of the 4 squash cavities. Microwave on high for 15 minutes, or until the squash’s flesh softens. Scoop the softened flesh from the outer shell and transfer it to a bowl.

Heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Add the chickpeas and sauté, stirring often, for about 4 minutes, or until they start to brown. Set aside.

In the same pan, heat the remaining tablespoon of the olive oil and 1 tablespoon of butter over medium heat. Add squash by the spoonful, about 2 to 3 tablespoons per scoop. Cook for about 5 minutes on each side, or until lightly browned.

Drain any excess water from the bulgur and transfer it to a large serving bowl. Add the chickpeas, squash and baby spinach. Toss lightly to wilt the spinach. Season with the lemon juice, cinnamon, paprika, salt and pepper. Toss gently to combine and enjoy.

November 10th, 2014

Carrots are chopped into matchsticks then coupled with chewy raisins and toasted pumpkin seeds.  Sour meets sweet meets savory in a dressing concocted of lemon juice, maple syrup and tahini, seasoned with garlic and curry powder. This recipe comes to us from Kathy of Healthy, Happy Life.

Serves 10

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons curry powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • dash of cayenne pepper*
  • 1 tablespoon nutritional yeast**
  • salt, to taste
  • 10 ounces carrots, cut into matchsticks
  • 1 cup raisins
  • 1/4 cup roasted pumpkin seeds

*optional. Add if you like your salad spicy.

 

**optional. Found in health food stores.

 

In a small bowl, whisk together the tahini, lemon juice, maple syrup, curry powder, black pepper, garlic powder, cayenne pepper and nutritional yeast, if using. Season with salt to taste and whisk well so all seasonings are equally distributed.

Place the carrots, raisins and pumpkin seeds together into a large bowl.

Pour the tahini dressing over the carrot mixture. Toss well until all the ingredients are well-coated.

Allow to marinate in the fridge for at least an hour. Serve chilled.

November 10th, 2014

This breakfast proves lentils are delicious any time of day, as they are sautéed here with shallots, paprika, lemon juice and fresh parsley. The versatile legume stands in as a savory alternative to jam, as the spiced lentils top toast in this protein packed morning pick me up. This recipe comes to us from Trudy of veggie.num.num.

Serves 4

  • 1 tablespoon olive oil
  • 1 14 ounce can brown lentils
  • 2 garlic cloves, minced
  • 2 shallots, thinly sliced
  • or
  • 2 green onions, thinly sliced
  • 1-2 teaspoon low sodium soy sauce or tamari
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • juice from 1/4 lemon
  • 2 tablespoons fresh parsley, roughly chopped
  • 4 slices whole wheat or multigrain bread, toasted
  • tahini, to taste

Place the olive oil in a skillet over medium heat. Add the garlic and shallots or green onions and sauté for 1 minute, or until veggies begin to become fragrant. Add the lentils and season with soy sauce, paprika and pepper and cook for 3-4 minutes more, or until the onion becomes translucent.

Add a good squeeze of lemon juice. Add the chopped parsley and stir. Taste for seasoning and add more soy sauce if desired.

Spread the tahini to taste over the whole wheat or multigrain toast. Spoon the spiced sautéed lentils over the tahini and enjoy.

November 10th, 2014

These unique “crab cakes” use chopped hearts of palm instead of crab, but otherwise feature the same flavors of the classic dish. This recipe comes to us from Ayinde Howell and Zoe Eisenberg, authors of The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them.

Serves 2

For the Garlicky Dill Aioli

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon minced garlic

For the Crab Cakes

  • 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
  • 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 teaspoons seafood seasoning
  • 1 teaspoon cornstarch
  • 1/4 cup vegan mayonnaise

For the Breading

  • 1/2 cup gluten-free bread crumbs, or more
  • 1 tablespoon seafood seasoning
  • Lemon wedges, to serve

To make the Garlicky Dill Aïoli

Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

To make the Crab Cakes:

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.

Remove from the heat, add to the hearts of palm, and mix well. Add the seafood seasoning, cornstarch, and mayo.

Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

Breading: In a shallow bowl, combine the bread crumbs and seafood seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.

Heat about 3 tablespoons oil in a medium skillet over medium- high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.

November 3rd, 2014

Kale-haters, this salad is for you! Sturdy kale leaves prepared with a mixture of tangy, yet sweet dressing, loaded with in-season veggies, fruit, and feta. Everything but the kitchen sink is in this fall-inspired Mediterranean kale salad. This recipe comes to us from Chelsey of C it Nutritionally.

Serves 2

For the salad:

  • 1/2 pound kale, veins removed, chopped
  • 1/2 large bell pepper, thinly sliced
  • 1/2 cup cucumbers, chopped
  • 1/2 cup grape tomatoes, halved
  • 1 large pear, chopped
  • 1/4 cup pomegranate seeds
  • 1 cup edamame, shelled
  • 1 avocado, thinly sliced
  • 1 medium sweet potato or yam, roasted with rosemary
  • 1/4 cup feta cheese

For the dressing:

  • 1/4 cup good quality olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon honey mustard (or mix 1 teaspoon mustard with 1/2 teaspoon honey)
  • 1 teaspoon oregano
  • 1/8 teaspoon freshly ground black pepper

Place kale in a large salad bowl. Be sure to massage the kale and remove tough stems and veins.

Add all other salad ingredients to the bowl. Set aside.

In a small bowl, combine dressing ingredients. Whisk well until ingredients are completely emulsified and no distinction between oil and vinegar remains.

Dress salad, using only half of the dressing at first, tossing gently. Allow salad to sit, dressed, for at least 10 minutes. Taste and add more dressing if needed.

November 3rd, 2014

Roasted peanuts are ground with sesame seeds then tossed with roasted garlic and seasoned with red pepper flakes. Shredded coconut balances this spicy nut condiment with a touch of sweetness. Try it on sandwiches, in pasta dishes or atop our Curried Butternut Squash Soup. This recipe comes to us from Karen of Sprouts in the Hood.

Serves 16

  • 1/2 teaspoon olive oil, for roasting the garlic
  • 1 head garlic
  • 1/2 cup peanuts, shelled
  • 1/4 cup sesame seeds
  • 1/4 cup unsweetened coconut, finely grated
  • 2 teaspoons hot pepper flakes
  • 1 teaspoon salt

Preheat the oven to 350 degrees.

With the garlic skin still in place, cut the pointed end off the garlic bulb, exposing the garlic cloves. Drizzle with the olive oil and wrap in aluminum foil. Roast in the oven for 45-60 minutes, or until the garlic has browned and become soft. Set aside to 8 cloves to cool and save the rest to spread on bread.

While the garlic is roasting, place the peanuts in a flat layer on a baking sheet. Roast for 20-25 minutes, or until the peanuts turn golden and become fragrant. Set aside to cool.

While the peanuts and garlic are roasting, spread the coconut out on another baking sheet and place in the oven for about 5 minutes, or until fragrant and a little crispy.

When the peanuts have cooled, grind the peanuts together with the sesame seeds in a coffee grinder.

Toss the ground peanut sesame seed mixture in a medium sized bowl. Add the 8 cloves roasted garlic and toasted coconut. Stir to combine. Season with the red pepper flakes and salt and enjoy.

November 3rd, 2014

Both kidney and black beans are seasoned with cumin, chili powder, garlic, cinnamon and cocoa in this deceptively simple chili. Corn brings a slight crunch and fire roasted tomatoes allow for a subtly smoky flavor in this one pot wonder. This recipe comes to us from Jen of Domestic Divas.

Serves 6

  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 1/2 cups frozen corn
  • cilantro*, for garnish
  • scallions*, for garnish
  • radishes*, for garnish

*Optional.

Place the onion, garlic, chili powder, cumin, cocoa, cinnamon, salt and pepper together in a 4-6 quart slow cooker.

Add the tomatoes with their liquid, beans, frozen corn and 1 cup water to the slow cooker.

Cook on low for 7-8 hours, or cook on high for 4-5 hours, or until the onions are tender and the chili has thickened.

Divide into 6 portions, garnish with cilantro, scallions and radishes

November 3rd, 2014

These apple cinnamon treats reinvent donuts the healthy way because the batter features nonfat yogurt and agave nectar in place of butter and sugar. Feel free to make them traditionally in a donut pan, or for a rustic approach, craft your own unique donuts on a baking sheet. This recipe comes to us from Cat of The Verdant Life.

Serves 6

  • 1 medium apple, peeled and chopped
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • or
  • 1 flax egg
  • 3/4 cup nonfat your favorite flavor yogurt
  • or
  • 3/4 cup nonfat nondairy yogurt
  • 1 tablespoon canola oil
  • 2 teaspoons lemon juice
  • 2 tablespoons agave nectar

Preheat oven to 400 degrees. Prepare a donut pan or baking pan with a light coating of nonstick cooking spray.

Toss apples with cinnamon and sugar and set aside.

Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.

Place the egg, yogurt, canola oil, lemon juice and agave nectar together in a small bowl and whisk to combine.

Carefully add the egg yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy.

If using a donut pan, divide the cinnamon sugar apples evenly amongst 6 donut cups.  Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 9-10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.

If using a baking sheet, place the cinnamon sugar apples slices in 6 circular shapes on your baking pan. Divide the batter in rustic circles to top the apple slices, molding them with your hands to the donut shape. Bake for 7 minutes, flip, and bake 2-3 minutes more, or until the donuts are golden brown. Allow donuts to cool and enjoy.

October 27th, 2014

Although fall is typically the season for celebrating root vegetables and squash, many fruits are also at their peak this time of year. Celebrate locally grown grapes with this flatbread, which is complimented by goat cheese and fresh thyme. This recipe comes to us from Lisa Samuel, RDN and McKenzie Hall, RDN of Nourish RDs.

Serves 4

  • 1 whole wheat flatbread dough (recipe below)
  • 1 1/2 pounds table grapes
  • 1 – 2 tablespoons extra virgin olive olive oil
  • Pinch of sea salt
  • Pinch of red pepper flakes
  • 8 ounces goat cheese
  • 1 tablespoon fresh thyme leaves

Preheat oven to 425 degrees. Place grapes (removed from stems) on a sheet pan that has been lined with parchment paper. Drizzle with olive oil, salt and red pepper flakes. Roast for 15 – 20 minutes, or until the grapes start to burst. Remove from oven and immediately pour them into a bowl, including all juices.

Preheat grill to high heat, as high as it will go.

Stretch pizza dough to desired shape and thickness. Brush pizza dough with olive oil and place on the hot grill. Cook about 2 – 3 minutes, or until grill marks form and bottom is cooked. Remove dough from grill and place, raw dough side down, on a sheet pan. Top with the roasted grapes, including juice, goat cheese and fresh thyme. Place back on the grill, uncooked dough side down, about 3 – 4 minutes or until dough is cooked through.

Remove from grill, slice and serve. Enjoy, preferably with those you love!

Whole Wheat Flatbread Dough

Makes 3 – 4 pizzas

  • 2 cups warm water (about 110 degrees)
  • 1 tablespoon honey or sugar
  • 1 packet yeast (1/4 oz yeast total)
  • 4 cups whole wheat bread flour
  • 1 tablespoon sea salt
  • 2 tablespoons olive oil

Add the two cups of warm water to a small bowl. Whisk in the honey or sugar. Sprinkle the yeast on top of the water and stir or whisk slightly to incorporate the yeast into the water. Let the yeast mixture set or “proof” 5 – 10 minutes until very foamy.

In the meantime, in the bowl of a stand mixer, whisk together the flour and salt. After the yeast has proofed, pour the yeast mixture into the flour and then add the olive oil. Stir with a wooden spoon until a shaggy dough is formed. Cover the bowl with plastic wrap and let sit for 30 minutes.

After the dough has rested, attach the dough hook to the stand mixer. Turn the mixer on low and let the mixer “knead” the dough for about 10 minutes. Alternately, knead the dough by hand for 10 minutes, trying to add very little extra flour to the dough.

Cover bowl with a damp cloth and set in a warm place. Let the dough rise for 2 hours, or until doubled. Turn the dough out onto a lightly floured board. Divide into 3 or 4 sections and form into balls. Cover and let rise again, for at least 30 minutes. Now, they are ready to be turned into flatbread.

October 27th, 2014

Sweet figs, tangy feta and spicy arugula don’t need much help to shine in this salad celebrating fall’s bounty. A simple balsamic vinaigrette seasons the greens, while almonds add an earthy crunch. This recipe comes to us from Jen of Domestic Divas.

Serves 4

  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
  • 1 pint figs, quartered
  • 4 cups arugula
  • 1/2 cup Marcona almonds
  • 1/4 cup feta cheese, crumbled

Place the balsamic vinegar in a small bowl, Whisk in the olive oil. Season with salt and pepper to taste.

Layer 1/4 of the arugula and figs onto a small plate. Top with 1/4 of the almonds and feta. Drizzle with the balsamic vinaigrette. Repeat with the remaining ingriedients on 3 other plates and enjoy!

October 27th, 2014

Here’s an easy way to pack more of those super-healthy Mediterranean foods into your diet! Greens are stewed with tomatoes, fresh basil, sage and rosemary. Whole wheat macaroni and chickpeas transform this otherwise light soup into a hearty lunch. This recipe comes to us from Marti of Tofu ‘n Sproutz!

Serves 4.

  • 1 tablespoon olive oil
  • 1 sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups tomato juice
  • 1/2 cup red wine
  • 2 cups fresh tomatoes, finely chopped
  • 2 cups low sodium vegetarian broth
  • 2 cups chickpeas, cooked, or 2 cups white beans, cooked
  • 3 tablespoons fresh basil, minced
  • 2 tablespoons fresh sage, finely minced, or 1 teaspoon dried sage
  • 1/2 teaspoon fresh rosemary, finely minced
  • 1/2 cup uncooked whole wheat macaroni, ABC or orzo pasta
  • 2 cups greens*, finely chopped
  • several drops hot sauce
  • salt and pepper, to taste

*quicker cooking greens like chard, spinach, dandelion greens or beet greens work best in this soup.

Place a large saucepan over medium-low heat. Cook the onion and garlic in the olive oil for 5-7 minutes, or until the onion is transparent.

Add the tomato juice, wine and tomatoes. Simmer for 20-30 minutes, or until the tomatoes start to break down.

Add the vegetable broth, cooked chickpeas or white beans, basil, sage and rosemary. Increase the heat to medium-high and bring the soup to a boil.

Add the uncooked pasta and reduce the heat to simmer. Simmer for about 7 minutes, or until the pasta is cooked, but still firm.

Add the green and simmer for 5 minutes more, or until the greens are soft and lightly cooked and the pasta is cooked to taste.

Season with the soup with hot sauce and salt and pepper to taste.