1 26 ounce jar of tomato sauce with mushrooms or garden vegetables
1 48 ounce can low sodium chicken broth
2 tablespoons dried oregano
4 carrots, peeled and sliced into circles
½ pound fresh green beans cut into 1 inch pieces
1 small fennel bulb, cut in half and thinly sliced
1 can chickpeas, rinsed
1 16 ounce bag frozen tortellini,
1 tablespoon minced fennel fronds
Fresh grated parmesan, optional
In a large Crock-pot combine the tomato sauce, chicken broth, carrots and green beans. Cook on low for 4-6 hours. ½ hour before serving, add the tortellini and chickpeas. Stir well and re-cover the crock-pot. Cook for an additional 30 minutes, until tortellini are floating and cooked. Garnish with the fennel and the parmesan if using.
(2) 1 pound loaves frozen bread dough, thawed
3 tablespoons olive oil mixed with 2 cloves minced garlic
½ cup freshly grated parmesan cheese
1 teaspoon crushed red pepper flakes
Preheat oven to 350 degrees
Pinch each loaf into 10 pieces. Roll into balls and place in a lightly greased 13x9 inch pan. Brush tops with the oil and garlic mixture. Sprinkle with the parmesan and red pepper flakes.
Bake for 20-25 minutes until golden brown and cooked through.