Italian Bean & Zucchini Tomato Soup

Sometimes you just want to make something quick and easy. This recipe is very simple!  A good way to use up zucchini!  HINT:  For my little girl, I squirted in a little ketchup in her bow!

Italian Bean & Zucchini Tomato Soup

1 16-oz can dark red kidney beans, drained & rinsed
1 16-oz can cannellini beans, drained & rinsed
1 16-oz can Italian tomatoes
2 c. diced zucchini
1/2 c. whole wheat small elbow pasta (quinoa pasta works well too)
2 c. veggie broth
2 TBSP. chopped fresh basil (optional)

-In a medium saucepan, combine all ingredients. Bring to boil.
-Reduce heat and simmer until pasta is cooked.
-Turn off heat
-Stir in fresh basil if desired.

Enjoy!

Mock Apple Crisp

Want to eat zucchini in a different way? How about a dessert?

Mock Apple Crisp

Filling:
1 large zucchini, peeled and thinly sliced (4 cups)
1/3 c. lemon juice
1/4 c. turbinado sugar (or another dry sugar of your choice)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 c. walnut pieces (optional)
2 TBSP. raisins
3 TBSP. whole wheat pastry flour

Topping:
2/3 c. old fashion oats
2 TBSP. turbinado sugar
1/3 c. + 1 TBSP. applesauce
pinch salt
dash of cinnamon
dash of cardamon

Preheat oven to 375 degrees. Lightly spray a small baking dish (about 6 cup) with non-stick cooking spray.

Filling:
-In a large saucepan on medium heat combine the zucchini and lemon juice. Bring to boil and then turn down to simmer until zucchini is soft. About 5-7 minutes.
-Turn off heat and drain any remaining liquid.
-Add the sugar, cinnamon, nutmeg, walnuts and raisins to the zucchini. Stir to combine.
-Add the flour until combined.
-Pour into prepared dish.

Topping:
-Mix all ingredients together and sprinkle on top of filling.
-Bake for 25-30 minutes.
-Take out of oven and let cool on wire rack.

Approx 4-5 servings