RECIPES 1
Pasta and Bean Soup with Chard
Makes 4 Servings
1 cup pasta shells

1 tablespoon olive oil

1 bunch Swiss chard
2 cloves garlic

2 cans Northern beans

1/2 teaspoon Italian seasonings
 14 ounces stewed tomatoes with basil

1 teaspoon parsley flakes

1 teaspoon paprika

3 cups chicken broth or veggie broth

2 cups water

Bring water to a boil in a pot.  Add pasta to boiling water and cook until "al dente."  Saute
the chard and garlic in oil for about 2 minutes.  Add the broth, water, beans, tomatoes,
paprika, and seasoning.  Turn the heat up to bring to a boil.  Turn heat down and simmer
for about 10 minutes.  Add the cooked pasta and parsley and mix well.  Add more water if
soup is too thick, cook 5 more minutes.
Spinach Yogurt Enchiladas
Makes 4 Servings
2 cups Pepperjack or Mozzarella cheese

1 cup plain yogurt

3 cups fresh spinach, chopped
 1 can Cream of Mushroom soup

1 can chopped green chiles, or roasted
poblano pepper

1 cup chopped onions
Heat oven to 350 F.  Combine chopped spinach, cream of mushroom soup, yogurt, green
chiles in a bowl and set aside.  In a separate bowl, combine onion and cheese.  Heat the
tortillas just enough to roll and fill them with the cheese-onion mixture.  Place rolled
tortillas, seam side down, in a pan.  Pour yogurt mixture over top.  Bake in the oven for
about 20 minutes or tuntil heated through.