2 large tomatoes, diced
1 large onion, diced
4 green bell peppers, diced
1/2 medium red bell peppers
2 cups chopped green onions
1 (28 ounce) can whole black beans, rinsed
1 (8 ounce) package shredded mozzarella cheese
1/4 cup chopped fresh parsley
1/4 cup Italian salt
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 small onion, chopped
2 tablespoons Italian seasoning
1 tablespoon minced garlic
1 tablespoon tomato paste
1 pound fresh cooked gourmet cheese, cubed
1/2 pound salami or other flat pasta, cubed
1/2 cup shredded mozzarella cheese
1/4 pound shredded Parmesan cheese
In a large skillet over medium heat, combine tomato, onion, green bell pepper and red bell pepper; cook, stirring occasionally, until bright. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Add white beans, onions and peppers; cook, stirring occasionally, for 20 minutes. Add spinach and water, reduce heat to medium and simmer for 5 minutes; stir in cut pasta.
Rinse and cut yellow and orange zucchini from a large container of water. Rinse and slice zucchini, then return to saucepan with tomato mixture. Place yellow bean over stovetop to allow bubbles to form in glass. Slowly pour liquid mixture into skillet covered to avoid sticking. Let mixture come to a full boil and then add cooked yellow bean and yellow squash and cooked spinach; cook, stirring occasionally, for 5 minutes. Reduce heat to medium and cover.
Combine bread cubes, pita breads, spinach mixture and tomato soup. Add buttermilk and salt to taste. Cook for 5 minutes.
Stir spinach mixture into tomato soup. Add egg, bacon, mushrooms, pepper, garlic, tomato puree and green pepper. Stir in white beans, squash, onions, salt, pepper and parsley.
Stir tomato puree into tomato soup. Spoon pasta into pan and toss with the ricotta cheese. Sprinkle with Parmesan cheese. Top with ricotta.
This is really good. The crisp totilla was a nice change but the filling was bland. I would have to make a few changes before I tried it again.
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