Christina's Moroccan Vegetables with Quinoa

from Buffy Bailey

Serves 4 to 6

2 T butter or margarine (or 1 TBSP of each)
2 c coarsely chopped cabbage
2 c chopped onions
1 ½ c cubed eggplant (1-inch pieces) (about half a medium eggplant)
1 t ground turmeric
½ t ground cinnamon
½ t ground ginger
1/8 t ground allspice
1/8 t saffron threads (or ½ tsp turmeric)
2 c broth or water
1 ½ c carrot chunks (1-in)
1 c chopped tomatoes, or 1 can of drained diced tomatoes
1 bay leaf
2 c cooked or canned and drained chickpeas (or fava beans or butter beans)
½ c golden or dark raisins

Prepared couscous.

In a 6-quart pot, melt butter or margarine over medium-high heat. Add the cabbage and onions; cook, stirring, until the vegetables are softened, about 4 minutes. Add the eggplant; cook, stirring until softened, about 3 minutes.

Stir in the turmeric, cinnamon, ginger, allspice, and saffron until absorbed. Add the broth and bring to a boil. Add the carrots, tomatoes, and bay leaf; cook, covered, stirring occasionally, for 40 minutes or until vegetables are tender.

Add the chickpeas and raisins; cook, covered, 20 minutes longer or until stew is slightly thickened. Discard the bay leaf.

Serve over cooked couscous.

Christina's Green Minestrone

from Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.