Summer Minestrone Soup

2 T olive oil
1 c sliced carrot
1 c sliced celery
2 large garlic cloves, minced
2 T tomato paste
8 c. chicken stock
14.5 ounces of diced tomatoes, drained
14.5 ounces cannellini beans, drained
2 c chopped yellow squash
2 c chopped zucchini
1 c chopped red bell pepper
1 c fresh green beans
1/2 c uncooked pasta
3/4 tsp salt
1/2 tsp black pepper
5 ounces kale, chopped
1/4 c. pesto
2 ounces parmesan cheese

Add oil to a pan and heat.  Add carrot, celery and garlic and cook 5 minutes.  Add tomato paste, cook 2 minutes.  Add chicken stock and tomatoes, and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Smash 1 c of the beans in a bowl and add the beans (smashed and unsmashed), squash, pepper, green beans, pasta to the pan.  Increase heat to medium and cook 10 minutes.  Stir in kale and cook 2 minutes.  When you serve, top with pesto and cheese.

Pan Roasted Pork Tenderloin

1 T canola oil
1 lb pork tenderloin
5/8 tsp  ground pepper
1/2 tsp salt
1/2 c unsalted chicken stock
1/2 tsp corn starch
1/2 tsp cider vinegar

Preheat oven to 425
Heat  a large skillet to medium  heat and add oil in the pan.  Swirl to coat.  Sprinkle pork with pepper and salt.  Add pork to the pan and cook for 4 minutes.  Turn and cook one more minute.  Cover the pan and bake at 425 for 5 minutes.  Uncover nd bake for another five minutes.  Let the pork stand for 10 minutes and then cut.

Return the pork to the pan and add in stock, cornstarch, and vindegar to the pan.  Bring to a boil and cook for 2 minutes or until the sauce is thickened.  Serve!