Preheat oven to 425 degrees for the Tilapia
3 Tablespoons vegetable oil
1 15-oz can red kidney beans, undrained
1 6-oz can tomato paste
3 cups chicken broth
3 cloves garlic, chopped
1/2 teaspoon sea salt
1/4 teaspoon pepper
3 Tablespoons fresh parsley, chopped
3 cups water
In a large soup pot/kettle, heat oil over medium-high heat. Add onion and saute until transparent but not brown.
Add beans, tomato paste, chicken broth, garlic, salt, pepper and parsley to kettle. Stir in 3 cups water. Bring the soup to a boil over high heat, stirring occasionally. Reduce heat, cover kettle and simmer for 20-30 minutes.
For the Tilapia....we love this stuff from Costco.
When soup is nearly 15 minutes from being done, pop these into the oven for the 12 minutes.
Baby Spring Salad Mix
Candied Pecans, chopped
Trader Joe's Balsamic Vinegarette dressing