Vegetable Soup

2018-11-01T15:58:10+00:00November 1st, 2018|Recipes|

Vegetable Soup

Ingredients

  • 2 15-oz cans White beans, rinsed and drained
  • 1 Box Vegetable or Chicken Broth or Stock
  • 1 Onion, Chopped
  • 3 Garlic Cloves, Chopped
  • 4 Celery Stalks, Chopped
  • 2 Carrots, Chopped
  • 2 Cups Broccoli, Chopped
  • 2 Cups Cauliflower, Chopped
  • 1 14.5-oz can Stewed Tomatoes
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil or Fresh
  • 2 Sprigs Rosemary
  • 1 Package Baby Spinach
  • Salt & Pepper to Taste
  • 1 Handful Roasted Acorn Squash Seeds

Instructions

  1. Add 2 Tablespoons Olive Oil to a pot. 

  2. Add onions, garlic, celery, and carrots. Saute for 5 minutes.

  3. Add remaining ingredients. Except for the seeds as garnish.

  4. Bring soup to a boil, then reduce heat and simmer until veggies are soft.

  5. Remove rosemary springs.

  6. Add Spinach and cook until it melts.

  7. Serve and top with seeds.

Artichoke & White Bean Salad

2018-10-29T22:26:41+00:00October 26th, 2018|Recipes|

Artichoke & White Bean Salad

Ingredients

  • 2 15-ounce cans White Beans, Rinsed and Drained
  • 1 14-ounce can Artichoke Hearts, Packed in Water; Drained and Chopped
  • 4 Stalks Celery, Chopped
  • 1 Red Pepper, Chopped
  • 3/4 Cup Black Olives, Sliced
  • 4 Green Onions, Chopped
  • 2 Tablespoons Fresh Basil, Chopped
  • 1/4 Cup Fresh Parsley, Chopped
  • 2 Tablespoons Fresh Lemon Juice
  • 1/4 Cup Red Wine Vinegar
  • 1 Teaspoon Dijon Mustard
  • Salt & Pepper to Taste

Instructions

  1. Place beans and vegetables in large mixing bowl.

  2. In another bowl, mix lemon juice, vinegar, and Dijon.

  3. Add to bean mixture and stir.

  4. Add salt & pepper to taste.

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