Vegetable Soup
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
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Add 2 Tablespoons Olive Oil to a pot.
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Add onions, garlic, celery, and carrots. Saute for 5 minutes.
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Add remaining ingredients. Except for the seeds as garnish.
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Bring soup to a boil, then reduce heat and simmer until veggies are soft.
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Remove rosemary springs.
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Add Spinach and cook until it melts.
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Serve and top with seeds.
Artichoke & White Bean Salad
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
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Place beans and vegetables in large mixing bowl.
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In another bowl, mix lemon juice, vinegar, and Dijon.
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Add to bean mixture and stir.
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Add salt & pepper to taste.