Wednesday, January 6, 2010

Tuscan Vegetable Soup

Tuscan Vegetable Soup
Recipe from The Food You Crave by Ellie Krieger

One 15.5 oz can cannellini beans
1 Tbsp olive oil
1/2 large onion, diced
1 medium carrot, diced
2 stalks celery, diced
1 small zucchini, diced
1 clove garlic, minced
1 tsp thyme
1/2 tsp sage
1/2 tsp salt, more to taste
1/4 tsp black pepper, more to taste
4 cups low sodium chicken or vegetable broth
One 14.5 oz can diced tomatoes, with their juices
2 oz baby spinach leaves, chopped
1/3 cup freshly grated Parmesan cheese

In a small bowl, mash half the beans with a masher or the back of a spoon and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt, and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with the Parmesan cheese, if desired.

Add a nice salad:

And a Brazil Butt Lift:

A long hot shower


A good book

And you're ready for bed, no guilt!!

Aaahhhhhhhhhhhhhhhhhhhhhhhhh. Feels good.

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