Fast & Easy Dinner: Tuscan Bean Soup

partysugar — Thu, 10 Apr 2008 08:01:31 -0700

I always keep my pantry stocked with a variety of canned beans. With a little creativity and a couple of fresh ingredients, the beans are simply turned into a magnificent meal. This recipe uses white cannellini beans to make a Tuscan style soup. Carrots and onions flavor the soup while wilted spinach acts as a garnish. To make this for your family tonight get the recipe and read more.

Tuscan Bean Soup
From Better Homes and Garden magazine

Ingredients

1 cup packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
3 Tbsp. olive oil
2 15-oz. cans cannellini beans, rinsed and drained
1 32-oz. box reduced-sodium vegetable broth
2 to 3 tsp. dried Italian seasoning, crushed
1 5-oz. pkg. baby spinach
Freshly cracked black pepper
Cracker bread (optional)

Directions

In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes.
Add beans, broth, and seasoning. Bring to boiling; slightly mash beans.
Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat.
Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread.

Serves 4.

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Get Excited for Fall Foods

partysugar — Mon, 22 Sep 2008 09:00:15 -0700

The first official day of Fall was over the weekend and with the cooler weather and shorter days comes a bounty of fresh, crunchy fruit and hearty vegetables. While apples and pumpkins are commonly consumed in large quantities, this year the Wall Street Journal has published a list of 10 other foods to consider for Fall cooking. To check out their delicious suggestions, read more.

Concord grapes: Native to the Northeast, these small, black tart grapes are delicious raw or baked in a pie.
Kabocha: A type of squash with sweet, nutrient rich flesh that can be prepared as one would prepare an acorn squash.
Pears: The apple's less popular cousin definitely deserves its time in the spotlight. Harvested in September and October, there are more than 1000 varieties that taste great in everything from salads to sauces to sweets.
Pomegranate: The jewel like fruit's nectar is a wonderful source of antioxidants. Its seeds are a pretty garnish and its flesh adds a rich flavor to glazes.
Pine nuts: In summer these nuts are used as an ingredient in pesto, but in Fall they are an easy snack or crunchy addition to salad.
Quince: Popular in Europe, this fruit is packed with vitamin C and fiber. Although sour raw, when cooked or turned into jam, quince is soft, delectable, and subtly sweet.
Rutabaga: With a texture similar to potatoes and a taste like a turnip, this root vegetable is a scrumptious side especially when treated like a potato.
Thyme: The woody, fragrant herb can season anything from marinades to soups.
Tuscan kale: Its dark, green leaves are full of vitamins. Serve in stews or soups or in a classic Italian preparation, with white beans.
Sheep's milk cheeses: Due to the milking cycle of sheep, the Fall is the best time to consume aged sheep's milk cheeses. Best served at room temperature, enjoy alone or with crostini or preserves.

After reading this list, are you more excited about Fall? What foods are you looking forward to eating?

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Fast & Easy Dinner: Tuscan Bean Soup

Get Excited for Fall Foods