Veggies

Tuscan white bean and orzo soup 

 We all know how crazy this winter has been, from short sleeves on Christmas to a blizzard on its way. To prepare for the blizzard I whipped up some healthy and hearty Tuscan white bean soup. There are a ton of variations to this so I created my own. Feel free to get creative with yours and use whatcha got in your fridge or pantry!

This combines Tuscan flavors and savory Italian spices with some white beans, veggies, and orzo in a vegetable broth. It’s so yummy and there’s nothing better than cozying up to a hot bowl of soup on a cold day.

You can make a big pot of this and freeze it for later. I cook for myself so I always have a ton of leftovers and I love freezing them for the future!

  
Ingredients 

  • 1 can of white cannelloni beans 
  • 4 carrots
  • 4 celery stalks 
  • 2 cloves of minced garlic 
  • Medium white onion (I used red because I ran out of white) 
  • 1 32oz box of organic vegetable broth (feel free to chicken broth if you have that) 
  • 1 bag of spinach 
  • 1/4 cup of orzo 
  • 1/2 teaspoon of crushed red pepper
  • Salt and pepper to taste 
  • 1/2 teaspoon of thyme 
  • Teaspoon of Italian seasoning (I used a mixed fresh Italian herb seasoning from a local Italian market) 
  • 1 can of tomato paste 
  • 3 tablespoons of extra virgin olive oil 
  1. Dice up your carrots, celery, and onion 
  2. Heat your oil in the pot 
  3. Cook your garlic until it has a light brown color to it
  4. Add your celery and carrots until they are tender and start to sweat, about 10-15 minutes 
  5. Add your vegetable broth
  6. Then add your tomato paste
  7. Dice up your spinach and add to the pot to cook down 
  8. Drain your canolenni beans and add to the pot 
  9. Add your orzo, it isn’t going to look like enough but trust me it soaks up that liquid pretty fast
  10. Add your spices 
  11. Let the orzo cook until tender 
  12. Pour into a bowl, top with parenesean cheese and serve with a good crusty garlic bread
  13. Sit on your couch in a blanket and warm up to a cozy bowl of soup
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Ratatouille (not the movie) 

  
Funny story behind this recipe, I needed a challenge so I posted a status and said any recipes people want to know how to make post it here and I will make it on Sunday during my meal prep. So my friend Dan says ratatouille (as in the movie, not the actual dish) now me being me, think oh ratatouille that’s a good French dish I can make that no problem. So I make it. Send him the picture and recipe and he said I’ve never had it before only heard of it from the movie, so I’m like wow I’m an idiot he was totally kidding and I didn’t even think of the movie. But hey it was a damn good comment because this was absolutely delicious. 

Ratatouille is a common French and Mediterranean dish. It can be made as a stew or how I have it. It’s vegetables that are in a tomato stew and seasoned to perfection. Sounds fancy but it’s super simple to make.   

     
 Ingredients 

  • 2 tablespoons of extra virgin olive oil 
  • 1/4 teaspoon of apple cider vinegar (can use red wine or balsamic) 
  • 1 tablespoon of minced garlic
  • 1 tablespoon of Italian seasoning 
  • Salt and pepper to taste (I always add salt after I roast my veggies) 
  • 1 eggplant 
  • 1 yellow squash 
  • 1-2 tomatoes 
  • 1 medium red onion 
  • 1 zucchini 
  • 1 can of tomato paste 
  • 1 can of diced fire roasted tomatoes (can substitute tomato sauce in place of the paste and diced tomatoes) 
  • 5 fresh basil leaves 
  • Parmesan cheese to top with 
  1. Mix the tomato paste, diced tomato, 1 tablespoon of olive oil, Italian seasoning, apple cider vinegar, and garlic in a bowl 
  2. Spray the bottom of a baking dish with cooking spray 
  3. Spread the tomato mixture on the bottom, leave a little to stick in between the veggies 
  4. Slice your veggies, to get an even cut use a mandala to get the uniform slices. 
  5. Then put them in the sauce and layer them
  6. Brush the tips of your veggies with olive oil to give them a nice coat and drop the rest of the tomato mixture down in between 
  7. Bake them in the oven at 350 for about 30-45 minutes or until the veggies are roasted and golden brown on the edges
  8. Sprinkle with parenesean cheese and enjoy!