Donna's Daily Dish
Inspiring people to create every day recipes
Delving further into the “Soup Suppers” cook book, I came across a recipe for Tuscan Bean Soup. For the recipe you’ll need dried cannellini beans, extra-virgin olive oil, an onion (about 1 cup), a medium carrot (about 1/2 cup), medium potato (about 1 cup), chicken or beef broth, 2-3 fresh sage leaves or dried sage or marjoram, 3 large cloves garlic, 6 cups water, coarse sea salt, freshly ground pepper, frozen chopped spinach or kale, or freshly shredded kale or Savoy cabbage. Garnishes are thin croutons and extra-virgin olive oil. Once again, I used a quick soak method for preparing my beans.
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I love to both cook and eat! My morning breakfast consists of low-fat Greek yogurt, fresh strawberries or blueberries and granola. Sometimes I munch on the granola when I’m hungry; this isn’t good. I store my Christmas cookies in our front storage attic where its dry and cold, thereby keeping them fresh longer. If you want a cookie, you’ll have to work for it. As of this week, I finished the granola. Breakfast will either be cereal or yogurt with fruit. I have reduced my cookie intake to one, or sometimes two cookies per day. I snacking on Honeycrisp apples when I desire something sweet. |
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