Tuscan White Bean & Spinach Soup

Still soup weather. It's snowing … again! Just made this for supper. It was fast and delicious!

Tuscan White Bean & Spinach Soup
Serves 8
The Ingredients: 
2 tsp olive oil
1 clove garlic, finely minced
1 medium onion, finely diced
2 - 32 oz. boxes low sodium chicken broth, or vegetable stock
2 cups water
14 1⁄2 oz can diced tomatoes
I also added 1 can Rotel tomatoes, HOT
2 - 14 1⁄2 oz cans cannellini beans or other white beans
1 cup whole wheat pasta shells, or shell pasta
2 tsp rosemary
Baby spinach, cleaned and trimmed
1⁄4 tsp black pepper
Shredded cheese for garnish

The Directions:
In a large soup pot, saute onion & garlic in olive oil.
Add broth, water, tomatoes, beans and rosemary to pot. Season with black pepper. Bring to boil.
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
Add spinach and cook about 1 min, until wilted. Serve with shredded cheese.

Super Salad

This is so easy and so good for you. Next time you're at the grocery store, head to the produce section and grab a bag of baby spinach, a bag of matchstick carrots and a ripe avocado. That's all there is to this winning combination. I whipped up a jar of my favorite home-made dressing, tossed in a few croutons, and served this with baked chicken. 

The Ingredients.

1 bag baby spinach

1 bag matchstick carrots

1 avocado, sliced

The nice thing about this is you can use as much of the ingredients as you want.

The Dressing.

3 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

1/2 tsp. dried basil or oregano

Salt & pepper to taste

a little minced garlic from a jar

a little grey poupon mustard

Shake well in a jar with a tight-fitting lid, pour over salad and toss. Serve immediately.

Sandwiches for Supper

How To Take Grilled Cheese From Ordinary To Sublime
Super Target carries an awesome 9-Grain bread in their bakery so I decided to use it as the base for grilled cheese sandwiches. I added mild, melty provolone cheese, a handful of baby spinach leaves, sliced avocado and crispy bacon. Those are Old Dutch Kettle Cooked Sea Salt & Cracked Pepper Potato Chips. :)

Meatless Monday's Mother Hubbard Soup

I love making soup, but Tom doesn't really like eating soup, so I don't make it very often. But sometimes, when the weather is cold and snowy and I really want to stay inside where it's WARM, I just have to make soup. Like today! It snowed most of the day and it was a nasty commute ... actually it's still snowing ... so I made soup. I didn't use a recipe. I just used what I had on hand in my cupboard. I started with vegetable broth and added to it from the pantry. A can of this and some of that. Turns out great every time!
Mother Hubbard's Soup
Ingredients:
48 oz. box vegetable broth (or chicken broth)
1 can dark red kidney beans, rinsed and drained
1 can black  beans,  rinsed and drained
1 can cannellini beans, rinsed and drained
2 cans diced Italian tomatoes, including juice
1-16 oz bag frozen crinkle cut carrots
Handful tubetti pasta (or macaroni)
1/2 bag fresh baby spinach, stems removed
1/2 tsp. pepper
1/2 tsp. red pepper flakes (omit if you don't like hot)
1/2 tsp. oregano
Shredded cheddar cheese
Directions:
Put broth in large soup pot. Add carrots and cook until they are tender but not mushy. Add the other ingredients. Just before serving, add spinach and cook until it wilts, 1-2 minutes. Ladle into bowls and serve with shredded sharp cheddar cheese and crusty rolls.

Stuffed Pasta Shells for Meatless Monday AND Christmas Eve Dinner

My daughter and son-in-law hosted Christmas Eve dinner at their house this year. As you can see by the photo above, the table was elegant and festive. You will have to take my word for the dinner -- but it was absolutely delicious! Katie served magnificent jumbo pasta shells stuffed to bursting with cheesy filling, along with a tossed salad and garlic bread, and spumoni ice cream for dessert. Baked and bubbly, the shells were a comfort-food classic. Be sure you cook an entire box, since some will break as they boil. You should also know the shells freeze beautifully.

Spinach and Cheese Stuffed Pasta Shells
Ingredients:
32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
5 cups spaghetti sauce
Directions:
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
3. Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
4. Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
5. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
6. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Soup's On!

The air is crisp and cool. It's soup weather here in Minnesota. I love making soup for supper. The kitchen feels so cozy as it simmers and bubbles on the stove. Since we've become empty-nesters, we eat all our meals at our little drop-leaf kitchen table. This is really healthy soup that's easy to put together. It was good the day I made it but was really awesome by the second day!
Notes: If you're using imported Parmesan, such as Parmigiano-Reggiano, add a piece of the rind to the soup in step 2 for extra flavor. While the soup simmers, brush some slices of country bread with olive oil and toast them, to serve with the hot soup.
6 servings

Spinach and White Bean Soup
Ingredients:
Baby spinach (about 1 lb.)
1 tablespoon olive oil
1 tablespoon minced garlic
1 quart chicken broth
2-3 cups water
3 cans (15 oz. each) cannellini beans, drained and rinsed
1 can Italian-diced tomatoes, including juice
About 1/2 cup fresh-grated Parmesan cheese (see notes)
Salt and fresh-ground pepper
1/2 tsp. dried basil
1/4 - 1/2 tsp. red pepper flakes (optional)
Preparation:
1. Pour oil into a 4- to 5-quart pan over medium heat. Add garlic; stir often until soft. Add broth and 3 cups water. Bring to a simmer; cook, stirring occasionally.
2. Add 1 can drained beans and mash with potato masher. Add remaining beans and can of diced tomatoes. Stir occasionally until hot, 1 to 2 minutes. Add spinach and allow to wilt. Stir in 1/2 cup Parmesan cheese and add basil, red pepper flakes and salt and pepper to taste. Ladle into bowls; offer more Parmesan to add at the table.

A nod to Trader Joe's ...

In case I haven't mentioned lately how much I love Trader Joe's and how thrilled I am that they opened a store here in St. Paul, let me do it now! They have great quality, reasonably priced, gourmet-type food items. It's one of my preferred places to hang out. I always get totally inspired when I'm there!

This recipe re-post is a variation on one of my all-time favorite "simple" recipes. It tastes awesome, like you fussed all afternoon, but it couldn't be easier! I used two packages of Trader Joe's fresh jumbo cheese ravioli, and at $2.50 a package, it's a steal. And then their sun-dried tomatoes! Delizioso! There’s a massive depth of flavor here: saltiness, acidity, sweetness and sourness all pinging around in your mouth! It's a culinary explosion!


Cheese Ravioli with Sun-dried Tomatoes and Spinach
2 - 10 oz. pkgs. Trader Joe's Jumbo Cheese-stuffed ravioli
1 jar Trader Joe's julienne sliced sun-dried tomatoes in olive oil
Baby spinach, as much as you want to use
1/2 tsp. red pepper flakes
2 cups shredded Italian blend cheese
Prepare the ravioli according to the package directions. Add spinach to pasta water for last 1-2 minutes so it wilts. Drain pasta/spinach and return to cooking pot. Add sun-dried tomatoes, red pepper flakes and shredded cheese. Toss and serve with shaved Parmesan cheese and red pepper flakes. Fast, easy and delicious!

Pasta and Beans for Meatless Monday

I have decided I'm going to try to post a Meatless Monday recipe right here on my blog for you, each and every Monday. It may be a bit of a challenge for me to come up with something new every week. I have quite a few favorite meatless recipes but I've already posted most of them. Ever vigilant, I shall constantly be on the look-out for new dishes to share.

As you've probably guessed, I've never met a pasta dish I didn't like. This simple, rustic recipe of hearty cannellini beans sauteed with tomatoes, onion and garlic, then tossed over warm pasta, is quick and delicious. It's sure to become part of your repertoire. And it's perfect for Meatless Monday. Just add hot, crusty bread and butter and you're good to go.


Pasta and Beans
Ingredients:
3 tablespoons extra virgin olive oil
3-4 cloves garlic, pressed
1 onion, chopped
4 plum tomatoes, skin removed and chopped
1 can Italian diced tomatoes
handful of fresh spinach
1 (15 ounce) can cannellini beans
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. pepper
1/2 tsp. red pepper flakes (optional)
1 box penne pasta (I used whole wheat pasta)
Parmesan cheese (optional)

Directions:
1. In a large skillet, heat the olive oil. Saute garlic and onion until tender. Stir in tomatoes and entire can of beans. Add oregano, basil, pepper and red pepper flakes. Let simmer for 10 minutes.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; toss spinach in with pasta about a minute before pasta is done cooking. Drain.
3. Combine pasta with bean mixture and serve with Parmesan cheese.

Something new ...

I've read that Moroccan cuisine, a mixture of European and African cooking, is the last of the great undiscovered cuisines. It's definitely a style of cooking I'm not familiar with. Located in Northwest Africa, with Mediterranean and Atlantic coastlines, Morocco is a land steeped in mystery and adventure, a place where the sun is warm and the people are enigmatic. To me it is a far away place where the exotic cities of Tangier, Marrakesh and Casablanca beckon with the lure of a camel ride across the desert or snake charmers in a crowded market.

Included in Moroccan cooking are the tasty dishes of the workers and peasants. In their daily meals, little meat is used. Grains and vegetables are combined with numerous herbs and spices to produce savory and satisfying fare. The herbs used: chervil, garlic, fresh coriander leaves, mint and parsley are blended with these spices: aniseed, cayenne, cinnamon, cumin, ginger, paprika, pepper, saffron, turmeric and ras el-hanout (a blend of spices) to produce mouth-watering dishes. To give these non-meat creations even more zest, onions, olives, pickled lemons, almonds and sesame seeds are utilized extensively.

Soups are the mainstay of the Moroccan people and at times their only meal of the day. They're based mostly on chickpeas and lentils. Infused with herbs and spices, they become delightful creations.

I just got this easy recipe from my Gather friend, Shan. As soon as I saw it, I knew I had to make it. I think next time, I'll add cumin and sweet paprika, but it was delicious just the way it is here. The cinnamon gave it a new and interesting flavor that I loved with the bite of the cayenne.

MOROCCAN CHICKPEA SOUP
4 cups chicken broth (or use vegetable)
2 cups cooked chickpeas (I used 2 cans of chick peas, rinsed and drained)
1 can (14.5 oz) diced tomatoes
1 can artichokes, drained and chopped
1/2 t cinnamon
1/2 t basil
1/2 t oregano
1/4 t cayenne
Sea salt and freshly ground black pepper to taste (I didn't add any salt)
Couple handfuls fresh baby spinach
Bring everything to a simmer in large soup pot over medium low heat. Simmer for about 20 minutes. Stir in spinach and cook another 5 minutes or so.
Serve with pita bread.

Soup ... Glorious Soup!

Everyone knows soup is the perfect comfort food for cold, blustery days. And anyone who reads my blog regularly knows I love soup. I love making it and I love eating it! There's something infinitely satisfying about chopping vegetables, sauteing garlic or adding just the right combination of herbs and spices. Sometimes I feel like an artist putting dabs of paint on a canvas ... a little pinch of this and a drop of that added to the soup pot and voila! I have created a masterpiece! This is a really easy Tuscan style white bean and spinach soup recipe. Mini meatballs could be included here, but I baked 3 boneless, skinless chicken breasts instead, cubed the chicken and added it to the soup. You may need to add additional chicken broth or water as the soup cooks down.
Hearty Tuscan White Bean Soup
• 1/4 cup EVOO
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/2 - 10 oz. pkg. matchstick carrots (I like lots of carrots)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 bay leaf
• 49 1/2 oz. can chicken broth
• 1 (14 ounce) can diced tomatoes, undrained
• 2 (15 ounce) cans white beans, any variety (rinse & drain)
• 1/2 pkg. fresh spinach
• 1 1/2 cups macaroni, uncooked (I used Mezzi Tubetti pasta)
• salt and pepper
• grated Parmesan cheese, and or Pecorino Romano cheese, to serve
1. Heat the oil in a 4 quart soup pot over medium heat.
2. Add the onion, garlic & carrots and cook until the vegetables are tender, about 10 minutes.
3. Add the chicken broth, tomatoes thyme, pepper and bay leaf.
4. Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
5. Simmer for about 10 minutes.
6. Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
7. Add spinach. It will wilt/cook quickly.
8. Serve sprinkled with grated Parmesan and/or Pecorino Romano.

Mmm ... mmm ... good!

I wanted to make dinner for my daughter and son-in-law, the proud parents of my brand new granddaughter, Nora. I wanted it to be hearty and nutritious and easy. I ended up taking them a big pot of this wonderful soup. It's chock full of good ingredients and it's pure "comfort" food. They can heat up a bowl in the microwave at any hour of the day (or night). I brought along Rosemary bread sticks to round out the meal. Mmmm ... mmmm ... good!
CHICKEN ROTINI SOUP WITH WHITE BEANS AND SPINACH
Ingredients:
Matchstick carrots, as many as you like
1/2 large onion, diced
Olive oil
64 oz. chicken broth
1/2 teaspoon ground black pepper
1 bay leaf
3 cups uncooked rotinni pasta
3 baked chicken breasts, diced
1/2 tsp. poultry seasoning
1/2 tsp. dried leaf thyme
1 can cannellini beans, rinsed & drained
1 can Great Northen Beans, rinsed & drained
3 cups baby spinach
Preparation:
Saute carrot and onion in small amount olive oil. Add chicken broth, pepper and bay leaf. Bring to a boil; add pasta and boil for 5 minutes. Add chicken, poultry seasoning and thyme, simmer for 5 to 10 minutes longer, or until noodles are tender. Remove bay leaf. Add beans and spinach. Serves 6.

Yet another great pasta recipe ...

Frederico Fellini said,"Life is a combination of magic and pasta." Those are words to live by here at our house! I just made another great pasta dish ... it was delicious and so easy. Next time I make it, I think I'll add a can of mild-flavored cannellini beans for a little extra nutrition. Be sure to drain & rinse the beans if you decide to use them. Recipe from Fine Cooking magazine.
Spaghetti with Garlic and Spinach
INGREDIENTS:
Kosher salt
1/4+ cup extra-virgin olive oil
6-8 large cloves of garlic, peeled, halved lengthwise & thinly sliced
10 oz. baby spinach
1# dried spaghetti (I used whole wheat pasta)
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
DIRECTIONS:
1. Combine oil and garlic in skillet over medium low heat. Cook, stirring often, until garlic becomes fragrant and is just beginning to turn golden, 4-6 minutes. Add spinach, 1/2 tsp. salt and 1/4 tsp. pepper and cook, tossing gently with tongs, until spinach begins to wilt, 2-3 minutes more. Remove from heat.
2. Cook pasta in boiling salted water (check box for directions). Reserve 1 cup cooking water and drain.
3. Return skillet to medium heat. Add drained pasta and 1/2 cup reserved cooking water. Cook for 1-2 minutes, tossing and stirring to combine & blend flavors. If pasta seems dry, add remainder of reserved cooking water and stir. Toss with cheese and season with salt & pepper and serve.

Summertime spinach salad

Don't forget to eat your spinach, rich in iron and fiber!!! My son Tom used to call it Popeye food! I love salads and I'm always trying different combinations of ingredients. I made a new salad for dinner tonight. It was perfect with our grilled steaks.
~Spinach-Grape Salad~
3 tablespoons pine nuts
1 package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
Sliced red onion
1/2 cup crumbled reduced-fat feta cheese
Light raspberry-walnut vinaigrette
1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
2. Coarsely chop or tear spinach. Toss together spinach, grapes, red onion, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.

The recipe called for Newman's Own Light Raspberry & Walnut Dressing. I made my own dressing but I'd love to try the Newman's.
Vinaigrette I used:
3 T. olive oil
2 T. balsamic vinegar
1/2 tsp. dried oregano
1/2 tsp. pepper

Healthy and savory Italian favorite ...

I wanted something I could make without going to the grocery store. Turns out I had all the ingredients to make this hearty soup. It has that simmered-all-day flavor but takes just minutes to prepare. I love the spinach ... it adds color, texture and lots of nutrition!
TORTELLINI SOUP
4 cups chicken broth
2 cups water
1/2 tsp. dried Italian seasoning
1 tsp. dried oregano
1/2 tsp. pepper
1 package (9 oz) cheese-filled tortellini
3 large carrots, peeled & sliced into coins
1 can Italian diced tomatoes
1 can garbanzo beans, rinsed & drained
1 can black beans, rinsed & drained
1 - 6 oz bag baby spinach
Grated parmesan cheese
1. In a large pot, bring broth, water and Italian seasoning to a boil. Add tortellini and simmer for 3 minutes. Add carrots and simmer for an additional 4 minutes. Stir in tomatoes and beans. Add spinach and simmer for 2 more minutes or until the vegetables are tender and spinach is wilted.
2. Ladle soup into bowls and serve with Parmesan cheese. Serves 4.