Posted on 2 Comments

Tuscan Beans and Spinach Soup with Homemade Croutons

I made this soup because it was actually below freezing here in Florida. I know that is just W.R.O.N.G. – WRONG. If I wanted to be in the cold, I would go up to New Hampshire. Actually I do go up there once a month, but not because I like the cold. Anyway, this soup just sounded perfect for the day.

The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.

  • 2 15 oz cans cannnelini white beans, rinsed, drained, divided
  • 3 c vegetable broth, divided, 1c/2c
  • 1 tsp all-purpose seasoning
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes
  • 8 oz baby spinach, chopped
  • 1 large tomato, seeded, chopped
  • 1/2 lemon, zested, juiced
  • Homemade Croutons

In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.

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In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.

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Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.

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Add remaining beans and broth along with the tomato and lemon.

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Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.

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Serve with homemade croutons. Eat. Enjoy.

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Posted on 12 Comments

Warm Spinach Artichoke Dip

I plan on using this dip for our Super Bowl Party. The boys (men) all come over and we eat and watch the commercials and the game too. So I am testing it out now, you know, just in case there needs to be any tweaking to the recipe. However, I think it is perfect the way it is.

I will probably be working on a couple more recipes for the big game. So keep a watch out for more to come.

  • 2 tbsp vegetable broth
  • 1 onion, chopped
  • 1 tbs garlic, minced
  • a couple of dashes of red pepper flakes
  • 8 oz. baby spinach
  • 16 oz. silken tofu, drained
  • 1/2 c nutritional yeast flakes
  • 2 tbsp lemon juice
  • 3 tsp all-purpose seasoning, divided, (2 tsp- 1/2 tsp – 1/2 tsp)
  • 14 oz canned artichoke hearts, drained
  • Bread or tortilla chips

Preheat oven to 350 degrees. Grease 8×8 baking dish

In a large skillet, heat broth over medium-high heat. Add onions. Sprinkle 1/2 tsp of all-purpose seasoning onto onions; stir. Cook until onion are softened and golden.

Reduce heat to medium-low and add artichoke hearts, spinach and 1/2 tsp of all-purpose seasoning. Stir mixture until spinach is wilted.

In a blender or food processor, blend together tofu, nutritional yeast, lemon juice and 2 tsp all-purpose seasoning until smooth. Add onion, spinach and artichoke hearts to tofu mixture. Pulse about 15 times. Add red pepper flakes.

Pour mixture into prepared baking dish. Bake for 30 minutes, until top of dip is golden.

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Let cool about 5 minutes. Serve with bread, crackers or tortilla chips.

Share. Eat. Enjoy.

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Posted on 10 Comments

Saffron Chickpeas and Spinach Soup

I was inspired to make this soup when I saw a similar recipe in a magazine. I knew when I saw it I was going to make this within a day.  What was nice is that I had everything in my pantry or refrigerator. I love it when a plan comes together.

This soup is creamy by blending half of it in the blender. Yet, it still has a chew from the unblended part. It is bright from the addition of lemon. The lemon works really well with the chickpeas and spinach. There is a special ingredient too – Saffron. The saffron can be pricey, but it is so worth it in this dish.

  • 1 large onion, diced
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 8 oz, mushrooms, sliced
  • 12 oz cauliflower rice
  • 1 tsp saffron threads
  • 1 bay leaf, dried
  • 2 lemons, zested and juiced
  • 2 cans chickpeas, drained, rinsed
  • 4 c vegetable broth, divided in half
  • 1/2 bag baby spinach, roughly chopped

In a large dutch oven over medium-high heat add about 2-3 tbsp of the vegetable broth onion, mushrooms, cauliflower, saffron, bay leaf and lemon zest to the the pan. Cook until onions are translucent and softened; stirring occasionally. Add chick peas. Stir until heated through. Transfer half of the onion mixture to a blender or food processor. Add 2 cups of the vegetable broth. Blend until mixture is creamy. Return blended mixture to dutch oven and stir. Add remaining vegetable broth and spinach. Stir and cook just until spinach has softened.

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Serve. Eat. Enjoy.

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