Recipe Box

On Sunday we would gather at great grandma's house to have a family dinner. There were aunt's, uncles, and cousins sitting around the table. Some of us propped up on phone books so that we could reach. We'd talk, eat, and mix our corn in with our mashed potatoes. But most of all we laughed. You can read more at:

April 21, 2010

cannellini bean soup

2 cans cannellini beans (any white bean will work)
1 large can of diced tomatoes (or 2-3 medium-sized fresh tomatoes diced)
1 medium-sized onion (chopped)
3 cloves garlic (minced)
dried or fresh chopped parsley (1 tbsp)
dried or fresh chopped basil (1 tsp)
salt & pepper
1 large can of chicken or vegetable broth (I use chicken)
1 cup water
celery (chopped)
carrots (julienne or chopped)
peas (fresh or frozen)

The amount of vegetables that you would like to use is up to you. I like mine to have a lot of vegetables. Also you can use other vegetables (corn, cauliflower, etc.). However, I would not recommend potatoes which would make the soup too thick and starchy.

saute the garlic and onion in a pan with olive oil until golden brown. Add the 1 cup of water to the saute mixture. Place the rest of the ingredients into a stock pot on medium high heat. Add the sautéed mixture. Let simmer until the carrots are tender. Serve with fresh bread and a salad. Yum!

This makes several servings…enough to feed the 5 of us with plenty of left overs for another night.