Category Archives: Vegetables

Cilantro Lime Flank Steak Tacos with Homemade Tortillas and Salsa Fresca

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There is a lot going on here, but all of it was pretty tasty. Rather than post the full recipe for the flour tortillas, here is the link. I had some issues while making them! They’re not difficult to make, but when I thought of separating them with pieces of waxed paper (to save on counter space), that’s when it all fell apart. The dough stuck to the paper so badly! Most of the tortilla rounds became mangled while I tried to remove them from the paper – I was so bummed! I did take some of the scraps and rolled them out again, which is a little more difficult the second time around. The surviving tortillas turned out pretty well, but they’re nothing like the best tortillas I have ever had! Those are found in San Diego, California at Old Town Mexican Cafe! I could go for some of that now 😉 Thanks for reading, enjoy!
Cilantro Lime Marinade & Flank Steak Tacos – adapted from Simply Scratch
  •  1/3 cup grapeseed oil
  • Juice of 1 Lime
  • 1 Garlic Clove, smashed
  • A handful of Cilantro
  • 1/2 red onion, roughly chopped
  • 2 teaspoons of Honey
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Ancho-Chili Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • Kosher Salt and Fresh Black Pepper, to taste
  • 1.5 – 2 pounds flank steak
1. Place the steak in a zip top bag, set aside. Combine all ingredients and blend well with a stick blender, or mini food processor. Pour marinade over the steak, place it in the fridge to marinade for several hours.
2. Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded iceberg lettuce, Salsa Fresca and top with shredded Monterey Jack cheese.
Salsa Fresca – adapted from Simply Scratch
  • 4 Roma Tomatoes, cheeks removed, sliced and diced small
  • 1 small red onion, diced small
  • 1 Serrano Pepper, diced finely (*I couldn’t find these, so I substituted two jalapenos)
  • 1 Clove of Garlic, smashed, peeled and minced
  • 3 green onions, white and dark green parts sliced
  • 1 handful of cilantro, chopped (*I love cilantro, so I always use more)
  • Juice of a half a Lime (*I used the whole lime)
  • 1/2 tablespoon of Olive Oil
  • A pinch of Kosher Salt
  • A few grinds of Black Pepper
Directions:
Combine all ingredients into a large bowl. Toss until all ingredients are mixed. Cover with plastic wrap and refrigerate for at least 30 minutes. Serve with tortilla chips or on top of your favorite tacos.

Rosemary Olive Oil Potato Bread

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Quick Post: This experiment was inspired my husband who told me he likes potato bread. I haven’t bought it in years, but I decided to search for potato bread recipes. I always like to try new breads and this one seemed easy enough. I like the addition of rosemary, and thought this would be a great bread to go with steak or chicken. These kind of loaves are great because they have that “wow” factor. It looks and sounds fancy, but it isn’t at all difficult to make. The texture is soft, with a dense crumb and a chewy crust – perfect for sopping up juices on your plate or bowl of soup. Thanks for reading, enjoy!
Rosemary Olive Oil Potato Bread – adapted from What Megan’s Making
  • 1 cup cold, roasted mashed up potatoes, skins removed (*Can also use mashed potato flakes to make 1 cup of mashed potatoes)
  • 4 Tbsp olive oil
  • 1 envelope (1/4 oz) active dry yeast
  • 1 cup warm water
  • 3 cups white flour
  • 1 cup whole wheat flour
  • 2 tsp salt
  • 2 tsp fresh rosemary, finely chopped

Directions:

In a small bowl mix together the mashed potatoes and olive oil. Set aside.

In a large bowl, mix the warm water with the yeast and let sit for 5 minutes, or until bubbly. Add the flour, whole wheat flour, salt, rosemary, and potato/oil mixture and mix together. Add more water or flour as needed to form a soft dough. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Clean out the mixing bowl and lightly spray with cooking spray. Place dough in the bowl and cover with a dishtowel. Let rise 1 hour, or until doubled in size.

Turn risen dough out onto a floured surface and knead a few times. Flatten the dough with your hands and fold up like business letter. (You could also separate the dough into two smaller loaves at this point.)Turn it seam side down, form into a plump oval shape, and place on a lined baking sheet. Sprinkle the top with flour, cover with a towel and let rise for 30 minutes, or until doubled in size.

Preheat the oven to 400. Using a sharp knife make 3-4 diagonal slits in the bread to make a criss-cross pattern. Bake for 30-35 minutes or until golden brown and the loaf sounds hollow when you tap on it. Transfer to a wire rack to cool. Let cool completely before slicing.

Skillet Macaroni and Cheese

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This was a test run for a demonstration I needed to do for a great group of ladies. I never would have thought that I would have the guts to cook and talk in front of people before, but I did and it was so much fun. I would do it again! They all loved this super simple and quick meal and couldn’t believe how easy it was. I chose this recipe to show them because I don’t know anyone who doesn’t like cheese or pasta. Plus, it’s so versatile you could use a different combination of cheeses, add any veg you’d like, make it an entrée by adding some protein or keep it as is for a side dish. Thanks for reading, enjoy!

Skillet Macaroni and Cheese with Broccoli – adapted from Pink Parsley 

  • 4 cups water, plus more as needed
  • 10-12 oz broccoli florets, cut into bite-sized pieces
  • salt and pepper
  • 3 Tbs unsalted butter
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 (12-oz) can evaporated milk
  • 12 oz pasta
  • 3/4 tsp cornstarch
  • 1/2 tsp dry mustard
  • 1/4 tsp hot sauce
  • 6 oz extra sharp white cheddar, shredded (about 1 1/2 cups)
  • 6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)
Directions – 

Bring 1/2 cup water to a boil in a 12-inch skillet over medium-high heat.  Add the broccoli and a pinch of salt, cover, and cook until the broccoli is just tender, about 5 minutes.  Drain broccoli and set aside.

Wipe out the skillet and melt 1 tablespoon of the butter.  Add the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.  Stir in the remaining 3 1/2 cups of water, 1 cup of the milk, 1/2 tsp salt, and the pasta.  Bring to a fast simmer and cook, stirring frequently, until the pasta is tender and the sauce has started to thicken, 9 to 12 minutes.

Whisk together the remaining 1/2 cup of evaporated milk, cornstarch, mustard, and hotsauce.  Stir into the skillet, and continue to simmer for 2-3 minutes until the sauce has thickened.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, until melted.  If the sauce seems too thick, add a few tablespoons of extra water.  Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper to taste.  Allow to sit 5 to 10 minutes to thicken before serving.

Weeknight Italian Wedding Soup

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Quick Post: This recipe couldn’t be easier! For those cold nights it’s perfectly warming and comforting. We had another blast of cold weather the past few days which was surprising since it’s recently been in the high 70s regularly. I always love taking advantage of a cool night by making it a good excuse for some comfort food and carbs in the form of these lovely breadsticks. I didn’t change a thing about these recipes and we were all happy about how they turned out. Thanks for reading, enjoy!

Italian Wedding Soup – adapted from Bev Cooks

  •  3 Tbs. extra-virgin olive oil, divided
  • 1 (12 oz) package Al Fresco tomato and basil chicken meatballs
  •  1 small onion, diced
  • 3 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 pinch crushed red
  •  1/2 cup dry white wine
  • 5 cups chicken stock
  • 1 cup orzo
  • 10 oz baby spinach
  • coarse salt and freshly ground pepper

Heat 1 Tbs. oil in a small skillet and brown the chicken sausages on all sides, until heated through, 5 minutes total. Remove from heat.

In a deep pot, heat the remaining 2 Tbs. oil over medium-high. Add the onions, garlic, carrots and celery. Add the crushed pepper along with a pinch of salt and pepper. Saute until the veggies start to soften, 6 minutes.

Add the wine and stock. Bring to a light boil. Add the pasta and cook until al dente, 6 minutes.

Add the chicken sausages and spinach. Simmer for about 5 more minutes. Taste and season with more salt and pepper if needed.

Almost Famous Breadsticks – adapted from Food Network

  • 1 package yeast
  • 4 1/4 cups AP flour,plus more for dusting
  • 2 tablespoons unsalted butter,softened
  • 2 tablespoons sugar
  • 1 tablespoon fine salt

For the Topping:

  • 3 tablespoons unsalted butter,melted
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon garlic powder
  • Pinch of dried oregano
Directions –

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Spicy Sausage and Lentil Soup

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Sometimes I base my dinner choices on what the weather will be like at night. We finally got our first cold snap here, and I was more than willing to take advantage of it. I love hearty soups and comforting main dishes like roasted chicken, pot pies and pot roasts on nights like these. What better way to warm your tummy than with something spicy, but not too heavy. I paired the soup with Parker House rolls for dipping, but a nice green salad would be a great accompaniment, too – but I was going for comfort here 😉 Thanks for reading, enjoy!
Spicy Sausage and Lentil Soup –
  • 1 pound lentils, picked through and rinsed well
  • 2 tablespoons olive oil
  • 1 lb ground Italian sausage (I used 2 links hot, 2 links mild)
  • 1 medium onion, diced
  • 3 stalks diced celery
  • 3 carrots, diced
  • 2 or 3 cloves garlic, minced
  • Kosher salt and fresh ground pepper, to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • a few sprigs fresh thyme, or 1 tsp dried
  • 4 cups chicken stock
  • 2 cups vegetable stock (because I had some left over, you can use all stock or broth, if you’d prefer)
  • hot water if needed
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • grated Parmesan

Directions –

In a 6 quart dutch oven over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through. Drain and set aside. In the same pot, add in the onions, celery, carrots, garlic, herbs and spices, cook for about 10 minutes, stirring often. Add the chicken stock, vegetable stock, water (if needed), canned tomatoes, sausage, and drained lentils, cover, and bring to a boil. Reduce the heat to low and simmer covered for 45 to 60 minutes, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan.

Broccoli Cheddar Soup and Sandwiches

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Quick Post:  This was amazing! Panera Bread has nothing on homemade! This is so much cheaper than eating there, too 🙂 I will make this again and again. The baked ham and cheese sandwiches are a must for dipping. I used multi grain ciabatta bread, honey ham and baby swiss. Wrap each sandwich in foil and bake at 350 degrees for about 15 minutes. My picky daughter loved the simple sandwiches, but turned down the soup – more for me 😉 Thanks for reading, enjoy!
Broccoli Cheddar Soup – adapted from Simply Scratch
  • 1/4 cup plus 2 tablespoons melted Butter, divided
  • 1 small Yellow Onion, diced
  • 1 medium Carrot, julienned
  • 1/4 cup flour
  • 2 cups Half-and-Half
  • 2 cups Vegetable Stock, plus more if needed
  • 1 bunch {12 ounces} Fresh Broccoli, cut into florets
  • 1/8 teaspoon Fresh Nutmeg, or more to taste
  • 8 ounces Good Sharp Cheddar Cheese, freshly grated
  • Kosher Salt and Fresh Black Pepper, to taste 

Directions:

Bring a large pot of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Remove the broccoli and place it into a large bowl of ice water. Once cooled, drain the broccoli and set aside.

Sauté the onions and carrots in two tablespoons of butter until soft but still firm. Remove and set aside.

Add the 1/4 cup of melted butter to the same pan. Add in the flour, stir constantly for 2-3 minutes. 

Slowly pour half-and-half and then the vegetable stock while still whisking. Add in nutmeg and stir. Cover and simmer {over medium-low} for 20 minutes.

Next, reduce heat to low and add in the onions, carrots and broccoli. Add more vegetable stock if you feel the soup is too thick. Stir and cover to simmer for another 20-25 minutes.

Lastly, use a potato masher to break up the broccoli florets to desired size. Add in half of the cheddar cheese. Season generously {to taste} with kosher salt and black pepper. 

Serve immediately with additional cheddar cheese.

Navy Bean and Ham Soup

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Oh, TG leftovers, how I appreciate you! It’s so nice having leftovers that are easily turned into a whole new dish. Take the ham bone for instance – it doesn’t seem like much, but it lends rich flavor to this soup. I chopped up some leftover ham and added it to the pot towards the end of cooking right after using my stick blender to puree some of the soup. The flavor is warm and comforting and this may become a new Thanksgiving leftover tradition for my family 🙂 It’s so cheap to make too, and all I needed to buy was the navy beans because I had all the stock, veggies and herbs I needed for this. Thanks for reading, enjoy!

Navy Bean and Ham Soup –

  • 1 pound navy beans, soaked for 6 to 8 hours
  • 4 carrots, chopped
  • 3 celery, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • thyme, rosemary, bay leaf – tied with kitchen string
  • 1 meaty ham bone
  • 2-3 cups diced ham
  • 8 cups chicken stock or water

In a large soup pot or Dutch oven combine the beans, herb bundle, ham bone, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer, about 1-1/2 hours.

Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft, the beans are completely tender, and the ham meat easily pulls away from the bone. Pull the meat off the bone and discard the bones.

Turn off the heat and remove the ham bone. Cool slightly. Remove the meat from the ham bone, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender or use your stick blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup along with the chopped ham. Heat the soup and adjust the seasoning as needed with salt and pepper.

Re-Post: Brined Herb-Crusted Turkey with Apple Cider Gravy and Brioche and Sausage Dressing

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My husband suggested I repost the recipes that I made for Thanksgiving last year. This post has had a major spike in popularity 🙂 This is the turkey we’re having this year – it’s so worth the effort and ingredient list! I’m also making the brioche and sausage dressing because it was amazing, and again well worth the effort and wait. I hope you all have a Thanksgiving full of family, friends and great food! Thanks for reading, enjoy 🙂

Brined Herb-Crusted Turkey with Apple Cider Gravy – adapted from Anne Burrell

Brine –

  • 7 quarts water
  • 1 quart apple cider
  • 3/4 cup kosher salt
  • 1/3 cup granulated sugar
  • 1 large onion, diced
  • 1 large or 2 small carrots, diced
  • 3 ribs celery, diced
  • 1 head garlic, cut in 1/2 equatorially
  • 1/2 bunch fresh rosemary
  • 1/2 bunch fresh sage
  • 6 bay leaves
  • 1 (12 to 14 pound) turkey

Herb Crust –

  • 1 bunch fresh rosemary, leaves finely chopped
  • 1 bunch fresh sage, leaves finely chopped
  • 3 sticks butter, room temperature
  • Kosher salt

Gravy –

  • 1 large onion, cut into 1/2-inch dice
  • 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 4 cloves garlic, smashed
  • 2 Granny Smith apples, cut into 1/2-inch dice
  • 5 bay leaves
  • 1 cinnamon stick
  • 1 bunch thyme
  • Kosher salt
  • 1 quart chicken stock, divided
  • 2 cups apple cider, divided
  • 1/2 to 3/4 cup all-purpose flour

Special equipment: butcher’s twine

To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.

To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the bitter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.

Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that’s right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.

Preheat the oven to 450 degrees F.

Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.

Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.

Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.

Carve the turkey, transfer to a serving platter and serve with the gravy.

Cook’s Note: Don’t fight over the drumsticks.

Give thanks for such a great turkey!!!

*Basic Brioche – The Bread Bible

Dough Starter –

  • 2 TBSP room temperature water
  • 1 TBSP sugar
  • 1/4 tsp. instant yeast
  • 1/2 cup (2.5 ounces) all-purpose flour
  • 1 large egg

*Make the starter one to two days ahead. In a mixing bowl, add ingredients and mix until very smooth. Cover with plastic wrap.

Flour Mixture –

  • 5.5 ounces all-purpose flour
  • 2 TBSP sugar
  • 1 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 2 eggs
  • 8 TBSP room temperature butter

1. Combine first four ingredients and pour on top of the starter, cover with plastic wrap and let sit at room temperature for 1 1/2 to 2 hours.

2. Using a standing mixer, add eggs and mix on low speed for about a minute until evenly moistened. Raise speed to medium and beat for two minutes. Scrape the sides of the bowl with an oiled rubber scraper, then continue beating for five minutes longer or until the dough is smooth and shiny but very soft and sticky. It wont pull away from the bowl completely.

3. Add the butter one TBSP at a time until all incorporated. The dough will be soft and sticky. Lightly oil top and cover with plastic wrap. Let rise until doubled, about 1 1/2 to 2 hours.

4. Chill – refrigerate for one hour, then gently deflate with rubber spatula, then return it to the refrigerator for another hour.

5. Deflate/Chill – turn the dough out onto a well floured surface. Press or roll into a rectangle, flour as needed. Give the dough a business letter turn, brushing off excess flour. Rotate 90 degrees so the closed side faces left. Make a second business turn and round the corners. Dust it lightly on all sides with flour. Wrap loosely but securely with plastic wrap and place in a large ziploc bag. Refrigerate of at least six hours and up to two days.

6.  Shape/Rise – remove from fridge and gently press down to deflate. Roll/press into a 7 1/2″ by 5″ wide rectangle. Roll down from top in three turns, being sure to brush off the excess flour. Place seam side down in a prepared 8×4 inch loaf pan pressing down firmly. Cover lightly with plastic wrap and allow to rise until the dough reaches the top of the pan – about 1 1/2 to 2 hours.

7. Preheat oven to 350 degrees with a rack on the lowest position of the oven and place a baking stone or a baking sheet on the rack.

8. Glaze/Slash/Bake – glaze the top of the loaf with a mixture of one egg yolk and a splash of cream or milk. Slash the top of the loaf 1/4″ to 1/2″ deep lengthwise down the loaf, making sure to leave 1″ at each end. Set on hot stone and bake 35 to 40 minutes or until the internal temperature reaches 190 degrees.

9. Cool – un-mold loaf to cool on a wire rack at least two hours before cutting.

*Sausage Brioche Dressing – adapted from Food Network

  • 1 brioche loaf, cubed into 1-inch pieces
  • 1 pound pork breakfast sausage
  • 4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces
  • 4 cups stock
  • 1/4 cup chopped sage leaves
  • Kosher salt and fresh ground black pepper

Directions –

Preheat the oven to 400 degrees F.

Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.

In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippingsand cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

Doctored-Up Black Beans

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Quick Post: I wanted a healthy side for these steak tacos. They’re simple, quick and tasty; not to mention healthy. Even my picky husband who doesn’t like black beans ate some and my son really enjoyed them.  I ate the leftovers served over baked brown rice and topped with a dollop of avocado dressing and some crumbled feta. Thanks for reading, enjoy!

Black Beans –

  • 2 cans black beans, drained and rinsed really well
  • 2 TBSP olive oil
  • 1 small onion, diced
  • 6 mini bell peppers, diced (or one large pepper)
  • 1 small jalapeno, seeded and diced
  • 1 clove garlic, minced
  • 1 tsp. cumin
  • kosher salt and pepper to taste
  • lime juice
  • cilantro leaves
Directions:
1. In a medium sauce pan, heat a tablespoon of olive oil over medium-low heat. Add the chopped onion, bell pepper, and garlic and saute until softened. Add the drained and rinsed beans to the pot and smash some with your spoon. Season with cumin, salt and pepper and pour about 1/2 a cup of water over all to thin out the beans slightly. Cook for about 5 to 7 minutes and add your cilantro leaves – taste for seasoning. Serve with a lime wedge and feta (or cojita) cheese. Enjoy!

Italian White Bean, Spinach and Turkey Soup

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Quick Post: This was really flavorful, warming, light and healthy. I used some of my homemade chicken stock for this and fresh herbs which I think made a huge impact on the finished soup. I used some ditalini pasta in this to soak up some of the extra broth and to make it more texturally interesting. We enjoyed this soup with a sprinkling of Parmesan and Pecorino Romano cheeses; and a slice our favorite garlic bread. Thanks for reading, enjoy!

Italian White Bean, Spinach and Turkey Soup Recipe – adapted from Sunday Nite Dinner

  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1/2 cup ditalini pasta
  • 4-5 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 (15.5 ounce) can cannellini beans or other white beans, rinsed and drained
  • 4 cups (32 ounces) low-sodium chicken stock (*or homemade chicken stock*)
  • 12-14 ounces fresh spinach, chopped (*I used about 8 ounces*)
  • Salt and pepper

Directions:
1) In a medium stock pot, heat olive oil over medium-high heat. Add garlic and onions and sauté for 4-5 minutes, until onions are soft.  Add ground turkey, season with fresh rosemary, thyme, salt and pepper, break into small pieces and brown for 3-4 minutes. Pour the chicken stock into the pot and bring to a boil.

2) Reduce heat to a simmer and cook for 5 minutes. Add the pasta in and cook for about 5 minutes, then add the beans to the pot. Cook for another 5 to 7 minutes, or until the pasta is almost cooking. Mix in chopped spinach and stir until wilted. Adjust seasonings to taste. Serve with some crusty Italian country bread or this amazing roasted garlic bread.