This is the soup pictured on Monday's menus:
We had it one day last week when I was feeling puny and it sure hit the spot. Soup weather is upon us here - we had our first freeze last night. Seems like summer was over with the rain, now fall is over, and cooler temps mean I will will cook more comfort food. I can't remember where I found this recipe, tho I have mentioned it in previous menu plans.
1# lean ground beef
15 oz. can white beans, drained and rinsed
13-14 oz carton veggie broth
14 1/2 oz can Italian seasoned diced tomatoes
1/2 t. dried parsley, thyme and rosemary mix (use some creative license here)*
1 bag baby spinach
grated parmesan cheese
In a soup pot, brown the beef in a little olive oil. Add beans, broth, tomatoes, and herbs. Bring to a boil, then reduce heat to low and simmer uncovered for 5 minutes. Gently stir in ALL of the spinach until it is well wilted - it WILL all fit. Continue simmering a few minutes, then serve with a sprinkling of parmesan and some garlic toast.
*I rarely ever follow a recipe card to the letter. Sometimes I will make substitutions, add a little extra something extra, or cook it a different way to fit our schedule. But this recipe is definitely a keeper as is!
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