Recipe from new member

[Guest guest]

Hi,

I am a new member (thanks Donna for your patience with me trying to sign up!) I

am 38, married, no kids at home, just myself and my husband and occasionally my

3 1/2 yr. old granddaughter. I do most of the cooking and I'm trying to

incorporate more vegetarian meals to help my husband with weightloss and just

imporve our health in general. We also have a nice above-ground garden to help

produce more of the veggies we consume (peppers, tomatoes, squash, cucumber,

radishes, lettuce, spinach, and strawberries right now). I hope to learn more

about vegetarian cooking and find more tried and true recipes. Here is one of

my favorite. Not a great one this time of the year in North Carolina (it's a

little warm most days for soup right now, but there are still occasional cool

days). This one is quick and easy and tastes great.

 

Marcy

 

Mediterranean Cannellini Bean Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp olive oil

1 cup onions, chopped

3 potatoes diced

2 can (14.5 oz) diced tomatoes with garlic, oregano and basil

1 1/2 cup hot water

2 medium carrot; halved lengthwise then sliced

1 can (15 oz) cannellini beans, drained and rinsed

 

1. Heat large saucepan over medium heat until hot. Add oil and onion; cook 2 to

3 minutes. Stir in garlic; cook 30 seconds or until fragrant.

2. Stir in potatoes, tomatoes, and water. Bring to a boil. Add carrots. Reduce

heat to medium-low; partially cover and simmer 10 minutes or until vegetables

are crisp-tender, stirring occasionally.

3. Add beans and cook for 5 additional minutes or until heated through.

[Guest guest]

Hi Marcy

Glad you finally got into the group lol.

Your garden sounds wonderful, I'd love a garden one day.

Thank you for a great recipe. I even eat soup in summer heat, I just cool it

down with ice cubes.

Donna

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