Thursday, March 24, 2011

Soup & Salad


Well, here on the East Coast we are getting over yet another winter snowstorm!  As I think about what to make for dinner my mind is thinking spring and light healthy recipes but my body is craving some warm comfort food.  Hence the soup and salad combo!  What is more comforting than a pot of hot soup on the stove?  So, in anticipation of swimsuit season, I decided to keep it light but still satisfy both cravings!



"Tuscan Bean and Basil Soup"
2 tsp. olive oil
1 onion
1 large carrot
1 celery stalk
1 (15 oz.) can Great Northern beans, rinsed and drained
3 cups vegetable broth
1/3 cup chopped basil
salt & pepper
-Finely chop carrot, onion, celery, garlic and basil
-Heat oil and saute onion until softened
-Add the garlic, carrot, and beans then stir in broth and bring to a boil
-Reduce heat and simmer covered until veges are tender about 15 min.
-Transfer the soup to a food processor and puree
-Return to saucepan and stir in basil, salt and pepper
-Heat to serving temp. and serve

"Fennel Salad with Balsamic and Parmesan"
2 fennel bulbs
4 teaspoons extra-virgin olive oil
1 oz. Parmesan cheese
freshly ground pepper to taste
-Cut fennel into thin slices and transfer to 4 salad plates
-Shave the chese into very thin slices with a vege peeler
-Drizzle oil and vinegar over fennel
-Divide the cheese over the fennel
-Sprinkle with pepper and serve

1 comment:

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