This is a creamy, hearty ham & white bean soup flavored with garlic and rosemary. Perfect for a cool night or anytime !
Prep Time: 20 minutes
Cook Time: 3 hours
Yield: 8-10 servings
1 pound dry Cannellini or Great Northern beans ( or 3 cups canned )
4 cups chicken or vegetable broth
4 cups water
1 ham hock
1 cup chopped carrots
1 stalk celery, chopped
1 medium onion, chopped
2-3 cloves garlic, minced
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
2 tablespoons fresh rosemary, chopped
Salt and pepper, to taste
( * If using canned beans, add water & stock to pot & skip to Step 4. )
1.Rinse the dry beans in a large colander, sorting out any discolored beans
2.In a large pot over high heat, bring the water and stock to a boil. Add the beans and simmer for 5-10 minutes.
3.Remove pot from heat and allow beans to soak for 90 minutes.
4.Return the pot to high heat and add the ham hock, carrots, celery, onion, garlic, mustard powder and bay leaves.
5.Stir well and bring to a boil. Reduce heat to low and simmer, covered, for 1.5 to 2 more hours, stirring occasionally.
6.Uncovered and remove ham hock and bay leaves.
7.Stir in chopped ham, canned beans ( if using canned) and rosemary. Season with salt and pepper, to taste.
8.Simmer for an additional 20-30 more minutes.
Italian for “the big soup” …. Minestrone combines a variety of vegetables — whatever’s in season — with pasta or rice. This one uses Cannellini beans, spinach, zucchini, celery and tomatoes. Healthy and vegetarian- and vegan-friendly, this minestrone is perfect for the cold winter months — or any time of year …
2 tablespoons of olive oil
5 medium cloves of garlic, minced
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 19-ounce can cannellini beans
1/2 cup shredded cabbage or spinach
1 Small zucchini, sliced thin
1 14.5-ounce can stewed tomatoes 1 tablespoon tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/2 cup small pasta of your choice ( We used small shells)
1/2 cup grated Parmesan cheese
1. Add olive oil to a large pot over medium heat. Add garlic, onion, celery and carrots. Saute for five minutes.
2. Add beans, cabbage/spinach , tomatoes, tomato paste, potato, stock, garlic, parsley and salt to the pot. Bring to a boil, cover and reduce heat.
3. Simmer for approximately 30 minutes or until vegetables are barely tender.
4. Add pasta, and simmer for 30 minutes more or until pasta is al dente.
5. Serve hot with a sprinkling of Parmesan and a slice of bread.
This wonderful Pesto Soup excellent as a starter, but with the addition of gnocchi, cannellini beans and greens it becomes a delicious meatless meal that is both delicious and virtually fat-free …
2 tsp olive oil
3 cloves garlic, minced
1 small head cauliflower, trimmed and cut into florets
4 cups vegetable stock
½ tsp. dried thyme
½ tsp. salt
Several pinches of freshly ground black pepper
1 tbsp. arrowroot or organic cornstarch
1 cup loosely packed fresh basil leaves, plus extra for garnish
8 oz. frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so)
1 small bunch Swiss chard, stems discarded, leaves torn into bite–size pieces
1 can Cannellini beans, rinsed and drained
1½ cups Toasted pine nuts, for garnish (optional)
Preheat a large saucepan over medium heat and add the oil. Saute the garlic in the oil for about 1 minute. Add the cauliflower, 3 cups of the stock, thyme, salt, and pepper. Cover the pot and bring to a boil, stirring every now and again and boiling for about 10 minutes, or until the cauliflower is tender.
In a measuring cup, vigorously mix together the remaining 1 cup of stock and the arrowroot until dissolved. Lower the heat a bit so that the soup is at a low boil. Mix in the broth and cook uncovered for 5 more minutes, stirring often, until slightly thickened. Add the basil leaves and remove from the heat. Use a hand blender to puree until smooth. If you don’t have a hand blender, then use a blender or food processor to puree in batches, being careful to lift the lid once in a while to let steam escape. Taste for seasoning.
Return the soup to the stove over a medium heat and add the gnocchi; cover and let it cook for 3 minutes or so. Add the greens and beans and cook until they are completely wilted and the beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.
These Cheesy Pepperoni Twist Rolls can be served alone as a snack, as an appetizer or as an accompaniment to your favorite soup. They could also be prepared using much or as little cheese and pepperoni as you want, its all up to you !
Makes 1 Roll
Prep Time: 1 Hr,
Cook Time: 25 Min
1 pkg. fresh or frozen bread dough
1 pkg. pepperoni, sliced
1 pkg. mozzarella cheese, shredded
1 parmesan cheese, shredded
1 olive oil
1/4 cup tomato sauce, optional
8 slices bacon, crumbled
1 small onion, diced finely
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Tip: Spray plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
Cook and crumble bacon.
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional), add crumbled bacon and finely diced onion.
Roll up the dough starting at one edge of the square. Place rolls on baking sheet, leaving space between them. Brush some melted butter on top of the uncooked pepperoni roll(s).
Bake at 375 degrees for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown.
Allow to cool completely before slicing and serving it.