Just a little chocolate . . .

I promised I would start posting more recipes. Since it is still very much winter for most of us I thought another quick and easy soup would good.

As I have mentioned before I always take recipes that sound good then modify them in order to add more vegetables and nutrients.

Here it is . . .

Mediterranean White Bean and Vegetable Soup

(modified from Joy of Cooking) Makes about 9 cups

1 cup dried white beans (great northern or cannellini)

7 cups Water

3/4 tsp dried rosemary

8 cloves garlic (diced)

2 cups chopped Kale

1 cup copped parsnip (about 1 medium parsnip)

1 1/2 cup pasta (I like Barilla Plus - extra protein and whole wheat - any shape – I used Farfalle- bows)

Place in crock pot on low for 5-8 hours or on high 4-5 hours. (note: great to make this in the am – takes 10 mins then it will be done when you get home)

Once beans are soft (4+ hrs) add:

1/2 tsp herbs de Provence (note: can find at Safeway or other markets – you can also leave out and add more of the other herbs)

1/2 tsp Italian seasoning

1/4 tsp Oregano

1/4 tsp Thyme

2-3 tsp salt (I like kosher)

(note: all these herbs are not necessary and you can experiment with different herbs as well)

Before serving add:

1/2 cup chopped ripe tomatoes

1/4 cup fresh chopped parsley

1/2 cup extra virgin olive oil

4 tsp red wine vinegar

1/2 tsp ground black pepper or fresh ground pepper to taste

This is very simple and can be modified to your likes and dislikes. Do not like tomatoes – don’t add them. Don’t have thyme – add oregano instead. This is a very versatile recipe. Also, you can make this in a regular pot just decrease the time  – for instance beans will only take about 1 1/2 hours.

I am going to eat this all week so I added the olive oil, vinegar and black pepper and you can eat as is or add the tomatoes and fresh parsley before serving for an extra fresh flavor.

Enjoy!

(sorry I had a picture but my camera is not downloading!)

Tags: healthy eating, recipe, slow cooker, soup