Homemade Basil Pesto Chicken

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Basil Pesto Chicken

Homemade Basil Pesto Chicken

It’s summer time!  Which means it is time for basil pesto, in mass.  I have one basil plant sitting on my deck and it has produced enough basil for me to make this pesto twice.  Hoping for at least one more before summer’s end!  This pesto freezes nicely, which means your own pesto any time of year.  There is one key substitution in my recipe which diverges from the “traditional”, but it makes this that much more accessible.  I also find the taste is hardly any different.

Basil Pesto

About the ingredients…

This is a unique recipe as it’s less about how to make it and more about the ingredients.  And there is flexibility in which ingredients you’d like to use (or stick to the recipe 😉 ).  I have supplemented the basil with some baby spinach.  But you don’t want to make it more than 1/3 of the total or you’ll overwhelm the basil.  I’ve also seen recipes utilizing carrot greens, can’t speak to that yet, but I could see how that would work!  If you’re like me and have some garlic scapes (yes it’s a thing) from your garden/CSA/farmer’s market, you can substitute that for the garlic, though I recommend still using at least one clove.  Also, please, please, please use Extra Virgin Olive Oil (do some research here!) as I feel the flavor it gives is a must.

Basil Pesto

 

How it’s done…

The basil pesto is as simple as combining ingredients in a food processor, scrape down the sides once or twice, and you’re done.  As for the chicken, spread that basil pesto on all sides, slice some tomato, and bake for about 30 minutes (until juices run clear).  After that, sprinkle on some Parmesan and broil in the oven for another 5 minutes – you’re welcome.  PS the broiler is my new secret weapon for finishing a dish.  Give it a try with any of your favorites, but never go more than 5 minutes!

Homemade Basil Pesto Chicken
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Simple dish for any weeknight!

Course: Main Course
Cuisine: Any
Keyword: Basil
Servings: 4 people
Ingredients
Basil Pesto
  • 3 cups Basil Leaves, can supplement with spinach, but recommend no more than 1/3
  • 1/4 cup Sliced Almonds
  • 3 Garlic Cloves, large
  • 1/2 cup Parmesan Cheese, grated
  • 1/2 cup Olive Oil, extra virgin
  • 1/2 tsp Pepper, fresh ground
Basil Pesto Chicken
  • 1.5 lbs Chicken Breast
  • 1/3 cup Basil Pesto
  • 1 Tomato, Sliced
  • 1/3 cup Parmesan Cheese, grated
Instructions
Basil Pesto
  1. Combine all ingredients in food processor and blend for 2 minutes.  Scrap down sides and blend again.  Repeat until mixture is smooth.  

Basil Pesto Chicken
  1. Preheat oven to 350.  While oven is getting to temp, cover chicken breast with basil pesto and then top with sliced tomato.  Place in middle of oven to bake for 30 minutes (until juices run clear).

  2. After chicken is cooked through, top with Parmesan cheese and put under broiler for 5 minutes.  Enjoy!

Recipe Notes

Basil pesto is easily frozen and thawed for use later.  Place in freezer safe container 3/4 full, or fill an ice cube tray to freeze and then transfer to freezer bag.

Homemade Hummus – Instant Pot

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homemade hummus

Homemade Hummus

We love chips and dip as a snack.  Salsa, guacamole, and hummus are probably the top three.  And up until about two years ago, I would buy one of those large tubs every week or two.  But then, I started to do research on additives in our food and health.  So what’s a girl to do?  Well, for a long time it was this organic salsa that has been amazing, that is, until I got my instant pot!  You can make this meal using the stove-top bean cooking method, but the instant pot most certainly reduces cooking time by a fraction.

A few recommendations:

  • Do not drain the chickpeas when they’re done cooking.  You’re going to need that “cooking liquid” to purée those suckers into the right consistency.  And while water would work, it takes away from the flavor of the hummus. I used a slotted spoon to remove the chickpeas from the instant pot.
  • I recommend the “natural release” method – for as long as possible. BUT I also do this from un-soaked chickpeas.  Yes, that’s right, not 8+ hours sitting on the counter, which means hummus today!!
  • A blender can work, but can feel defeating (and I am referring to my Vitamix!).  My food processor has been the key to quick, frustration-free hummus.
Cooking Liquid

Cooking Liquid

The Ingredients

So many people have asked me, “do you use tahini?”  Quite honestly, I can’t tell the difference between my recipe and the store-bought hummus so I haven’t gone out of my way to purchase or make this traditional hummus ingredient.  What I do use is dried chickpeas, lemon, Italian seasonings, garlic, and olive oil.  You could jazz it up with some cayenne, roasted red peppers, cumin, olives, and I could go on and on!  The best part too is you combine everything into the food processor, purée, taste, adjust, blend again and done!  I’m confident this could become your go-to dish you bring to any get together.

Hummus
Prep Time
3 mins
Cook Time
35 mins
Total Time
28 mins
 

Simple, yet tasty, recipe for your pita, veggie, or other dipping instrument you choose.

Course: Appetizer
Cuisine: Mediterranean
Keyword: Hummus
Servings: 8 people
Ingredients
  • 1 cups Dried Chickpeas
  • 2 cups Water
  • 2 cloves Garlic
  • 1 lemon Juiced and Zested
  • 1/2 cups Cooking Liquid, reserved
  • 1 tsp Olive Oil, extra virgin
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
Instructions
  1. Pour dried chickpeas and water into instant pot.  Set on beans for 35 minutes.  Allow for the "natural" or "slow" release method (at least as much as possible).

  2. Use a slotted spoon to scoop chickpeas into food processor.  Add garlic cloves, lemon juice, lemon zest, cooking liquid, olive oil and seasonings.  Puree until smooth.  

Recipe Notes

You may find you want more salt, or more liquid to make the hummus have a creamier texture. 

Roasted Beets

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roasted beets

Roasted Beets

I have found that roasted beets are one of the best ways to enjoy these beautiful root vegetables.  I have also recently resolved my fear of getting my hands “dyed” while prepping these: so, now I want to do the same for you!  This post will work on the assumption that you like beets, but total transparency, I probably only voluntarily, much less sought out, beets within the past year or so.  Like maybe many of you, the thought of prepping these seemed like a lot of work and messy work at that.  I promise, it’s not much different than carrots!!  Some key points:

  1. Make sure the beet is very firm to touch as this will make it much more successful to peel
  2. There are other methods, but I have not had as much success (i.e. hand peeling after roasting)
  3. It is up to you if you want to slice then roast or roast then slice: this recipe is the former as that was just how it happened 🙂

 raw beets

How I Got the Beets and How to Prep

I got my beets from two different places. Three were from my CSA and an additional five were picked from a local farm on a field trip with my two girls.  In the picture above you can see my hands already have a slight red shade.  I had cut all but the last two beets at the point I took this.  I promise, all of the dyed hand look went away after washing my hands (I used a foaming soap).  To begin preparing, thoroughly wash all dirt and mud off by rubbing the beet.  This is more necessary for the hand picked ones like I had from the local farm.  Next, cut the tops and bottoms off of the beet.  Use a peeler to remove the skin and then slice or chop into even pieces.

sliced beets

Time to Cook

First, dress the beets with olive oil, salt and pepper.  Place on a sheet tray in an even, single layer then roast in the oven at 400 degrees for 10 minutes.  While the beets are roasting, slice the fennel and dress the same as the beets.  After that time, stir the beets and add the fennel to the sheet pan.  Roast the beets and fennel for an additional 10 minutes.  Serve warm or chill and serve later!  Note: You will need to increase the first roasting time if you did a larger slice than what I show above.

roasted beets

Enjoy!

Roasted Beets
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Great summer side dish served well warm or after refrigerated.

Course: Salad, Side Dish
Cuisine: Any
Keyword: Beets
Servings: 8 people
Ingredients
  • 8 Medium to Large Beets, sliced
  • 1/4 cup Olive Oil, extra virgin
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 bulb Fennel, sliced
Instructions
  1. Preheat oven to 400 degrees.  Wash beets, cut off tops and bottoms, peel then slice.

  2. Coat beets with olive oil and season with salt and pepper.  Place on sheet pan in a single layer.  Bake for 10 minutes.

  3. While beets are roasting, slice fennel and coat and season just like the beets.

  4. Turn beets and add fennel.  Return to oven to continue roasting for 10 more minutes.

  5. Serve immediately or refrigerate and serve later!

Roasted Potatoes with Peppers

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roasted potatoes with peppers

Simple Summer Side Dish

I love roasting vegetables.  In summer time, I feel nothing pairs better with crab legs than wonderful, roasted potatoes . My trick for roasted potatoes with peppers is to preserve some of the pepper flavor and texture by splitting the roasting time, but more on that later.  First, you’ll want to prepare your potatoes.  I used a combination of fingerling and baby potatoes for this meal.  I find the smaller the potato, the quicker it is to prep and also cook (win-win!).  Dress your potatoes with extra virgin olive oil, salt and pepper.  Also, I highly recommend adding some whole garlic cloves here (see below)!  Yummmm.  You’ll need a large sheet pan to make sure you can lay those beauties in a single layer.

potatoes

Roasted Potatoes with Peppers

Now, if you’ve read through some of my recipes you will see that peppers have a major part in many of them. We love peppers: all colors, shapes, and flavors.  So, after you’ve roasted the potatoes for about 15-20 minutes (about the halfway done and ready for a turn), remove from oven, and give those potatoes a gentle turn for even browning.  After you’ve done this, then disperse those peppers (and onions in my case) over the potatoes.  Add that sheet pan back into the oven for another 10-15 minutes to finish cooking. SERVE!  It’s that simple.

Another Tip:

You could also make this into a freezer prepared dish.  I would shorten the cooking time of the peppers and onions, but then simply pop in the oven again – even while still frozen!  What other combinations do you enjoy for your roasted potatoes?

Roasted Potatoes and Peppers
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Great side dish to pair with any meat main course, plus easy to prep and cook!

Course: Side Dish
Cuisine: American
Keyword: Potatoes
Servings: 6 people
Ingredients
  • 3 lbs Baby Potatoes
  • 5 cloves Garlic
  • 1 Onion, sliced
  • 2 Peppers, sliced
  • 1/4 cup Olive Oil, extra virgin
  • 1 tsp Salt
  • Pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.  You will need a very large sheet pan.

  2. Cut baby potatoes in half or bite sized pieces and combine with garlic cloves. Then, coat potatoes and garlic in olive oil (reserve 1 tbsp for peppers and onions), and half of salt and pepper.  

  3. Arrange potatoes and garlic cloves in a single layer on the sheet pan.  Place on  middle rack of oven and bake for 15 minutes.

  4. Combine sliced peppers and onions with remaining olive oil, salt, and pepper. After 15 minutes, stir roasted potatoes then add sliced onions and peppers to the potatoes.  Bake additional 15-20 minutes or until potatoes are done.

Recipe Notes
  • I have done the first half of this recipe and let the potatoes sit for a couple hours prior to company arriving.  Complete the second half of baking before serving.
  • This would also make a great prep item: shorten the cooking time by about 5-10 minutes, freeze when cooled, and re-bake when ready to eat!

How To Follow My Blog!

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social media

Ways to Follow the Blog!

I wanted to drop a short little post as a PSA for those of you that have been visiting.  If you like the blog posts you see here, and you want to keep up-to-date with all the new recipes, crochet projects, general anecdotes, etc. etc. posts there are a couple of ways you can choose to utilize social media to help! Below is a short list with links on how to do just that!

  1. Find me on Instagram or follow #simplylarissa for specific blog post related content
  2. There is my board on Pinterest
  3. Follow with Bloglovin
  4. RSS Feeder: This article gives some tips and some platforms you could use

We all love our social media!  I will be looking for other ways to implement social media for the blog so make sure to look out for an update to this post as that grows!  Also, please leave me feedback on what you like, what you’d love to see more of, and other happy thoughts  🙂

social media

I look forward to reading your feedback/requests/responses and trying to come up with new, yet easy, and healthy meals that you and the family can enjoy!

Slow Cooker Thai Chicken

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slow cooker thai chicken

Slow Cooker Thai Chicken

This is a perfect Thai recipe if you want to delve into a different cuisine.  My mom was the one that gave me this recipe (she printed and boxed up all the dry ingredients necessary to make the dish).  She found the recipe online (probably Food Network, but I haven’t checked), but then wrote some notes in the margin.  My mom is more than likely where I got my love for cooking! The original recipe was all on the stove, but I wanted to do prep in the morning and not have to rush at dinner – thus the introduction of Slow Cooker Thai Chicken.  This recipe is also on my list to adapt to the Instant Pot – so keep a look out if that’s your preferred method!

thai chicken

Make it Yours

If you like spicy, then go for the gusto with your peppers.  I went more mild with my recipe, but sliced up a habanero for my husband to add after the cooking.  I would also recommend this dish with quinoa if you are looking for a rice substitution.

Slow Cooker Thai Chicken
Prep Time
25 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 55 mins
 

A wonderful introduction to Thai flavors for the family.

Course: Main Course
Cuisine: Thai
Keyword: Chicken, Slow Cooker, Thai
Servings: 4 people
Ingredients
  • 1 can Unsweetened Coconut Milk, 13.5oz
  • 1/2 cup Broth, chicken or vegetable
  • 2+ tbsp Fish Sauce, add more to taste
  • 1 Lime, juiced
  • 1 stalk Lemongrass, smashed and cut into 4 in. sections
  • 2 clove Garlic, minced
  • 5 Boneless Chicken Thighs
  • 10 ounces Shiitake Mushrooms, Sliced
  • 1 Bell Pepper, Diced
  • Salt and Pepper, to taste
  • 1 cup Jasmine Rice, cooked per package instructions
  • 4 Scallions (Green Onion), divided: 2 cut into 4 in. sections, 2 diced for garnish
  • 1 Hot Pepper, Serrano, Jalapeno, Habanero, your preference as garnish
Instructions
  1. First, in a large skillet, heat coconut milk, broth, fish sauce, lime juice, lemon grass, and garlic to a boil on medium-high heat. Stir occasionally making sure to scrape bottom.

  2. Next, cut bell pepper and mushrooms while sauce is heating.  Season chicken, mushrooms, and peppers with salt and pepper.  Place the chicken in the slow cooker on the bottom and vegetables (including 4 in. scallion pieces) on top.

  3. Then, pour sauce over all ingredients.  Set slow cooker on low for 4-6 hours (depending on chicken size).

  4. Finally, prepare rice and dice scallions and hot pepper for garnish.  Remove 4 in. lemongrass and scallion pieces prior to serving. Enjoy!

Recipe Notes

Helpful Tips:

  • I typically use vegetable broth in all of my own cooking since I have it readily on hand.  See my bouillon cube recipe on how to do the same!
  • Lemongrass is an herb that can be found in your local grocer with the rest - though often for me, it is out of stock!
  • I recommend starting with a milder hot pepper such as banana pepper or jalapeno or just leave it off all together depending on taste.

Crocheted Plaid Baby Blanket

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Crocheted Blue Plaid Baby Blanket

Crocheted Plaid Baby Blanket

This plaid baby blanket was a decently quick project for a baby blanket.  I found this pattern from a blogger I love that posts tons of free crochet patterns, www.whistleandivy.com.  She actually doesn’t have it in a strict blanket pattern, but her tutorials and tips allow for this pattern to be converted to just about any item you want to make.  In the picture below, you have my then two year old to give you perspective of the size.

Plaid Baby Blanket

This blanket turned out wonderful.  I added a bobble stitch border that added a whimsical baby-like touch.  I used Caron Simply Soft Yarn for this project (and many other baby projects).  It’s an affordable, easy to find, yet great quality yarn.  If you don’t know how to do the bobble stitch, there are plenty of YouTube videos out there to not only explain, but to show you how to do that.  Fun fact: that is how I learned how to crochet.  Lots of reading and watching YouTube videos.  I have learned that this is truly a great resource to learn just about any technique you need help with.

Bobbles

Difficulty Rating

This project was easy as it did not require a lot of counting and was only a couple of different stitches.  I love these types of projects for a real relaxation purpose at the end of the day; maybe while a show is on TV.  I highly recommend trying any of Bethany’s patterns that involve the plaid stitch, and be sure to absolutely heed her advice on how to keep your yarn organized on for your project.  If you’ve ever done fiber art, you know that there is nothing more frustrating or project demoralizing than to have your yarn get into a tangled mess!  Happy Hooking and let me know if you try this!

Stuffed Pepper Casserole

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stuffed pepper casserole

A Different Take on Stuffed Peppers

Casseroles have a slightly different name in our household.  For some reason, we call them All-In-One meals.  Anyway, insight to the crazy that is our household.  Stuffed Pepper Casserole is a favorite of mine because I can make a couple at one time and then freeze the second for another day.  Multi-tasking is always key, and meal prep helps us stay on track with eating whole foods.  I also like that I can make them slightly different depending on my mood.  Hot peppers? Ground turkey? Brown Rice? Quinoa??  The options are endless, permutations abounding, and still all so good.

ground meat

Stuffed Pepper Casserole Steps

In this version, I used ground turkey.  I like to season the meat with salt, pepper, and herbs. If you’re using beef, you will want to do this after you drain the beef.  Your typical Italian seasoning will do, although, I tend to go a little heavier with the rosemary.  After the meat is browned, start your starch cooking and set aside the meat to start sauteing your onions, garlic and peppers.  Combine with your favorite can of crushed tomatoes (I’m currently in love with these), top with grated Parmesan, and finally bake at 350 for 20-30 minutes.

adding chopped pepper

How to Freeze and Enjoy Another Night

I like to use foil pans to freeze my dishes.  It doesn’t hold any of my bake-ware hostage and the foil transfers nicely to the oven and makes for easy clean up for an easy meal.  If you are freezing, skip the baking step.  You could skip the cheese step as well and add that prior to baking when you’re ready.  Cover with plastic wrap and then foil, LABEL (if you’re busy like I am, you’ll totally forget what that mystery foil wrapped dish in your freezer is a couple months from now), and freeze for up to 4 months.  Pull the casserole and let thaw in the fridge for at least 24 hours prior.  Bake at 350 for 40-60 minutes to enjoy!

Make it Yours

The recipe below is with beef and rice, but, remember, this is very much your choice.  Our favorite healthy combination is quinoa and ground turkey.

Stuffed Pepper Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Deconstructed stuffed peppers make for a great freeze ahead meal.

Course: Main Course
Cuisine: Italian
Servings: 8 people
Ingredients
  • 1 cup Rice Cooked (Sub Quinoa, Brown Rice, etc.)
  • 1.5 lbs Ground Meat Beef, Turkey, your choice
  • 2 tbsp Italian Seasoning Divided
  • 1 tbsp Olive Oil
  • 1/2 medium Onion Diced
  • 3 Peppers Chopped
  • 3 cloves Garlic Minced
  • 1 tbsp Salt
  • 1 tsp Pepper
  • 1 28oz Can Crushed Tomatoes
  • 1/4 cup Parmesan Cheese Grated (optional)
Instructions
  1. Steam rice (rice cooker is perfect for this) and preheat oven to 350.

  2. Saute meat in large skillet until browned with 1 tbsp Italian seasoning.  If using beef, make sure you drain it.

  3. Remove meat from skillet and add onion and oil to pan and saute 2-4 minutes.

  4. Add peppers, garlic, and remaining seasonings to onion.

  5. Combine cooked beef, onion and pepper mixture, tomatoes, and cooked rice in oven safe dish then top with Parmesan cheese.

  6. Bake in oven 20-30 minutes.

Recipe Notes

Frequently, I double ingredients to make one for dinner and one to freeze!

If freezing: skip baking step prior to freezing.  First, cover with plastic wrap and foil, then use within 4 months.  When ready to eat: let thaw in refrigerator at least 24 hours prior to baking in oven and bake 40-60 minutes (depending on thaw time).

Slow Cooker Beef Stroganoff

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Stroganoff Dinner

Healthy Beef Stroganoff Recipe

Forget the cream of mushroom soup from a can.  Make something way more flavorful, way less sodium, and no preservatives.  The prep for this meal is pretty simple.  First chop some onion, then grate some carrot (or chop if you prefer, depends on picky eaters), finally dump in mushrooms, seasoning, bouillon cube, minced garlic, beef, wine and water.  Set the timer and in a few hours you’ll have Beef Stroganoff for dinner.

Crockpot Beef Stroganoff

Make it Yours

Carrots are my way of sweetening the sauce and helps get those added veggies into your meal.  You can get creative and do a variety of mushrooms, or substitute a different vegetable for the carrot (frozen peas perhaps?).  My favorite thing to do with this recipe is to freeze the prep (don’t include liquids) to use on a day I don’t feel like cooking.  Yes, I have them too 🙂

I am interested in adapting to my new favorite tool, the Instant Pot, so stay tuned for that recipe as well!

Slow Cooker Beef Stroganoff
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
 

Recipe without Cream of Mushroom soup and no preservatives.

Course: Main Course
Cuisine: American
Servings: 4 people
Ingredients
  • 2 Carrots, peels and grated
  • 1/2 Onion, chopped
  • 1 Bouillon Cube
  • 10+ ounces Mushrooms, chopped
  • 2 clove Garlic, minced
  • 2 tbsp Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1.2 lbs Stew Beef
  • 1 cup Red Wine
  • 1 cup Water
Instructions
  1. Chop onion, peel and grate carrots.  Collect in slow cooker with mushrooms, garlic, seasonings, bouillon cube, and beef.

  2. Add liquid and stir to combine all ingredients.  Cover and cook for 6 hours on low.

  3. Just before done cooking (or before dinnertime) cook pasta or rice.

  4. Serve warm and enjoy!

Recipe Notes

This meal freezes wonderfully, just leave out liquid.  Thaw in fridge 24 hours prior, add contents and liquids to slow cooker, and cook as normal!

Fall Day Tuscan Soup

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Soup

 Tuscan Soup to Warm the Soul

My husband loves soup.  He could eat it on an 80 degree Pittsburgh day and love it.  I am not quite as fond of soups, but they’re generally easy to make in large batches so it does work for me.  If I am ever in need of a reasonably quick soup, this is a go-to recipe.  I also rely heavily on my mandoline to assist with quick and even cutting of vegetables.  Another option is to spend a little extra money and get them already sliced at the grocery store.  The weather turned this past week, hence, this was a perfect meal option.  Furthermore, since soups tend to taste better after sitting, this can be a great weekend prep meal to then serve on a weeknight after work.  And, guys, bonus, this recipe is vegan!

carrots and celery

Make it Yours

There are many ways to adjust this recipe to suit your preferences.  If you don’t like beans, try mini baby bella mushrooms in order to maintain protein, and you can buy them pre-sliced to keep prep quick and easy. If you need/want to be gluten free, substitute lentils instead of pasta: this version was notably an even bigger hit for the husband.  Don’t need to be vegetarian/vegan?  Certainly, you can use chicken stock, add shredded chicken or even pork.

Above all, this is the simple version, so feel free to add as many vegetables as you have on hand to boost up this soup in vitamins and minerals.

Key Additional Recipe to Make this Soup

Boullion Cube Recipe

Tuscan Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This soup is perfect for a fall day or to help get over a cold!

Course: Soup
Cuisine: Italian
Servings: 6 people
Ingredients
  • 1 tbsp Olive Oil, Extra Virgin
  • 1/2 Onion, Diced
  • 2.5 cups Carrots, Sliced
  • 1 cup Celery, Sliced
  • 2 clove Garlic, Minced
  • 2 tbsp Italian Seasoning
  • 10 cups Vegetable Stock, See my Boullion Cube Recipe!
  • 1 tbsp Salt
  • Pepper to Taste
  • 1.5 cups Pasta, Orzo
  • 2 cups Baby Spinach, chopped
  • 1 can Cannellini, Great Northern or other white bean
Instructions
  1. Slice carrots and celery (I use a mandoline slicer to work faster).  Dice onion and mince garlic.  Heat in a large stock pot the olive oil until shimmering.

  2. Add onion and cook for 2 minutes.  Next add carrots, celery, garlic, and Italian seasoning.  Stir and cook until softened slightly, about another 5 minutes.

  3. Stir in vegetable stock, salt and pepper to vegetable mixture.  Bring to a boil, add pasta then boil 2 minutes less than directions.  Meanwhile chop baby spinach and drain beans.

  4. Combine spinach and beans to soup and cook until warmed through.  Serve immediately or freeze and enjoy another time!

Recipe Notes

We love to serve our soup with some grated Parmesan as well 🙂