Sunday, July 22, 2012

The week that was...

First week back at school
Bella's first "Dance Spectacular" at the NRL
Working on finishing a "Rubble" for Eva
Lots of baking including Lemon and Coconut Slice and Crumpies from Jamie Oliver's Great Britain book
Feeding the hungry crew with a new delicious soup

Tuscan White Bean Soup


2 tablespoons olive oil
1 leek, halved and thinly sliced
1 large brown onion, finely chopped
1 tablespoon fresh thyme
4 garlic cloves, minced
4 fresh tomatoes, chopped
3 carrots, cut into 1/2 inch pieces
10 cups vegetable stock
3 medium potatoes, cut into 1/2 inch pieces
2 zucchini, cut into 1/2 inch pieces
1 cup grated parmesan cheese
100g baby spinach leaves
2 cans Cannelini beans, drained and rinsed

  1. Heat olive oil in a large pot over a medium heat.
  2. Add onion, thyme and garlic, saute for 5 minutes
  3. Add tomatoes and carrots and saute for 10 minutes
  4. Add beans, stock and potatoes and bring to the boil. Reduce the heat, cover and simmer for 30 minutes
  5. Add the zucchini and leek. Cover and simmer for another 15 minutes.
  6. Uncover and add the baby spinach leaves, heating and stirring until just wilted.
  7. Uncover and remove from the heat and stir in cheese just before serving. Season to taste.

1 comment:

Ellyn said...

the soup sounds delicious! And there's nothing in it I can't have. Thanks for the recipe!