- dried basil
- Cooking spray
- frozen green beans
- tomato paste
- dried oregano
- kosher salt
By all means, use 1 Tablespoon each of fresh rosemary and thyme (which are both easy to grow) if you have it.
—A bowl of this soup, a nice green salad, and a loaf of warm, homemade bread (some beyond easy beer bread, perhaps?) make a well-rounded meal. If you’re serving people who must have meat every time they eat, a plate of nice hearty sausages, such as bratwurst or kielbasa, could be grilled or pan-fried and served along with the soup. Or thickly slice the sausages on a diagonal and set several slices right on top of each bowl of soup.
—Make it a celebration of spring. For those fortunate enough to have access to the first vegetables of the season, you might consider making this recipe using half the beans and twice the number of vegetables—all baby versions. I haven’t tried this yet, but I imagine that it would be splendid. You might only want to puree 1/3 of it, so that the chunks of individual vegetables remained more visible.
- dried rosemary
- dried thyme
- fennel seeds
- bay leaf
- Salt & pepper to taste
- Italian tuna in olive oil
- chopped curly parsley
- finely diced red onion
- Dressing:
- good quality extra-virgin olive oil
- fresh lemon juice
- black pepper and sea salt to taste
- * 1 Tbs. olive oil
- * 1 cup chopped onion
- * 1 cup chopped carrot
- * 3 cups chopped cabbage
- * 8 oz. cooked pasta
- * 1 cup chopped mushrooms
- * 1 tsp. caraway seeds
- * 1 cup plain nonfat yogurt
- * 1 cup grated lowfat mozzarella
- * 1/2 cup grated parmesan cheese
- * 3 sliced scallions
- * 1 Tbs. tamari or soy sauce
- minced ginger
- leftover cooked brown rice
- finely diced red pepper
- uncooked quinoa
- Salt and ground black pepper
- chopped roasted red peppers
- Everyday Value Organic Italian Dressing
- dried tarragon