Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

 

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

4 cups vegetable or chicken broth

2 (15-ounce) cans cannellini beans, drained and rinsed

1 bunch kale, stems removed and leaves chopped

1 (14.5-ounce) can diced tomatoes

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional, for heat)

Grated Parmesan cheese for serving (optional)

Fresh parsley or basil for garnish (optional)

Directions

Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the broth and beans: Stir in the broth, diced tomatoes, cannellini beans, rosemary, thyme, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Add the kale: Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender. Taste and season with salt and pepper as needed.

Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil, if desired. Serve hot with crusty bread.

How to Prepare

Tuscan White Bean and Kale Soup is a one-pot meal that’s both easy and quick to prepare. Start by sautéing onions, carrots, and celery to build a flavorful base. Then, add the beans, tomatoes, and broth to create a rich, savory soup. Kale is stirred in towards the end to keep it tender but not overcooked. The result is a wholesome, nutritious soup that’s perfect for weeknight dinners or meal prep.

Preparation Time

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings 4-6 people.

Pioneer Womans Apple Dumplings

 

Ingredients :

1 large apple {I used a Fuji- any apple will do, tart is better}

1 can Pillsbury Crescent dough

1/2 cup butter

2/3 cups sugar

1/2 tsp cinnamon

1/2 tsp vanilla

3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Directions :

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.

Cut each apple into 8-10 wedges.

Slice the apple skin off as well and set aside.

Separate the crescent roll dough into triangles.

Roll each apple wedge in crescent roll dough starting at the wide end.

Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.

The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!!

Taco Pie

INGREDIENTS:

5 8″ flour tortillas

1 lb. ground beef

1 16 oz. can refried beans

2 T. taco seasoning

1/4 C. water

1 jar salsa (I didn’t really measure, just used big spoonful’s)

2 C. shredded Colby jack cheese

2 green onions, chopped

1 tomato, chopped

DIRECTIONS:

In a skillet, brown the ground beef, breaking it up as it cooks. Drain the grease, add in the taco seasoning and water. Combine well and remove from heat. I used an 8″ iron skillet for mine, but use whatever you have that might work…Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese. Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top). Cover the dish with tinfoil and bake at 350 degrees for 20 minutes. Remove from the oven and top with the remaining cheese. Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp. Remove and top with the green onions and tomatoes before serving. Slice it like you would a pie.

Pecan Pie Muffins

 

Ingredients :

1 cup of chopped pecans.

1 cup of firmly packed brown sugar.

½ cup of flour.

2 large eggs.

½ cup of melted butter.

Instructions :

Preheat the oven to 350° and place foil-baking cups in muffin pans.

In a large bowl, mix together the pecans, brown sugar and flour.

Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.

Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

Transfer to wire racks immediately after baking.

Enjoy!

Easy Vegetable Soup Recipe: A Quick and Healthy Meal

 

Ingredients:

2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 potatoes, peeled and diced

1 zucchini, chopped

1 cup frozen peas

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

Directions:

Step 1: Sauté the Vegetables

Heat the Oil: In a large pot, heat the olive oil over medium heat.

Cook the Onion and Garlic: Add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.

Step 2: Add the Root Vegetables

Add Carrots, Celery, and Potatoes: Stir in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.

Step 3: Add Remaining Ingredients

Add Zucchini and Tomatoes: Stir in the chopped zucchini and diced tomatoes.

Pour in the Broth: Add the vegetable broth, thyme, and basil. Season with salt and pepper to taste.

Step 4: Simmer the Soup

Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

Add Frozen Peas: Stir in the frozen peas during the last 5 minutes of cooking.

Step 5: Serve

Garnish: Ladle the soup into bowls and garnish with fresh parsley, if desired.

How to Prepare:

Storage: Store any leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Serving Suggestion: Pair this soup with crusty bread or a fresh salad for a complete meal.

Preparation Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Yields: 6 servings

Lemon Zucchini Muffins

 

Ingredients

FOR THE MUFFINS:

1 ½ cups all purpose flour

½ teaspoon kosher salt

¼ teaspoon baking powder

¼ teaspoon baking soda

½ cup plain greek yogurt or sour cream

2 tablespoons fresh lemon juice from about ½ to 1 lemon

8 tablespoons unsalted butter softened

1 cup granulated sugar

4 teaspoons lemon zest Zest from 2 lemons

3 large eggs room temperature

1 cup grated zucchini slightly drained on paper towel

FOR THE GLAZE:

¾ cup powdered sugar

1 ½ to 2 tablespoons fresh lemon juice from about ½ to 1 lemon

Instructions

Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.

In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda.

In a small bowl, whisk together lemon juice and greek yogurt.

In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 to 5 minutes.

Beat in eggs, one at a time, until combined.

Add one third of the flour mixture, followed by half the yogurt mixture. Then repeat again, ending with the remaining flour mixture until just combined. Do not overmix.

Fold in grated zucchini until evenly distributed throughout the batter.

Spoon batter evenly the 12 muffin liners and smooth the top.

Bake for about 22 to 25 minutes for regular sized muffins (or 12 to 15 minutes for mini muffins) or until the muffins are golden brown on the edges and a toothpick inserted into the center comes out with just a few crumbs.

Let cool in pan for 10 minutes, then turn out onto rack to cool completely.

Make the glaze by combining confectioners sugar and lemon juice until thick but easy to spread. Spread over top of the cooled muffins

Baby Lemon Impossible Pies

 

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup all-purpose flour

4 large eggs

2 cups whole milk

1/3 cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

1/4 teaspoon salt

For Serving

2 tablespoons powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

Add eggs one at a time, whisking well after each addition to ensure a smooth batter.

Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.

Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.