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Instant pot white bean and spinach soup

 

Instant pot white bean and spinach soup

The cooler weather does not seem to be going away any time soon, but that means you've got 'thyme' to enjoy lots of great soup recipes! This a version of something my mother made during winter months in Youngstown, Ohio. It's a combination of "beans and greens" (a frugal Italian dish that my parents ate as kids), plus the addition of carrots, celery, onions and garlic. I made mine in an Instant Pot, but this can be made fairly quickly on the stove. If you're making it on the stove, use your microwave to steam the carrots and celery before sauteeing them. This helps soften them and reduces cooking time.
Prep Time10 mins
Cook Time10 mins
Servings: 6
Cost: 6

Equipment

  • Cutting board, chef's knife, Instant pot, measuring spoons, measuring cups

Ingredients

  • 1/4 cup canola oil
  • 1 Tbsp. Italian seasoning
  • 3 large carrots peeled and chopped
  • 3 ribs celery peeled and chopped
  • 1/2 white or yellow onion diced
  • 1 clove garlic minced
  • 1 box frozen spinach
  • 6 cups chicken or vegetable broth
  • 2 cans Navy or Great Northern beans drained and rinsed

Instructions

  • Turn your instant pot to sautee mode. Add the canola oil and then the Italian seasoning, carrots, celery and onions.
    2. With the lid open, sautee the vegetables and seasoning for 3 minutes until vegetables start to get soft. Add the garlic last.
    3. Switch the Instant pot to "soup" mode. Add the block of spinach, broth and 2 cans of white beans and turn the pot on.
    4. Close the lid and place it on airtight mode until the soup "beeps" and the cycle is completed. Release the pressure and open the soup.
    Serve with shredded or shaved Parmesan cheese if desired.

Chicken Cacciatore- cross post

I love the network of dietitians I have met over the years through work, school, at workshops and most recently, online. I am all about supporting other RDs in the profession (especially when they share their great recipes)!

This recipes comes from Jenna Volpe from Austin Texas. Jenna owns and operates Wholeistic Living, Inc. http://wholeisticliving.com

I’ll be sharing a few from her site this month. Enjoy!

Chicken Cacciatore

Instant pot red lentils and vegetables in curry simmer sauce

Instant pot red lentils and vegetables in curry simmer sauce

Red lentils and vegetables in curry simmer sauce

As I clean out the pantry as part of my "no buy" January, I've discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it. I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it. Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian

Equipment

  • Instant Pot
  • cutting board, chefs knife

Ingredients

  • 1 Tbsp. corn or canola oil
  • 1/2 onion diced
  • 1/2 bell pepper any color, chopped
  • 2 peeled chopped carrots
  • 1 box frozen spinach or 3 cups chopped fresh spinach
  • 1 cup red lentils
  • 1 16 oz. jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)
  • 2 cups water

Instructions

  • Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
  • Sautee the vegetables for 5 minutes or until soft.
  • Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
  • Close and lock Instant Pot and set to airtight position.
  • Change setting on Instant Pot to "high pressure" and set for 20 minutes.
  • Serve over rice or quinoa with chopped cilantro.

Notes

Makes 6-8 servings. 

As I clean out the pantry as part of my “no buy” January, I’ve discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it.

I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it.

Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:

Ingredients:

1 Tbsp. corn or canola oil

1/2 onion, diced

1/2 bell pepper (any color), chopped

2 peeled, chopped carrots

1 box frozen spinach or 3 cups chopped fresh spinach

1 cup red lentils

1 (16 oz.) jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)

2 cups water

Directions:

  1. Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
  2. Sautee the vegetables for 5 minutes or until soft.
  3. Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
  4. Close and lock Instant Pot and set to airtight position.
  5. Change setting on Instant Pot to “high pressure” and set for 20 minutes.
  6. Serve over rice or quinoa with chopped cilantro.

Makes 6-8 servings.

Red lentils and vegetables in curry simmer sauce

As I clean out the pantry as part of my "no buy" January, I've discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it. I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it. Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian

Equipment

  • Instant Pot
  • cutting board, chefs knife

Ingredients

  • 1 Tbsp. corn or canola oil
  • 1/2 onion diced
  • 1/2 bell pepper any color, chopped
  • 2 peeled chopped carrots
  • 1 box frozen spinach or 3 cups chopped fresh spinach
  • 1 cup red lentils
  • 1 16 oz. jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)
  • 2 cups water

Instructions

  • Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
  • Sautee the vegetables for 5 minutes or until soft.
  • Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
  • Close and lock Instant Pot and set to airtight position.
  • Change setting on Instant Pot to "high pressure" and set for 20 minutes.
  • Serve over rice or quinoa with chopped cilantro.

Notes

Makes 6-8 servings. 

@aldiusa, #aldi #curry #simmersauce #simplemeals #onepotmeal #instantpot #whatrdsdo #whatrdscook #whatrdseat

Food pun tee and swag sale! Use NY 20 & take 20% off til Jan 6th.

Food pun tee and swag sale! Use NY 20 & take 20% off til Jan 6th.

If you didn’t receive any fun tees for the holidays, now is the “thyme” to treat yoself! Sound Bites tees, totes and other swag start a conversation about food without being offensive. You won’t see “eat healthy sh*& on my tees or calm the F down. Just original, positive, creative, slightly cerebral stuff like Pearfecto! and Oh. My. Gouda. 

Wear and care when you purchase a Sound Bites item. 10% of sales go towards ending food insecurity and teaching people how to cook in Cincinnati. Last year, I donated $500 towards Cooking for the Family, Our Daily Bread, CAIN and the Free Store Food Bank. This is a passion project and labor of love for me. I always feel happy when I’m wearing a food pun tee.

Sale includes all designs online or any in inventory currently including Be Kaleful (women’s purple), Don’t despear, Praise Cheeses, This. Is. The. Wurst. and more!

Use NY20 at checkout til Jan 6th. Peas n tanks!

Lisa

Roasted Brussels sprouts with seasonal fruit, soy sauce and ginger

Roasted Brussels sprouts with seasonal fruit, soy sauce and ginger

One of my New Year’s resolutions is to reduce food waste. Nothing makes me more annoyed than to toss perfectly good food out. The problem is, that sometimes I buy or cook too much. Truth is, we like to eat here! Today I found myself with too much fruit salad and a 1/2 a bag of Brussels sprouts. Clearly there was something I could make from these, right?

My fruit salad included chopped pineapple, orange sections, red grapes and apples. But if all you’ve got is apples, dried apricots or pears, try this recipe anyway! The fruit sweetens up the bitter sprouts. Ginger and soy sauce pair nicely with the combination of fruits and vegetables.

Ingredients:

10-12 fresh Brussels sprouts, sliced

1 apple, chopped

1/2 cup pineapple pieces

1 orange, peeled and sections cut into thirds

1/2 cup grapes

1 tsp. ginger paste

1 tsp. corn or canola oil

1 Tbsp. soy sauce

1 tsp. chili garlic paste

Directions:

  1. Preheat oven to 400 degrees.
  2. Combine Brussels sprouts, apples, pineapple, oranges and grapes in a large bowl.
  3. In a separate bowl, whisk together ginger paste, oil, soy sauce, and chili garlic paste.
  4. Pour soy sauce mixture over the fruit and toss.
  5. Line a baking sheet with parchment paper or foil.
  6. Spread the sprouts and fruit on the baking sheet in a single layer.
  7. Bake for 20-25 minutes until sprouts are crispy.

Makes 6 (1/2 cup) servings. 

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