Recently I was visiting my friend Victoria in the Peterborough area and we always get into cooking when I go to spend a couple of days there (We also talk about financial ideas, the economy, the psychology of people – great brain work out). Anyway, we decided to do a combo dinner where I would bring the soup and she would make the salad. I made my homemade vegetable soup with beans sprinkled with grated parmesan cheese- recipe below.
…and Victoria made a wonderful spinach, pear and caramelized walnut salad. Perfect dinner. The salad was from the cookbook called “The Pollan Family Table” by none other that Tracey Pollan (remember her – married to Michael J. Fox and starred in Family Ties? – click on link above for recipe).
Vegetable soup recipe:
Talk about hearty! I used the vegetables that were in the fridge and usually I add some pasta to this soup but thought I would add white beans to give it more protein and fibre.
1 tbsp of olive oil
2 sliced medium sized carrots
2 sliced stalks of celery
2 small onions chopped
1 tetra pak of vegetable broth
1 large can of low sodium diced tomatoes
1 can of navy white beans
1.5 tbsp brown sugar
Salt and pepper to taste
1 handful of chopped kale (I buy a fabulous product called “Chopped Greens” which is a bag of frozen chopped and cooked kale. I add it to everything and it is wonderful! – use as much as you want)
In a saucepan add the olive oil and the diced onions. Stir till translucent. Add the chopped carrots and celery and sauté for about 3 minutes. Then add the diced tomatoes. Stir well and then add the vegetable stock. Add some salt and pepper to taste.
Stir this and let it simmer for about 15 – 20 minutes. Then add the kale (since it is already cooked it doesn’t need as long). Cook for another 15-20 minutes and then add the canned beans. Sprinkle in the brown sugar (takes some of the acidity out of the tomatoes and adds a slightly sweet note to the soup). Let this simmer all together for another 10-15 minutes and you have a wonderful hearty soup.
I served it with some shaved parmesan on top and it was perfectly filling and warming. Just what you need on these cold cold days.
Breakfast the next day was one of my favourites.
I have developed a craving for poached eggs. I always loved them but used to make egg whites for breakfast every morning. Now I make a poached egg on a slice of toast with a bit of cheese as my go to brekkie every day. The whole egg has all kinds of things that are good for you and if cholesterol is not an issue then I say go for it. Keeps me feeling satiated until lunch. This time we shared an english muffin (whole wheat) and I used some baldersons 4yr old white cheddar cheese with a couple of slices of avocado. YUM!!!