Comfort Food Time: Creamy Veggie & Bean Soup with Homemade Rustic Rosemary Bread
Ok, y”all. Halloween is over. The election is over. It”s time to really delve into comfort foods like soup and bread. Or better yet, both. My house recently smelled like garlic and freshly baked bread for two days. Let”s face it–those are the best smells on earth.
I adore soup and just had to share this recipe; it”s soooo good, and healthy to boot. This is probably my favorite soup I”ve made so far! Make it, for realz.
Plus, a bonus bread recipe! I spoil you, so.
Creamy Veggie & Bean Soup
2 tablespoons olive oil
1/2 cup diced onion
3 carrots, chopped
1/2 green pepper, diced
3-4 ribs celery, chopped
1/2 cup mushrooms, chopped
3 cloves garlic, minced
1 can cannelini beans with juices
1 can chickpeas, drained
4 cups vegetable broth
1/2 cup orzo, uncooked
1 cup chopped frozen spinach
2 tablespoon fresh parsley, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fat-free half and half
In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, celery, green pepper, and garlic until softened australian online casinos on low-medium heat, about 5-7 minutes. Toss in the mushrooms and cook for another 2 minutes.
Add the beans, broth, orzo, spinach, parsley, salt and pepper.
Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer.
recipe adapted from Cinnamon Spice & Everything Nice
Rustic Rosemary Peasant Bread
1 packet dry yeast
2 c. warm water
1 T. sugar
2 tsp salt
4 c. flour (I used 1 cup wheat; 3 cups all purpose)
1-2 tsp. fresh rosemary
Olive oil, corn meal, melted butter, minced garlic and salt
Dissolve yeast in the warm water and sugar. Add flour, salt, and rosemary and stir until blended. Cover and let rise for 1 hour or until double in size.
Pour some olive oil on a baking sheet and sprinkle some corn meal on it.
Pour the bread on the pan and sort of form it into a large circle.
Brush the top with melted garlic butter and sprinkle with salt.
Bake at 425 degrees for 15 minutes, then 375 degrees for 10 mintues.
Recipe adapted from Make & Takes
“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site. She’s a self-taught home chef who likes to put her own spin on classic recipes. Go visit her blog and say hi. Or follow her on Twitter @athungrymonster.