Soups/Salads

Green Bean and Cherry Tomato Salad

I don’t know what it is about cherry tomatoes but I’ve become slightly obsessed with them. This seems crazy to me considering I didn’t even start eating raw tomatoes until I was in college. They taste so sweet and fresh plus they are just so darn cute! I’ve been holding on to this recipe for Green Bean and Cherry Tomato Salad for a very long time. The reason I know this is because everytime I look at my vegetable recipes, I always come across this one, am struck by the vibrant colors, and wonder why I haven’t made it yet. With both green beans and cherry tomatoes being on sale this past weekend, I knew this was the time to get it done. Well, let me tell you, it didn’t disappoint. Green beans are cooked until perfectly green, mixed with sweet cherry tomatoes, then coated in a light vinaigrette of oregano, shallots, red wine vinegar, and olive oil. I used dried oregano and white wine vinegar (because I had no idea that I didn’t have red wine vinegar in my cabinet) so use what you have. This salad is best served nice and cold, right out of the fridge, and makes for a nice side to your meal or even a light meal by itself.

The ingredients:

Cook the green beans either in the microwave (according to package directions) or in boiling water until bright green and tender (approximately 7 minutes on the stove). While beans cook, quarter the cherry tomatoes.

Place cooked beans in a bowl with quartered tomatoes and fresh oregano. (Since I used dried oregano, I didn’t add it here but with the vinaigrette instead).

Combine shallots and vinegar (and dried oregano) with a whisk and allow to sit for 10 minutes. Add salt and pepper.

Pour the vinaigrette over the bean mixture and toss. Serve cold.

Additions: None

Omissions: None

Substitutions:

Dried oregano
White Wine Vinegar

Overall Rating: Like It

Source: Cooking Light Magazine

Tuscan White Bean Soup with Kale

I’ve said it before and I’ll say it again: Soups are great for healthy eating! When I’m trying to eat better, I love making them because as soon as the soup is prepared, I portion out the sizes into individual containers to make it easy to grab for lunch (and to not overeat!). This Tuscan White Bean Soup with Kale is rich in fiber but low in calories and fat. Not to mention it’s vegetarian! Creamy, sweet Great Northern Beans are simmered with onion, garlic, rosemary and thyme in vegetable broth (any kind of broth will work here) and then carrots and kale are added until soft. Red pepper flakes and white wine vinegar are tossed in at the end where both lend a real flavor boost. The original recipe calls for escarole but since I started eating kale a few months ago, I always try to use it wherever I can. Any leafy green – spinach, collard greens, or swiss chard – will work, so use whatever you like. The only thing I left out is the addition of the parmesan rind and although I’m sure it adds a ton of flavor, I didn’t see the need for the extra calories so I just used a little parmesan cheese on top before serving. I loved this soup more than I ever expected to and cannot rave about it enough. I will make this again, no question!

The ingredients:

Heat the oil in a large pan and add the onion. Cook until soft and then add in the garlic. Sauté for 30 seconds.

Add in the vegetable broth, water, rosemary and thyme. Bring to a boil and reduce heat, simmering for 10 minutes.

Add in chopped carrots and kale and cover for 15 minutes.

Stir in red pepper, salt, black pepper, and vinegar. Remove the parmesan rind (if using). Serve with shaved parmesan cheese.

Additions: None

Omissions:

Parmesan rind

Substitutions:

Kale for escarole

Overall Rating: Love It

Source: Cooking Light Magazine

Spinach and Lentil Soup with Cheese and Basil

I filled my refrigerator with fruits and vegetables yesterday and am trying, really trying, to eat better. After all, summer will be here before I know it and I’m nowhere near ready for shorts and tank tops, let alone a swim suit. Soups are such a great way to eat lots of vegetables, fill up without feeling deprived, and also easy to make so you can control the salt and calories. Soups are also great to make over the weekend and reheat later. Portion out servings ahead of time and you’ll have something quick to grab for lunch on your way to work.

This Spinach and Lentil Soup with Cheese and Basil is loaded with veggies like celery, carrot, onion, and spinach, layered with flavors such as thyme, bay, and basil, and satisfying due to the hearty lentils. I don’t particularly like canned lentil soup but everytime I make my own soup with lentils, I’m completely happy. The lentils here are earthy, rustic, warm and homey and they don’t leave me feeling unsatisfied. This soup can also easily be made vegetarian by leaving out the pancetta and using vegetable broth in place of chicken broth. I left out the pancetta but I’m sure leaving it in only adds another layer of flavor and depth to this soup so leave it in if you choose.