Pasta and Beans: Pasta e Fagioli with cheese
METHODS :
1.
Heat a deep pot over medium high heat and add oil and
pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf,
chopped vegetables, and garlic.
2.
Season vegetables with salt and pepper. Add beans, tomato
sauce, water, and stock to pot and raise heat to high.
3.
Bring soup to a rapid boil and add pasta.
4.
Reduce heat to medium and cook soup, stirring occasionally, 6
to 8 minutes or until pasta is cooked al dente.
5.
Rosemary and thyme leaves will separate from stems as soup
cooks.
6.
Remove herb stems and bay leaf from soup and place pot on
table on a trivet.
7.
Let soup rest and begin to cool for a few minutes.
8.
Ladle soup into bowls and top with lots of grated
cheese.
9. Pass crusty bread for bowl
mopping.
Healthy Coconut Chocolate Spread
get full ingredients
INSTRUCTIONS
1. Place
everything in a blender and blend for 1-2 mins until everything is mixed and
broken up.
2. Chill
for a few hours in the fridge and it's ready.
3. Keep
in the fridge and use within a week.
4. Use
coconut milk that doesn't have added stabilisers as they will prevent it from
setting
Cabbage Barley Soup
Directions
·
Place first eight ingredients in a 5- or
6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender,
6-8 hours.
·
Stir in mushrooms and salt. Cook,
covered, on low until mushrooms are tender, 15-20 minutes.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
