Cannellini and Fresh Tomato Broth - DonnaHhay

I will be bringing over the remaining Donna Hay recipes in the next few weeks.  I hadn't realized just how many we had made and in reading my reviews of the recipes, I find that I liked almost all of them.

Cannellini and Fresh Tomato Broth, page 80 in Off the Shelf is my choice for this week's recipe. Soup has been waiting to be made in my house and each soup recipe, calls my name. This is another easy Donna Hay recipe which I made weeks ago so that I would have it, for this week. 


I enjoy cooking from Donna Hay's books with interesting recipes that are made with ease and with ingredients that are found in most stores. I also have found, subbing ingredients is easy to do.

This soup was good but I didn't find it to be the best tomato soup, I have made. I would make it again but more likely, I would go to another one of my tomato soup recipes.

I added Parmesan cheese sprinkled on top to the recipe and it gave it additional flavor.

 Cannellini and Fresh Tomato Broth
Ingredients:

6 large ripe tomatoes, quartered
4 cups organic vegetable broth
1 (14 oz) can cannellini beans, drained and rinsed
sea salt and cracked black pepper
2 tablespoons garden fresh chopped oregano

Place the tomatoes and half the stock in a blender and blend until smooth. 

Pour the mixture through the sieve and place in a saucepan with the remaining broth over medium heat. 

Allow the soup to come to a boil and simmer for 8-10 minutes, then add the cannellini beans, salt, pepper and oregano. 

Simmer for 2 minutes and serve in bowls .

 Linked to:  Real Food Recipe RoundUp       What’d you Do this Weekend?        Mix it Up Monday         Melt in Your Mouth Monday     Waste Not Want Not Wednesday    Wednesdays Whatsits   Fresh Foods Wednesdays 

Comments

  1. TeaLadyJuly 21, 2014 at 9:46 PM

    Have to look at this one again in OTS. Looks delish.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more