My Favorite Tuscan White Bean Soup

My Favorite Tuscan White Bean Soup

Serves 8
Ingredients

4 tbsp. extra virgin olive oil
1 large chopped onion
3 cloves garlic, finely chopped
1 tbsp of finely chopped parsley

1 small can of diced tomatoes (15 oz.)
4 cups of chicken broth
2 32 ounce cans of Cannellini beans
4 slices of prosciutto thinly chopped
salt and pepper

In a large quart pot over medium heat, heat 1 tablespoon Olive oil for about 1 minute. Add onion and garlic cook for about 6 minutes, then add tomatoes, parsley, broth, beans and prosciutto. Bring to a boil, stir, cover, and reduce heat to simmer. Simmer all for about 25 minutes.
Serve........for extra flavor on each serving bowl, drizzle some olive oil and top with parlsey.

Buon Appettit

image courtesy google

Cauliflower Soup

Cauliflower Soup

Serves 4
Ingredients:

1 package of frozen cauliflower 16 oz. bag
1/2 lb of ditalini pasta (or any short pasta)
1 large tomato diced
3 cloves of garlic thinly sliced
1 small chopped onion
4 tbsp olive oil
4 basil leaves slices
extra for basil for garnish
3 cups of vegetable stock
salt and pepper

Place a large pot on stove, add the olive oil, turn stove on to medium high then add the garlic and chopped onion to the olive oil, saute' till onions are soft then add diced tomatoes and frozen cauliflower, salt and pepper. Turn stove down to low heat. Let tomatoes and cauliflower cook for about 15 minutes or till cauliflowers are almost fork tender, make sure to stir continuously.

Afterwards add 3 cups of vegetable stock and bring to a boil, and then add the pasta... cook for about 10 minutes or till past is al dente. Add sliced basil leaves and serve!
Top with your favorite parmesan cheese and garnish with basil leaves.

Serve.

Buon Appetit!

Saffron Spaghetti

Saffron Spaghetti

Serves: 4

Ingredients:

2 oz. butter

2 tbsp olive oil

1 medium chopped onion

1 tbsp. cognac

salt

1 small package of saffron (saffron is usually sold in packages of three - less than 1 ounce each package)

1 lb. spaghetti

Parmiggiano cheese

Bring a large pot of water to boil (for spaghetti).Then cook the pasta till al dente.

Meanwhile in a medium pan melt butter on medium heat along with the olive oil then add onions, saute' till onions are golden brown, then add the cognac then add salt and let evaporate for a minute. Afterwards add 1 package of saffron ( less than 1 ounce) to the onions, stir till saffron is blended well with the onions. Remove from stove.

Drain the pasta and add the saffron sauce to the spaghetti and stir all together. Place in serving bowl and grate parmiggiano cheese on top. Serve!

Buon Appetit!

Cherry Pecan Crisp

Cherry Crisp

Ingredients:

1 can of cherry pie filling

1/2 cup flour

1/2 cup oats

2/3 cup brown sugar

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1/4 cup chopped pecans

1/3 cup melted butter or margarine

* Preheat oven to 350 F. Lightly grease a medium oven casserole. Pur 2/3 cup of the pie filling into the casserole. In a medium bowl, mix flour, oats, sugar,cinnamon and nutmeg. Stir in melted butter. Spread mixture on pie filling and sprinkle with chopped pecans.

Bake for 30 minutes or until topping is golden brown.

Cool for about 15 minutes.