Wednesday, January 26, 2011

So easy I can do this with my eyes closed

OK, this has been a  r-e-a-l-l-y busy day. I need to get dinner on the table in a hurry. I'm tired, I'm hungry, and even pancakes feels like too much work right now. And, I need to give you a soup recipe, don't I? So what am I going to do? ...You'll have to trust me on this one. It's good!!:

White Bean Rosemary Soup
2 16-oz cans white beans, drained
2 cups chicken or vegetable broth
1 cup of your favorite marinara (red) pasta sauce
2 large cloves garlic, minced
1/4 cup packed fresh basil leaves
1 tsp. minced fresh rosemary
1/4 tsp. red pepper flakes

Puree all ingredients in blender until smooth. Pour into a large saucepan or Dutch oven and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 minutes.

Serves 4

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