Hello! I am so excited to be sponsoring a Paint & Sip night at Engrain Kitchen. I love any opportunity to connect in my community and bring people together in a fun and uplifting way! Bonus - I get to bring in my past experience as an art teacher. I am so thankful to all of the attendees and community partners who have helped bring this vision to life!
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MY THANK YOU GIFT!
As a giveaway to my Galentines dates, I wanted to share two of my current FAVORITE recipes, courtesy of Giadzy.
The first is a delicious sundried tomato soup. It's so delicious and warming this time of year! It is dairy free, and uses cannelini beans to give it a thick creamy texture. I like to leave mine a little less blended for some texture. When hunkering into your home this winter, try one of these cozy nutritious recipes, you will not be sorry.
Soup Ingredients
- 2 tablespoons olive oil, plus more to serve
- 1 carrot, peeled and chopped
- 1 small red onion, diced
- 1 celery rib, chopped
- 1 clove garlic, chopped
- 1 1/2 teaspoons kosher salt
- 2 7 oz jars sundried tomatoes, drained
- 1 15 oz can cannelini beans, drained and rinsed
Instructions
Heat a medium Dutch oven or saucepan over medium high heat. Add the oil to the pan followed by the carrot, red onion, celery, garlic and 1 teaspoon salt. Cook, stirring often, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the sundried tomatoes and cannellini beans and stir to combine. Cook another 2 minutes. Stir in the broth and the water. Bring to a boil and reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the tomatoes are tender and plump, 15 to 20 minutes. Remove from the heat. Using an immersion blender, puree the soup to desired consistency. We leave it with a touch of texture. Return to medium heat and stir in the kale and reaming ½ teaspoon salt. Cook until the kale is tender and wilted, 5 more minutes. Serve with freshly grated parmesan cheese and a drizzle of olive oil
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