Tomato and Asparagus Soup with White Beans

This is a tangy and rich soup that will use up some of those tomatoes you canned. You can make it vegan by using veggie stock. It’s an easy soup to whip up from common pantry items.

28 oz canned tomatoes, diced or crushed
28 oz stock, veggie or chicken
1/2 cup red wine
1 yellow onion, chopped
3 TB olive oil
1 1/2 C cooked white beans, drained and rinsed
1 stalk asparagus, cut into bite sized pieces

Place all the ingredients in a stock pot and bring to a simmer. Simmer 20 minutes until veggies are tender and beans are flavored with broth. Serve as is or sprinkle on some cheese!

Warm Quinoa and White Bean Salad

Quinoa is used in many Latin influenced dishes. This is more of a Mediterranean flavor inspired dish. It’s also very quick and easy. It’s a budget friendly dish that would be great to serve at a luncheon. It’s also low fat, high protein, and high fiber.

I used garlic stuffed olives!

1 1/2 C dry quinoa
3 C water or stock
12 oz white beans, cooked, drained & rinsed
1 pint grape tomates
1 small spanish onion, chopped
1/3 C vinaigrette (your favorite home made or farmer’s market blend will work great)

salad greens and olives for serving

In a large stock pot or chef’s pan, add everything and heat on medium-low. Stir well to incorporate all ingredients one time. Cover. Keep covered. After 20 minutes, remove from heat. Let stand 5 minutes. Fluff with a fork. Serve over greens. Garnish with olives.

You can also make this in a rice cooker!

*** You can use any Italian vinaigrette you have on hand or make a simple one using

1 C vinegar
2 C olive oil
3 TB dried Italian seasoning blend (or make your own unique mix of oregano, marjoram, parsley, basil, dried garlic, red pepper flakes, saffron)
1 TB sugar
1 tsp salt
2 tsp black pepper

%d bloggers like this: