Tonight for dinner I made a very easy meal, and it was really delicious. I found a recipe for Tuscan Bean Soup on the Better Homes and Gardens website, and to accompany it, I made Cheddar Jalapeno Cornbread from the Let's Dish blog. This was the perfect Sunday dinner because all that I had to do was chop up a few ingredients, and dinner was good to go. It was filling and my farmer's market spinach tasted so fresh on top of my hearty soup.
Here's how to make the soup:
Tuscan Bean Soup
adapted from BHG
*2 carrots, coarsely chopped
*1 small onion, chopped
*3 Tbsp. olive oil
*2 15-oz. cans cannellini beans, rinsed and drained
*1 32-oz. box reduced-sodium chicken broth
*2 t0 3 tsp. dried Italian seasoning, crushed
*1 5-oz. pkg. baby spinach
*Freshly cracked black pepper
Directions:
Heat one tablespoon of oil in a 4 quart pot. Add onions and carrots and cook until onions are translucent. Add beans, broth and seasoning. Simmer for 8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil. Toss spinach until it is just wilted. Ladle the soup and top with the sauteed spinach.
And here is the cornbread:
Cheddar Jalapeno Cornbread
adapted from Let's Dish
*3 cups flour
*1 cup yellow cornmeal
*1/4 cup sugar
*2 tablespoons baking powder
*2 teaspoons salt
*2 cups milk
*3 eggs, lightly beaten
*1 cup (2 sticks) butter, melted
*2 1/2 cups cheddar cheese, grated
*1/2 cup sliced scallions, divided
*3 tablespoons fresh jalapeno peppers, seeded and minced
Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over-mix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos. Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan. Spread the batter into the prepared pan and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Here's how to make the soup:
Tuscan Bean Soup
adapted from BHG
*2 carrots, coarsely chopped
*1 small onion, chopped
*3 Tbsp. olive oil
*2 15-oz. cans cannellini beans, rinsed and drained
*1 32-oz. box reduced-sodium chicken broth
*2 t0 3 tsp. dried Italian seasoning, crushed
*1 5-oz. pkg. baby spinach
*Freshly cracked black pepper
Directions:
Heat one tablespoon of oil in a 4 quart pot. Add onions and carrots and cook until onions are translucent. Add beans, broth and seasoning. Simmer for 8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil. Toss spinach until it is just wilted. Ladle the soup and top with the sauteed spinach.
And here is the cornbread:Cheddar Jalapeno Cornbread
adapted from Let's Dish
*3 cups flour
*1 cup yellow cornmeal
*1/4 cup sugar
*2 tablespoons baking powder
*2 teaspoons salt
*2 cups milk
*3 eggs, lightly beaten
*1 cup (2 sticks) butter, melted
*2 1/2 cups cheddar cheese, grated
*1/2 cup sliced scallions, divided
*3 tablespoons fresh jalapeno peppers, seeded and minced
Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over-mix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos. Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan. Spread the batter into the prepared pan and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
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