June 2008 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*Star*
Yesterday you posted on FB about making a garden veggie and northern bean soup. That sounds amazing and healthy, not to mention the fact that I have a ton of northern beans in my stockpile that I'd like to use. Can I get the recipe from you?
Re: *Star*
Sure thing, Allie!
It was pretty good, it wasn't my favorite soup ever, but I think that's because I used frozen spinach instead of fresh arugula because it was all I had. DH loved it though, and it was definitely healthy. Natalie even ate a whole bowl! I did feel as though it could have used even more beans-- if you increase the broth to 4 cups (standard box size broth) you could definitely use another whole can (or equivalent) of beans, and the rest of the veggies still seem in proportion.
It's from the South Beach Taste of Summer cookbook, and the recipe is as follows:
Garden White Bean Soup
1 tbsp plus 2 tsp EVOO
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
1 celery stalk, thinly sliced
Pinch red pepper flakes
2 cans Great Northern or cannellini beans, drained and rinsed
3 cups chicken or vegetable broth
1 1/2 cups packed chopped arugula
1/4 cup packed fresh basil leaves, roughly chopped
1/4 tsp grated lemon zest
1/4 tsp salt
4 tbsp freshly grated Parmesan cheese
___
In a medium saucepan, heat 1 tbsp of the oil over medium heat. Add onion, garlic, celery, and pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until vegetables are softened, about 10-12 minutes. Add beans and broth, bring to a simmer, and cook for 10 minutes. Remove from the heat and carefully strain the liquid into a larger bowl.
Transfer bean mixture to a blender or food processor, and 1 cup of the reserved liquid, remaining 2 tsp oil, arugula, basil, zest, and salt; puree until smooth. Add to the bowl with the rest of the reserved cooking liquid and stir to combine.
Ladle soup into 4 bowls, sprinkle evenly with cheese, and serve warm.
290 calories, 8g fat, 17g protein, 40g carbs, 9g fiber, 660mg sodium.
I hope it works out well for you!!