Tomato White Bean Soup: rich, thick tomato broth infused with herbs and packed with beans and vegetables.
This time last year I resolved (in a post no less) to stop wasting food. It’s so darn expensive, right? So I’m tackling this resolution again and I hope you’ll join with me. Kitchen comrades in arms, if you will.
A quick inventory revealed five cans of Great Northern beans (must have been one heck of a sale), a couple of cans of crushed tomatoes, two tubes of tomato paste, four containers of chicken stock, an almost empty jar of Nutella (oops), Uncle Ben’s 90 second brown rice, canned artichokes, a jar of pesto and way more I won’t bore you with.
Between the pantry and refrigerator, I had all the ingredients for this Tomato White Bean Soup. . . minus the Nutella (which makes a fine dessert all by itself). You know what they say ~ “happiness is hot soup on a cold day”.
Unstuffed Cabbage Soup is a recipe I created that ultimately became a finalist in the nationwide Zoup! – Award-Winning Soup, Salad and Sandwiches recipe contest. Tender bites of cabbage, hearty flavorful ground beef and rice all simmered in a rich tomato broth.
I love making Stuffed Cabbage Rolls ~ maybe a lot like your mom or grandma used to make but oh man is it labor intensive and who has time for that — especially on weeknights.
This recipe is amazingly like my classic Stuffed Cabbage Rolls but quicker and ideal for any night of the week. Grab a nice loaf of bread from the bakery before you make it because you’ll want to sop every last drop of it.