Minestrone Soup
Paula Smith
1 Tbsp. Butter
1 cup red onion chopped
1/2 cup celery chopped
1 cup carrots peeled,chopped
1 zucchini chopped
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces unsalted chicken stock
1 cup red onion chopped
1/2 cup celery chopped
1 cup carrots peeled,chopped
1 zucchini chopped
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces unsalted chicken stock
1 tsp. Kosher salt
1/2 tsp. Fresh ground pepper
1/2 tsp. Crushed red pepper
1 bay leaf
1 tsp. Each basil, oregano & parsley flakes
1 cup frozen spinach, thawed
15 ounces canned great northern beans rinsed & drained
1-1/2 cup small shell shaped pasta
1 bay leaf
1 tsp. Each basil, oregano & parsley flakes
1 cup frozen spinach, thawed
15 ounces canned great northern beans rinsed & drained
1-1/2 cup small shell shaped pasta
Grated Parmesan for Garnish.
parsley for garnish
Heat olive oil & butter in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and zucchini.
Cook for 5 - 8 minutes or until the vegetables turn color and soften.
parsley for garnish
Heat olive oil & butter in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and zucchini.
Cook for 5 - 8 minutes or until the vegetables turn color and soften.
Add garlic & cook an additional minute.
Add canned tomatoes, broth, seasonings, and bay leaf to the pot.
Bring to a boil and turn down to simmer, cook 15 minutes.
Add canned tomatoes, broth, seasonings, and bay leaf to the pot.
Bring to a boil and turn down to simmer, cook 15 minutes.
Return to boil.
Add white beans, spinach and pasta, reduce to simmer.
Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
If desired, garnish with Parmesan & parsley.
Add white beans, spinach and pasta, reduce to simmer.
Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
If desired, garnish with Parmesan & parsley.
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Wisteria Corn Pudding
Ingredients
1 cup rice flour
4 teaspoons baking powder
1/2 cup granulated sugar
2 teaspoons sea salt
2 pounds fresh or frozen corn kernels (thawed if frozen)
1/3 cup buttermilk
11 tablespoons butter, melted
2 eggs, beaten
1 cup shredded Asiago cheese
Instructions
Heat oven to 325 degrees. Butter a 9-by-13-inch baking dish.
In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside.
Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.
Spoon batter into the prepared baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.
