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23
until sauce is reduced slightly and
thickened, about 20 to 25 minutes.
2.
Remove sauce from heat. Discard garlic
cloves if desired. Using the hand blender
attachment, blend on Speed 1, using a
gentle up-and-down motion. Increase to
Speed 2 until smooth, about 1½ minutes,
or until desired consistency is achieved.
3.
Tear up basil and add to sauce. Add salt,
taste and adjust seasoning as needed.
Nutritional information per serving (½ cup sauce):
Calories 58 (43% from fat) • carb. 7g • pro. 1g
fat 3g • sat. fat 0g • chol. 0mg • sod. 557mg
calc. 28 mg • fiber 1g
Bright Greens Soup
The potatoes add a false creaminess to
this yummy, blended soup that is a perfect
springtime lunch.
Makes about 5 cups
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped
¾ teaspoon kosher salt, divided
Pinch freshly ground black pepper
3 cups chicken or vegetable broth,
low sodium (be sure it is light in
color. Some vegetable broths can
be dark brown, and this will make
the finished soup dark)
8 ounces Yukon Gold potatoes,
peeled and cut into 1-inch pieces
10 ounces baby spinach
2 ounces watercress (optional. If you
cannot find watercress, or wish
not to use it, you can substitute
additional spinach in its place)
Pinch ground nutmeg
2 tablespoons fresh lemon juice
1. Put the oil into a medium stockpot or
large saucepan set over medium-low
heat. Once hot, add the onion and garlic
with a pinch of the salt and pepper.
Cook until softened and fragrant, about
4 minutes.
2.
Add the broth and the potatoes.
Increase heat to high to bring to a boil.
Once boiling, reduce to a simmer and
cook, partially covered, until potatoes
are soft, about 12 to 15 minutes.
3.
Remove the pot from the heat and stir
in the spinach and watercress. Stir until
wilted and then add the nutmeg and
lemon juice.
4.
Using the hand blender attachment,
blend on Speed 1, gradually increasing
to Speed 3, until smooth. If using a larger
saucepan, tilt the pan to one side, away
from you, to ensure that the protective
guard of the blade is fully submerged to
prevent splatter.
5.
Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 135 (54% from fat) • carb. 12g • pro. 4g
fat 9g • sat. fat 1g • chol. 0mg • sod. 760mg
calc. 79mg • fiber 3g
Winter White Bean Soup
A rich and creamy soup, serve with a nice,
crusty loaf of bread.
Makes about 6 cups
4 slices bacon, finely chopped
1½ teaspoons olive oil, divided
1 garlic clove, chopped
1 medium onion, chopped
1 celery stalk, chopped
½ teaspoon kosher salt, divided
1 tablespoon dry white wine,
or vermouth
2 cans (15.5 ounces each) cannellini
beans, drained, or 1 pound dried,
soaked overnight*
1 rosemary sprig
1 bay leaf
Pinch freshly ground black pepper
4 cups chicken or vegetable broth,
low sodium (be sure it is light in
color. Some vegetable broths can
be dark brown, and this will make
the finished soup dark)
Grated Parmesan for garnish
1. Put the bacon into a medium stockpot
or large saucepan set over medium heat.
Cook until crispy. Remove and reserve.
2.
When bacon is done cooking and has
been reserved, reduce the heat to
medium low. Add the olive oil. Once
hot, add the chopped vegetables with a
pinch of the salt to the pot. Sauté until
softened, about 4 to 6 minutes. Add the
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