Meatless Monday is here!
I took a further two days off. I will run tomorrow morning. I think I needed the rest for many reasons. I’m feeling much better, but still not 100%, but now I’m in a new running challenge and so I must run tomorrow, plus I’ll have to taper again if I don’t get a long run in this week.
Meanwhile it is Monday, and I should get a recipe for you to try out right?
Veggie Tuscan Bean Soup
Ingredients
1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
5 cloves garlic (4 minced, 1 whole)
2 carrots, halved lengthwise and thinly sliced
2 stalks celery, thinly sliced
1 15 -ounce can no-salt-added cannellini beans
1 15 -ounce can no-salt-added petite diced tomatoes
2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind
Kosher salt and freshly ground pepper
1/2 bag baby spinach
Directions
Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
Stir the spinach into the soup and cook, stirring occasionally, until wilted, about 5 minutes.
It was so good! Enjoy.
Have fun, keep running and remember; If Gil can run then so can you!
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