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.
\nMeanwhile it is Monday, and I should get a recipe for you to try out right?<\/p>\n
Veggie Tuscan Bean Soup
\nIngredients
\n1 tablespoon extra-virgin olive oil
\n1\/2 red onion, chopped
\n5 cloves garlic (4 minced, 1 whole)
\n2 carrots, halved lengthwise and thinly sliced
\n2 stalks celery, thinly sliced
\n1 15 -ounce can no-salt-added cannellini beans
\n1 15 -ounce can no-salt-added petite diced tomatoes
\n2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind
\nKosher salt and freshly ground pepper
\n1\/2 bag baby spinach<\/p>\n
Directions
\nHeat 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.<\/p>\n
Stir the spinach\u00a0into the soup and cook, stirring occasionally, until wilted, about 5 minutes.<\/p>\n
It was so good! Enjoy.
\nHave fun, keep running and remember; If Gil can run then so can you!<\/p>\n