Tuscan Bean Soup recipe

If you read my previous post then you know I’m a little bit bugged about all the sugar manufacturers are putting into food.

My husband really liked the flavors of a can of Tuscan Bean soup that we bought, but I didn’t like all the extra ingredients like sugar, starches, and gums. So, I decided to make my own version of the soup based on the “real” ingredients I found in the canned soup.

There are a few differences between my soup recipe below and the canned soup.

  1. All ingredients are Organic, whole foods.

  2. No additives, preservatives, fillers, or sugar are added.

  3. My soup recipes tastes fresh, delicious, and good for you.

  4. It only takes about an hour to make this super soup.

Tuscan Bean Soup

INGREDIENTS:

Oil
1 large Onion, diced
2 Leeks, thinly sliced
3 cloves Garlic, minced
3 large Carrots, diced
1-2 Potatoes (or Sweet Potatoes), diced
1 tsp. dry Italian herbs – basil, thyme, oregano, parsley
2 Tbs. Tomato Paste
1 tsp. Sea Salt
¼ tsp. Black Pepper
2 cups cooked Navy Beans (canned are okay, but may end up mushy)
4 cups Vegetable Broth

 Grated Parmesan Cheese (optional)

 
DIRECTIONS:

  1. In stockpot, add 1-2 Tablespoons oil – such as olive oil, grapeseed oil, or coconut oil.

  2. Add Onion and Leeks, saute 2-3 minutes.

  3. Add Garlic, Carrots, Potatoes, Herbs, Tomato Paste, Salt, Pepper, and 1 cup cooked Navy Beans. Stir to combine all ingredients.

  4. Add Vegetable Broth + 3 cups Water. Bring soup to boil, then reduce to simmer. Simmer 40 minutes.

  5. Remove 2 cups of soup to a blender container. Puree on high 30 seconds to 1 minute until smooth. Add back to soup pot along with remaining 1 cup cooked Navy Beans.

  6. Warm soup through and serve in bowls. Sprinkle with grated Parmesan Cheese, if using.

Bon Appetite!
Elizabeth

Shrimp Saute

SCD, GAPS, AID, AIP, Paleo. Gluten-free, Grain-free

I know, I know, you're all going to want me to post a recipe for this picture.
But, that's what I love about cooking (compared to baking), you don't need a recipe! Just akitchen stocked with fresh, whole foods, and a little experimentation. Try it, see what you come up with.

A few nights ago I had shrimp unthawed and wasn't quite sure what I was going to do with them. Then my neighbor called and asked if I'd like some veggies. "Boy, oh, boy, would I."  Fifteen minutes later I was stocked with fresh-from-the-garden Swiss Chard and Tomatoes. I had leftover Spaghetti Squash in my 'fridge and some fresh Broccoli and Basil, too.

This was a one-pan meal - a little butter went into the pan first, then the shrimp, some chopped garlic, the chard, tomatoes, and broccoli. All was seasoned with some Sea Salt, a dash of White Pepper, Basil, and saute'd on medium heat until cooked through, about 10 minutes.

Once on the plate I finished it off with some excellent Extra Virgin Olive Oil (I never cook with this divine oil) and another pinch of Sea Salt. And, Voila! Bon Appetit!    

Anti-Inflammatory Foods - Eating to Reduce Inflammation

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It's What's for Dinner (SCD-style)

Around my house we make dinner, every night.

This is pretty typical of how and what we eat -
Good quality protein,
Lots of veggies,
Complex carbohydrate

You can't see it very well, but there's a lovely bunch of spaghetti squash nestled underneath all the tomatoes, garlic, mushrooms, bok choy, spinach, and shrimp.

There is no recipe, sorry. On this one, as with most nights, I see what's in the 'fridge and put something together.

You can't go too wrong with garlic, olive oil, and tomatoes as a base.

Copyright @ Elizabeth Roberts Nutrition

Copyright @ Elizabeth Roberts Nutrition

Acidic vs. Alkaline - What does this mean? Why is it important to my health?

There is a lot of discussion on the internet about whether you should have an acidic or an alkaline body for optimal health. But nobody really explains what this means, why it is important to know, or how to help your body achieve its best state.

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