Minestrone Soup

Minestrone Soup
Print Recipe
Minestrone Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Drain and rinse cannellini beans and set aside. Sauté celery, onions, garlic, carrot and zucchini in olive oil for about 10 minutes. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer partially covered, for 20 minutes. Add beans, pesto, salt and pepper. Simmer for about 5-10 minutes. Ladle soup into bowls and garnish with grated parmesan cheese.
Share this Recipe

Maple Pecan Glazed Root Veggies

maple glazed root vegetables
Maple Pecan Glazed Root Veggies
Print Recipe
Fall in a recipe! It combines earthy flavors of roots and tubers with sage and garlic and sweet Cipollini onions, topped off with pecans and drizzled with pure maple syrup.
maple glazed root vegetables
Maple Pecan Glazed Root Veggies
Print Recipe
Fall in a recipe! It combines earthy flavors of roots and tubers with sage and garlic and sweet Cipollini onions, topped off with pecans and drizzled with pure maple syrup.
Ingredients
Servings:
Instructions
  1. Wash all the veggies thoroughly. Slice all root veggies thinly. Place in sauté pan with 2 tablespoons of melted butter. Add onions and garlic and sauté for 2-3 minutes. Add 2 tablespoons of maple syrup and sauté for 2 more minutes. Melt the remaining butter and add salt, pepper, and sage then toss with the root veggies and onion mixture. Arrange the mixture in a 9-by-13 inch glass baking dish. Preheat oven to 375 degrees and bake, covered, for 25 minutes. Take the pan out and drizzle the rest of the maple syrup over the veggies, sprinkling pecans on top. Put back in the oven and bake, uncovered, for another 25 minutes or until the veggies are tender.
Share this Recipe