Easy Kale, White Bean and Chicken Soup
I love adding greens to soups! They cook down so much; chop them finely if you’re family is new to greens in soups, they will barely notice they are there! Can also be frozen for up to 6 months!
I love adding greens to soups! They cook down so much; chop them finely if you’re family is new to greens in soups, they will barely notice they are there! Can also be frozen for up to 6 months!
Found this on a “Meatless Monday” blog, I haven’t made this one before but it’s on my list for the week!
This can be made ahead and heated during the week for a fast side!
Another reason this squash is SO great- it doesn’t need to be peeled!
What?!?! Carrots, tomatoes and basil! Three of my favorites and this FREEZES well!
No need to have all the veggies on hand for this, use what you have! I know it’s summer but soup still remains a favorite exit strategy for this group!
Eat all the leaves! Broccoli greens are loaded with nutrients! Use them like most other greens, in skillet meals, soups, sauces, egg dishes and more. Try this easy one to start. Add pasta or rice at the end of cooking, or serve this dish over your choice.
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.
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