It’s Chili, Chowder, or Stew Saturday – Cannellini Bean Soup

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Cannellini Bean Soup. This week's recipe uses Cannellini Beans along with Onion, Zucchini, Ham, Diced Tomato, Spices, and more! The recipe is from the Diabetes Self Management website. At the Diabetes Self site you'll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so check it out today! Enjoy and and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Cannellini Bean Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.

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Ingredients
1 teaspoon olive oil
1 tablespoon margarine
1/4 cup chopped onion
1 six-inch zucchini
1 ounce lean ham, finely chopped
1/2 cup diced tomato
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups low-fat, low-sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley

Directions
In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat.

Yield: 4 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:

Calories: 147 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 437 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/cannellini-bean-soup/

It’s Chili, Chowder, or Stew Saturday – Vegetable, Bean and Pasta Soup

This week's It’s Chili, Chowder, or Stew Saturday is a recipe for Vegetable, Bean and Pasta Soup. Penne Pasta along with Onions, Fennel, Stewed Tomatoes, Zucchini, Cannellini Beans, and Spices make up this sure fire Comfort Food Soup! It's from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site is loaded with a wide assortment of recipes so check it out today! Enjoy and Eat Healthy in 2018!


Vegetable, Bean and Pasta Soup
This thick and hearty Italian-style bean soup is perfected with a sprinkling of freshly grated Parmesan cheese.

Recipe Ingredients:
4 cups vegetable or chicken broth

1 cup dry vermouth
1 large white onion, chopped
1 medium fennel bulb, trimmed, chopped
3 large garlic cloves, finely minced
1 (14.5-ounce) can Italian-style stewed tomatoes
8 ounces penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 (15-ounce) can cannellini (white kidney beans), rinsed and drained
4 green onions, chopped
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for accompaniment

Cooking Directions:
1 - Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes.
2 - Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes.
3 - Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with a sprinkling of Parmesan cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable-bean-and-pasta-soup-recipe.html

Soup Special of the Day....Creamy Turkey and White Bean Soup

This week'sSoup Special of the Day is a recipe for Creamy Turkey and White Bean Soup. Made using the always fresh and delicious Honeysuckle White Turkey Breast along with Onion, Celery, Tomatoes, Cannellini Beans, Parmesan Cheese, and Seasoning. Great recipe for any leftover Turkey during the Holidays. The recipe is from the CooksRecipes website which has an endless choice of recipes to please all tastes. So check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Creamy Turkey and White Bean Soup
Cooked turkey breast with onion, celery, garlic, tomatoes, white beans, fresh basil, garnished with Parmesan cheese and parsley.

Recipe Ingredients:
4 tablespoon olive oil
1 pound Honeysuckle White Turkey Breast, chopped, cooked (great for leftover turkey)
1 medium onion, finely chopped

1 medium celery rib, sliced fine
2 cloves garlic, minced
3 Roma tomatoes, peeled, seeded and chopped
2 cups chicken broth
1 cup cannellini beans, puréed or use 1 cup white beans
2 tablespoon fresh basil, chopped
Salt and ground black pepper to taste
Parmesan cheese for garnish
Chopped parsley for garnish

Cooking Directions:
1 - Sauté onion, garlic and celery in olive oil over medium high heat until onions are transparent. Add tomatoes and broth and simmer 10 minutes.
2 - Add beans, mix well and continue to cook an additional 5 minutes.
3 - Next finely chop basil and add to soup along with the turkey.
4 - Garnish with Parmesan cheese and chopped parsley.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 413 Calories from fat: 204 Total fat: 23 gm Saturated fat: 4 gm Cholesterol: 102 mg Sodium: 794 mg Carbohydrate: 13 gm Protein: 38 gm.
https://www.cooksrecipes.com/soup/creamy_turkey_and_white_bean_soup_recipe.html

Soup Special of the Day.....Tuscan-Style Sausage and White Bean Soup

This week's Soup Special of the Day is a Tuscan-Style Sausage and White Bean Soup. Mild Italian Sausage and Cannellini (white kidney) Beans are just 2 of the ingredients that you'll be using to make this week's recipe. It's from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and eat Healthy in 20018! https://www.cooksrecipes.com/index.html


Tuscan-Style Sausage and White Bean Soup
A bowl of this filling soup makes a great evening meal. The cannellini beans provide its wonderful texture. To enjoy its true Italian flavor, drizzle it with some olive oil and serve it warm.

Recipe Ingredients:
1/2 to 1 pound mild Italian sausage, casings removed, cooked, drained and crumbled

1/4 cup butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14.5-ounce) can chicken broth
1 (15.5-ounce) can cannellini (white kidney) beans, undrained
Salt
Ground black pepper

Cooking Directions:
1 - Melt butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
2 - Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil.
3 - Add sausage and beans. Heat through. Season to taste with salt and pepper.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 190 Total Fat: 22 g Saturated Fat: 10 g Cholesterol: 70 mg Sodium: 830 mg Carbohydrates: 17 g Dietary Fiber: 3 g Sugars: 5 g Protein: 14 g.
https://www.cooksrecipes.com/soup/tuscan-style_sausage_and_white_bean_soup_recipe.html

Kitchen Hint of the Day!

Love those Cannellini (white kidney) Beans.......


White bean varieties include cannellini, Great Northern, and navy beans, however their nutritional profiles are all quite similar. Along with protein, beans have a high amount of fiber (usually 10-11g per 1/2 cup serving) that helps lower cholesterol and regulate blood sugar levels.

Soup Special of the Day!........Ham Bone Soup

This week's Soup Special of the Day is - Ham Bone Soup. A perfect use of a leftover Ham Bone. Enjoy and Eat Healthy!

Ham Bone Soup

Ingredients
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 can (15 ounces) cannellini beans, drained and rinsed
3 potatoes, cubed
1 green bell pepper, seeded and cubed
1 teaspoon Italian seasoning
1 teaspoon crushed rosemary leaves
4 cups water
6 cubes chicken bouillon

Directions
1 - Place the ham bone, onion, tomatoes, white beans, potatoes, and green pepper, Italian seasoning, crushed rosemary into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
2 - Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.