For dinner, we made Minestrone Soup with Quinoa, from Clean Eating Magazine. It was the first time for any of us to eat Fennel also. The recipe calls for plum tomatoes, peeled, and seeded. I did not do that. I had roma tomatoes from the garden and simply used those. I used fresh Thyme and Basil from my herb gardens. It's time to start growing them inside for winter use (fresh).
I was surprised that I could function, with my hands, enough to chop the vegetables, but I did. The soup did not really fill my kids up, so for us it would be a side dish. The best part of the recipes is that it does not require a store bought chicken or beef broth. The vegetables and herbs create a wonderful flavor, and all without the sodium. We give this recipe "2 thumbs up."
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