Tuscan White Bean Soup
Arugula Salad and Pimiento Cheese Crispbread
Ingredients
- ½ onion, chopped
- 2 carrots, chopped
- ½ tsp dried crushed rosemary
- 1 Tbsp olive oil
- 2 (15.5-oz) cans cannellini beans, drained and rinsed
- ½ (16-oz) pkg chopped kale or collard greens
- 3 cups gluten-free vegetable broth
- 1½ tsp lemon juice
- ¼ cup shredded Parmesan cheese
Instructions
- Cook onion, carrots, and rosemary in hot oil in a large Dutch oven over medium heat until tender.
- Stir in beans, kale, broth, and lemon juice. Bring to a boil; reduce heat, and simmer 10 minutes or until kale is tender. Season with salt and pepper to taste. Top servings with cheese.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- ½ English cucumber, chopped
- 1 cup halved grape tomatoes
- 1 Tbsp chopped fresh basil
- ¼ cup balsamic vinaigrette
- ⅓ cup gluten-free pimiento cheese
- 6 slices gluten free crispbread
Side Dish Instructions
- Toss together arugula, cucumber, tomatoes, basil, and vinaigrette in a bowl. Spread cheese over each crispbread slice. Serve salad and crispbread alongside soup.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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