Sunday Tuscan Bean Soup w/Rosemary Sourdough Croutons
Soup:
Chopped Chard sautéed in Lykovouno Extra Virgin Organic Greek Olive Oil
add diced carrots, diced tomato, diced celery and Cannellini beans.
Water to desired volume salt, pepper, herbs de Provence to taste.
Rosemary sourdough croutons:
Rough cut whole wheat sourdough bread.
Toss with fresh rosemary , Lykovouno olive oil, sea salt and pepper
Toast on foil covered baking sheet for 15 min at 450
Special Thanks to Jesse Kramer MD, Sacramento, for recipe and photos
|
