White bean soup

This started with a recipe in our local paper that I couldn't resist tinkering with (of course ;-).

olive oil
2 cups chopped celery and carrots (total, not 2 cups of each)
4 cups chicken or vegetable broth
1 can white kidney beans
1 pkg. frozen, chopped spinach
grated parmesan cheese

Heat some olive oil in a soup pot and cook the celery and carrots for a few minutes.

Add the broth and bring to a boil.

Add the beans and spinach, reduce heat to low, cover and simmer for 1/2 hour or so.

Serve with a large spoonful (or two!) of parmesan on top (sprinkled with pepper if you like).

Winter veggie and bean bake

Any root vegetables in needed amounts
Favourite canned or pre-cooked beans in needed amounts
Favourite vinaigrette dressing (bottled or homemade)
Dried or fresh, chopped parsley
Parmesan cheese if desired

Chop veggies to bite-size, and drain beans.

Combine in baking pan or casserole dish and toss with enough dressing to coat, and sprinkle with cheese.

Bake in 350* oven for about 45 minutes, or until vegetables are cooked through.

Toss with parsley and a bit more dressing if dry, and have pepper and parmesan on the table.

Notes:

For our family of six, we use 10 potatoes (white, sweet or a mix), 5-6 carrots, an onion or two and two cans of beans (usually one of chick peas and one mixed) and an oganic balsamic vinaigrette.

I sometimes add some chopped red and green peppers 1/2 way through baking

*Delicious* warmed up for lunch the next day!